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Mushroom Soup

bsomiha

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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