This is a very quick creamy mushroom soup which I make in the pressure cooker.
It’s made in the time it takes to set the table!
Ingredients : for about 4 bowls
300 – 400 g mushrooms
1 onion, chopped
2 sprigs fresh thyme
500ml chicken stock
150ml cream or creme fraîche
How to : Quarter the mushrooms and roughly chop the onion before putting them in the pressure cooker with the thyme. Pour the stock over, close the lid, heat until the indicator shows red and leave under pressure for 6 mins. Turn off the heat, release the steam, and using a stick blender puree the soup until smooth. Add the milk and cream and stir until well mixed. Season with black pepper (and salt if necessary). Either serve immediately or allow to cool and reheat when ready to eat.