Mushrooms Soup

Guest Post: Pressure Cooker Cream of Mushroom Soup with Smoky Sour Cream

We have a guest in our kitchen today! Carole from The Yum Yum Factor is here and she has an amazing twist on a classic! Her Cream of Mushroom Soup with Smoky Sour Cream is the perfect treat for a cold day or when you’re running low on time! Plus you don’t have to cook it the traditional way either! Carole has a talent for creating jaw-dropping recipes and she has found way to make these recipes in a new and fun way!

The hottest cooking appliance these days has got to be the electric pressure cooker. Unlike the scary stove top cookers of old, these operate as smoothly as a rice cooker or a crock pot and allow you to make foods that usually require a long simmer/braise/roast in a fraction of the time. Speed is great but it’s not the only reason to pressure cook as the actual method results in food that retains more nutrients and has more intense flavours than the same dish when cooked all day in the crock pot.

Pressure Cooker Cream of Mushroom Soup with Smoky Sour Cream

makes: approximately 8 cups

prep and cook time: 30 minutes

 

Cream of Mushroom Soup with Smoky Sour Cream

Cream of Mushroom Soup with Smoky Sour Cream

Ingredients

Mushrooms Soup: 

  • Approx 4 tbls of olive oil
  • 1kg (2 lbs) of King Oyster mushrooms, Shiitakes or a combination of both, roughly chopped
  • 1 onion, chopped
  • 2 cloves garlic, smashed
  • 1/2 cup dry sherry
  • 1 litre (4 cups) mushroom stock or broth (boxed mushroom stock but you can use mushroom bouillon or, if you don’t have that, chicken broth) – top up with water if you are a bit short
  • 7 or 8 sprigs fresh thyme, tied in a little bundle with kitchen twine
  • Kosher salt and freshly ground black pepper
  • 250 ml evaporated milk
  • Italian Parsley, chopped coarsely

Smokey Sour Cream: 

  • 1/2 cup sour cream
  • 1 tsp Hot Smoked paprika
  • Juice from half of a lemon
  • Pinch kosher salt

 

Method

  1. Preheat your pressure cooker until it is hot. Add in about 1 tbls of olive oil and about 1/3 of the chopped mushrooms. Sprinkle with a pinch of kosher salt and cook until nicely browned.
  2. Remove them to a bowl, add another scant tbls of olive oil and brown the rest of them, adding a pinch of salt and then remove those the same bowl, continuing until they are all browned.
  3. Add one more tbls of olive oil and saute the onion, until soft, add in the garlic for 1 minute and then add the sherry, deglazing the pan with it and let it come to a boil. Pour in the mushroom stock, add the mushrooms back in, throw in the thyme, grind in some black pepper and lock the lid in.
  4. Some machines require you to hit the cancel button and then another button to set the time for cooking, so use whatever method/buttons your cooker requires. If you are using a stove top, old school pressure cooker, disregard all the button pressing and pressure cook as usual.
  5. Cook the soup on high pressure for 10 minutes. While the soup is cooking, mix all of the Smokey Sour Cream together and set aside. When the time is do a quick release, fish the thyme stalks out of the soup, add in the evaporated milk and then using an immersion blender, puree the soup until it’s quite smooth.
  6. Serve with a dollop of Smokey Sour Cream and plenty of freshly chopped parsley.

We are sticking to a ten minute pressure cook, even though 5 to 7 minutes would be sufficient, in order to benefit from the nutritional boost mentioned in the study.

 

With the popularity of pressure cookers on the rise, this recipe for mushroom soup is going to be a must have for your cooking appliance! Not only can you make the recipe is little to no time, it taste amazing too! What’s not to love!

Be sure to follow along with Carole at The Yum Yum Factor and on FacebookTwitterInstagram and Pinterest!

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