Cream Of Mushroom Soup by hip pressure cooking

olive oil, mushrooms, celery, red onion, tart dry red wine, dried mushrooms, salt-free vegetable stock, potatoes, sea salt, cream, black pepper

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– 1 tablespoon olive oil
– 1 1/2 pounds (750 g) fresh mushrooms (white, crimini or portobello), a handful finely sliced and the rest roughly chopped
– 1 celery stalk, roughly chopped
– 1 medium red onion, roughly chopped
– 2 tablespoons tart dry red wine (like Chianti)
– 1 ounce (30 g) dried mushrooms (Porcini, Shiitake or Oyster), rinsed
– 4 cups (1 l) salt-free vegetable stock
– 2 large potatoes, peeled and roughly chopped (about 1 pound or 500 g)
– 1 1/2 teaspoons sea salt (omit if using commercial stock)
– 1 cup (250 ml) fresh cream
– 1 teaspoon black pepper, freshly ground
– Optional: 1 teaspoon white truffle spread

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