Vegetarian Pressure Cooker Cookbook: Cooking Vegetarian Meals In One Pot Pressure Cookers by Jamie Prescott

Author:Jamie Prescott [Prescott, Jamie]
Language: eng
Format: epub
Published: 2017-04-22T18:30:00+00:00

Cream of Mushroom Soup

Yields: 6 servings

Serving size: 1 cup

Ingredients:

1 tablespoon olive oil

1 1/2 pounds fresh mushrooms, chopped

1 onion, chopped

2 tablespoons dry red wine

1 ounce dried mushrooms, rinsed

2 potatoes, chopped

4 cups vegetable stock

Pepper to taste

1 cup fresh cream

Instructions:

Preheat your pressure cooker using “brown” or “sauté” mode.

Pour the olive oil and sauté fresh mushrooms for five minutes.

Add the onions and cook until soft and translucent.

Add the wine and use a wooden spoon to scrape the brown bits in the pan.

Wait for wine to evaporate.

Add the dried mushrooms, potatoes and vegetable stock.

Seal the pot, and cook at high pressure for seven minutes.

Release pressure using the normal method.

Mix in pepper and cream. Put in the blender and pulse until smooth.

Reheat in a pot before serving.

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