This recipe gets a concentrated mushroom flavor from the addition of dried mushrooms – try different types to completely change the flavor. To thicken the soup we went with potatoes instead of flour. I find that a soup thickened with potatoes seems to keep its heat a little bit longer – and isn’t that what we want on a cold winter’s day?
Two base-scorching mysteries solved in one fell soup!
I was inspired to make this recipe when a reader complained that a specific recipe she made kept scorching the base of her cooker. I looked at the recipe and found that a can of Cream of Mushroom soup was the culprit – it was filled with thickeners which prevented the liquid in the pressure cooker from boiling. Once I saw what was in the can I recommended she make this soup herself.
All of the ingredients in hip Cream of Mushroom Soup are roughly chopped and kept rather large until nearly the end of the recipe – they are pureed after pressure cooking. I point this out, because another reader recently posted on Facebook wondering what he did wrong to make his recipe scorch. He was completely blameless, but the recipe he used irresponsibly directs the cook to puree all of the ingredients before pressure cooking – this, too, makes the cooking liquid too thick to freely boil in the cooker to make steam.
You won’t have to worry about this recipe, or any recipe on this website or the hip book, scorching in your pressure cooker – ever.
Now, go forth and get cozy!
|Pressure Cooker||Accessories||Pr. Cook Time||Pr. Level||Open|
|6 L or larger||none||5-7 min.||High(2)||Normal|
- Serves: 4-6
- Serving size: ⅙h (about 1 cup)
- Calories: 255.8
- TOTAL Fat: 17.5g
- TOTAL Carbs: 22.1g
- Sugar Carbs: 5.5g
- Sodium: 567.5
- Fiber Carbs: 3.0g
- Protein: 3.5g
- Cholesterol: 54.3g
- 1 tablespoon olive oil
- 1½ pounds (750g) fresh mushrooms (white, crimini or portobello), a handful finely sliced and the rest roughly chopped
- 1 celery stalk, roughly chopped
- 1 medium red onion, roughly chopped
- 2 tablespoons tart dry red wine (like Chianti)
- 1 ounce (30g) dried mushrooms (Porcini, Shiitake or Oyster), rinsed
- 4 cups (1l) salt-free vegetable stock
- 2 large potatoes, peeled and roughly chopped (about 1 pound or 500g)
- 1½ teaspoons sea salt (omit if using commercial stock)
- 1 cup (250ml) fresh cream
- 1 teaspoon black pepper, freshly ground
- Optional: 1 teaspoon white truffle spread
- In the pre-heated pressure cooker on medium-high heat, add the olive oil and saute' the thinly sliced mushrooms on both sides until golden (about 5 minutes). Remove the mushrooms and set aside.
- Now, add the celery and onions and saute' them until the onion has softened.
- Push the vegetables to the side and add enough roughly-sliced mushrooms to cover the base of the pressure cooker (probably two handfuls) and brown them lightly by stirring infrequently (about 5 minutes).
- Pour in the wine and use the wine's liquid to lift the brown bits from the base of the booker to incorporate them into the recipe and evaporate the wine completely.
- Add the remainder of fresh mushrooms (not the sliced and sauteed mushrooms), dried mushrooms, potatoes, vegetable stock, and salt (if using) and mix well.
- Close and lock the lid of the pressure cooker. For stove top pressure cookers, turn the heat up to high and when the cooker reaches pressure, lower to the heat to the minimum required by the cooker to maintain pressure. Cook for 5 to 7 minutes at high pressure.
- When time is up, open the cooker by releasing the pressure.
- Add the fresh cream, pepper and truffle spread (if using) and, using an immersion blender, puree the contents of the pressure cooker.
- Stir in the sliced mushrooms (reserving a few for garnish) and serve.