The best recipes are those which just tend to make themselves. The ones that you didn’t intend or plan, just literally just happen.
Like this Pressure Cooker Creamy Shiitake Mushroom Soup.
For the past month or so, we’ve been helping our friends at Backbone Food Farm in Oakland, MD (I’ve mentioned them before, we’ve purchased heritage pork from them several times).
We bring home whatever shiitake mushrooms are leftover after the Saturday farmers market and then return them the following week, freeze dried. (Yes we have a freeze dryer, click HERE to learn more)
This afternoon, after we prepped the 2 big bins of shiitakes for freeze drying, I couldn’t resist enjoying a few. AND I just happened to have some Organic Grass Fed Half & Half that needed used up.
Oh, also I felt super lazy so I opted for the ease of pressure cooking.
New to pressure cooking? Don’t have one yet? READ THIS for which one I use and recommend.
The beauty of pressure cooking is that you can drastically reduce your cooking time, and the time that it is cooking is hands off. This soup is ready to eat in about 15 minutes.
Ingredients
- 1/4 cup Organic Grass-Fed Butter or Ghee
- 4+ cups sliced Shiitake Mushrooms or any other mushroom(s)
- 1 medium Onion
- 2 cloves Garlic
- 1 medium Peeled & Cubed Potato
- 4 cups Chicken Bone Broth
- 3 sprigs fresh thyme
- 1 teaspoon Sea Salt
- 1/4 teaspoon White Pepper
- 1 medium lemon, juiced
- 2 cups half and half
Instructions
- Using the saute function of your pressure cooker, cook mushrooms, onions and garlic in butter until soft, about 3 minutes.
- Add potato, chicken broth, fresh thyme, salt, pepper and lemon juice.
- Pressure cook under standard or high pressure for 10 minutes.
- Carefully quick depressurize.
- Add half and half.
- Using a immersion stick blender, puree soup until smooth. You can also use a standard blender, working in small batches. Season to taste.
- Enjoy immediately.
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