Vegan Cream of Mushroom Soup made in Pressure Cooker
Creamy, without any cream or roux! This recipe for Cream of Mushroom Soup makes use ingredients that you already have in your pantry and secret ingredient that makes it super healthy. Made extra simple in a pressure cooker!
Servings Prep Time
4serving 10minutes
Cook Time
20minutes
Servings Prep Time
4serving 10minutes
Cook Time
20minutes
Ingredients
Instructions
  1. Heat the oil in the pan of the pressure cooker and add the chopped onion. When it turns translucent, add the garlic and as soon as the garlic turns fragrant and the cumin and chilli flakes and sauté everything together, taking care not to burn the onions.
  2. Add the mushrooms in batches as that will allow them get mixed with the sautéed onion and spices. Now add the potato and mix everything to combine, this will help develop flavour. Let the mushrooms release water and don’t add any salt at this point. Add the vegetable stock and a sprinkling of black pepper and shut the lid of the pressure cooker tightly and give it two whistles on high flame, followed by two whistles on a low flame, then turn off the flame.
  3. Let the pressure cooker cool completely (release steam) before opening. I used the KitchenAid Pro Line Series 5 Speed Hand Blender which allows me to blend things when they are hot too, but this isn’t so with other blenders in the market, so allow the mixture to cool before blending and then season with salt and pepper to taste. Serve hot!
Recipe Notes

*You could make this in a regular pan if you don’t have a pressure cooker, just let the stock cook with the vegetables for 20 to 30 minutes with a lid on the pan.