Cream of Mushroom Soup
Ingredients
- 1/2 cup shallots chopped
- 1 1/2 pounds mushrooms chopped (see note)
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- Generous pinch of dried thyme
- 2 cups chicken stock
- 2 tablespoons cornstarch
- 2 cups milk
- 1 cup half and half
Instructions
- Heat the olive oil in the cooker and sauté the shallots and mushrooms until very soft. Season with the salt, pepper, and thyme.
- Stir in the chicken stock. Lock the lid in place, bring to HIGH pressure. Stabilize the pressure and cook for 5 minutes. When done, release the pressure.
- Transfer the mushroom mixture to a blender and puree until smooth.
- Whisk the cornstarch into the pressure cooker with the 2 cups of cold milk. Stir the mushroom mixture in, and cook for a few minutes until slightly thickened.
- Remove from heat, stir in the half and half, and serve.
Notes
NOTE: Any type of mushrooms can be used. Portobello mushrooms are a delicious choice, but the dark brown gills on the underside must be removed before cooking or the soup will have a muddy appearance.
Nutrition
Calories: 364kcalCarbohydrates: 27gProtein: 15gFat: 23gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 38mgSodium: 552mgPotassium: 1009mgFiber: 3gSugar: 14gVitamin A: 418IUVitamin C: 7mgCalcium: 223mgIron: 2mg
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