Categories: dinner, low carb, pressure cooker
Ingredients
- 2 tablespoons butter
- 1 cup onion, diced
- 1 teaspoon salt
- 1 pound baby portobella mushrooms, chopped*
- 2 garlic cloves, chopped
- 1/2 cup dry Marsala wine
- 1/8 teaspoon freshly ground black pepper
- 2 teaspoons fresh rosemary, finely chopped
- 2 teaspoons fresh thyme, finely chopped
- 4 cups chicken stock
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups heavy whipping cream
- Freshly grated Parmesan and chopped parsley for garnish
Directions
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Preheat the pressure cooker. Melt 2 tablespoons butter. Add the onion and one teaspoon salt. Sauté for two minutes.
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Add the mushrooms, garlic and pepper. Sauté until the mushrooms begin to release their moisture. Add Marsala wine and sauté 2 minutes. Add chicken stock, rosemary, and thyme.
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Place the lid on and turn to locked position. Turn the steam release valve to sealing. Select high pressure and 3 minutes cook time.
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While the mixture is cooking, melt 2 tablespoons butter in a sauté pan over medium-high heat. Whisk in 2 tablespoons of flour a little at a time until incorporated. Cook one minute, remove from heat and set aside.
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When the timer beeps, use a quick pressure release. Remove the lid, press the sauté button and allow the mixture to come to a boil. Stir in the butter and flour mixture and boil for 2 minutes. Turn off pressure cooker, and use an immersion blender to blend the mixture smooth.
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Stir in the cream and ladle the soup into serving bowls.
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Garnish with fresh slices of Portobello mushrooms, freshly grated Parmesan and chopped parsley.
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- Set a couple of the mushrooms aside and slice for garnishing the finished soup.