Pressure Cooker Mushroom Soup Recipe

2019-01-29
  • Yield : 4-6 soup bowls
  • Servings : 4-6
  • Prep Time : 10m
  • Cook Time : 25m
  • Ready In : 35m

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Nutritional Info

This information is per serving.

  • Calories

    110
  • Fat

    1 g
  • Carbohydrate

    18 g
  • Protein

    2 g

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

Step 1

Heat the olive oil in an electric pressure cooker turned to the saute mode. Add the butter, onions, and salt and cook for 3-4 minutes, stirring occasionally, until onions are softened.

Step 2

Add the remaining ingredients. Stir well.

Step 3

Close the pressure cooker and ock the lid. Set the machine to cook at high pressure. Set the timer to cook for 10 minutes

Step 4

Unlock the pot, using the Natural Release method. Carefully open the lid and discard thyme leaves. Stir in diced garlic clove. Working in batches, transfer the soup to a blender or food processor. Process until smooth.

Step 5

Combine the pureed soup in the pot, the stir in lemon juice and leno zest. Ladle it into soup bowls. Serve with a swirl of double cream on top. Pan-fry a few porcini mushrooms in hot butter and serve over top.

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