This is one of my favorite soups of all time. It is so easy. The secret to this deep, rich soup is a long slow caramelization , the key to unlocking the mushroom's magic. This is just pure essence of mushroom.
Ingredients
1 tablespoon olive oil
1/4 pound fresh mushrooms, sliced
1 red onion, chopped
1 1/4 pounds fresh mushrooms, chopped
3 large potatoes
4 cups low-sodium vegetable stock
2 tablespoons red wine
1 1/2 teaspoons sea salt
1 cup whole milk
1 teaspoon freshly ground black pepper
Directions
Select Saute on pressure cooker; add olive oil. Sauté sliced mushrooms until golden on both sides, 3 to 5 minutes; transfer to a plate.
Add onion; saute until onion has softened, 3 to 5 minutes.
Add enough chopped mushrooms to cover the base of the inner steel pot; cook, stirring occasionally, until browned, about 5 minutes.
Pour wine over mushrooms to de glaze the pan, lifting the browned bits of food from the base of the cooker with the flat edge of a wooden spoon; cook until the wine evaporates completely, about 5 minutes.
Add remaining chopped mushrooms, vegetable stock, potatoes, wine and salt; mix well.
Lock pressure cooker lid in place and set steam vent to Sealing. Select Pressure Cook and cook for 5 minutes on High Pressure. Mix in the milk and black pepper into soup.
Blend soup using an immersion blender until smooth. Stir most of the sautéed mushrooms into soup.
Ladle soup into bowls and garnish with remaining sauteed mushrooms.
Nutrition Facts
Per Serving: 1 soup bowl (113g)
Calories : 241
Fat :4g
Carbohydrates : 44.6g
Protein : 8g protein
Cholesterol : 4mg cholesterol
Sodium :670mg.
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