Pressure Cooker Mushroom Soup Recipe

Pressure cooker mushroom soup recipe. Very easy, hearty, and tasty mushroom soup cooked in a pressure cooker.

This soup is full of vitamins! I used dried porcini mushrooms to prepare this mushroom soup. Porcini mushrooms are one of most popular of all edible mushrooms. They have a rich and earthy flavor and a meaty, savory taste. They are very healthy and loaded with iron, fiber, and antioxidants.

The benefits of these mushrooms are shocking: aid weight loss, reduce inflammation, they may kill colon cancer cells, high in antioxidants, promote digestive health, reach of protein. So, let’s try to cook this soup in a pressure cooker.

To cook it, you will need to use the following ingredients: olive oil, butter (I used unsalted), brown onion, Desiree potatoes, brown mushrooms, porcini mushrooms, fresh celery, fresh thyme, soy sauce or Tamari sauce, garlic, vegetable stock, onion stock, water, freshly ground black pepper, heavy or double cream, lemon juice, and lemon zest

So, let’s prepare this healthy soup! If you are looking for more pressure cooker recipes, we have the huge collection, and we are ready to share with you absolutely for free-Pressure Cooker Recipes

Pressure Cooker Mushroom Soup Recipe

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 large brown onion, peeled and diced
• 1 teaspoon salt
• 1 oz (30 g) dried porcini mushrooms
• 1½ pounds (720 g) brown mushrooms, halved
• 1 celery stick, washed and sliced
• 8 spigs fresh thyme
• 2 bay leaves
• 1 tablespoon low-sodium soy sauce
• 3 cloves garlic, peeled and roughly diced
• 1 cube vegetable stock
• 1 cube onion stock
• 5 cups (1.25 L) water
• 1/2 teaspoon freshly ground black pepper
• To Garnish:
• 1 clove garlic, peeled and diced
• 1/3 cup (80 ml) heavy cream
• freshly squeezed juice of half lemon
• zest of half lemon

Method