Pressure Cooker Cream of Mushroom Soup
For this soup use a pressure cooker to make a creamy béchamel sauce, a thickening component of the soup. Transfer this to another container while you prepare the soup in the pressure cooker. The béchamel sauce will be returned to the soup after the mushrooms, potatoes, and garlic have been sautéed.
Serves: 4Hands-on: 25 minutesTotal: 50 minutesDifficulty: Easy
- 2 Tbsp. butter
- 2 Tbsp. all-purpose flour
- 1 cup milk, warmed
- ¼ tsp. salt
- ⅛ tsp. ground nutmeg
- ¼ cup butter
- 1 medium yellow onion, peeled and diced
- 2 cups sliced white button mushrooms
- 2 medium potatoes, peeled and diced
- 2 cloves garlic, peeled and minced
- ¼ cup white wine
- 3 cups whole milk
- 1 tsp. dried thyme
- ½ tsp. salt
- ¼ tsp. ground black pepper
- For the béchamel: In a pressure cooker over medium heat, melt the butter. Add flour, cook, and stir about 3 minutes to create a roux. Slowly pour in the warm milk and whisk until there are no lumps. Lock the lid into place and bring to high pressure. Once the pressure is achieved, turn the heat to low and allow to cook for about 5 minutes, or until the sauce has thickened. Remove from the heat and allow pressure to release naturally. Stir in salt and nutmeg and transfer béchamel sauce to a large, heat-proof measuring cup or bowl. Clean the pressure cooker and return it to the stove.
- For the soup: Add butter to the pressure cooker and sauté the onions over medium heat until they are soft and translucent, about 7 minutes. Add the mushrooms, potatoes, and garlic and continue sautéing for about 5 minutes more. Stir in the white wine, milk, thyme, and béchamel sauce. Lock the lid into place and bring to high pressure. Once the pressure is achieved, turn the heat to low and cook for about 8 minutes. Remove from the heat and allow pressure to release naturally.
- Purée soup with a food processor or blender. Ladle into individual bowls and serve hot.