While I wouldn’t go so far as to say this is *healthy*, it does use a different approach to thickening compared to many soups that use a roux base. So, if you’re eating gluten-free, this could work well for you (although I can’t guarantee that the Beef Base I used is gluten free).
Start with 1 cup of water, the stems from some large (or small if you prefer!) mushrooms, and 3/4 cup dried mushrooms. I used fresh and dried Portabella mushrooms.
This is made much more quickly in an Instant Pot, but can also be made in a normal pressure cooker or just over the stove. Cooking times will need to be adjusted. If you’re using an Instant Pot, 20 minutes on high pressure works to break these babies down a little. I killed the above Instant Pot and had to buy a new one (totally my fault). I am currently using the Instant Pot Max and I LOVE IT. (affiliate link)
Meanwhile, slice up about 8 ounces of mushrooms. I wanted large chunks so I quartered the caps.
After 20 minutes, the dried mushrooms should be sufficiently hydrated and cooked, and the stems should be well cooked.
Here’s where the magic comes in. While I realize this doesn’t exactly *look* magical, this is the base of the soup thickening. You’re going to want to puree the cooked mushrooms and water. I used an immersion blender, but a regular blender or food processor would work well also. Grind them as fine as you can. I’m currently using the Breville Immersion blender and I’ve been very happy with the power it has.
Add 3 cups of water, 2 stock cubes (if you have them. They add a lovely texture), 2 tablespoons beef base (affiliate link), and 1/2 cup of Sherry. You may want to add half the Sherry first, I like a really strong Sherry presence in my soups.
Add your sliced or quartered (or even whole if you want big mamas) to the pot.
And cook on high pressure for 20 minutes.
The mushrooms cook down nicely.
Add 1/4 cup heavy whipping cream and mix. Adjust seasoning with salt and pepper, to taste.
A nice creamy tasting soup.
With maybe a little less guilt?
- Instant Pot
- 8 oz mushrooms
- 4 cups water divided
- 3/4 cup dried mushrooms
- 1/2 cup sherry
- 2 tbsp beef base
- 2 stock cubes
- 1/4 cup heavy whipping cream
- Remove stems from mushrooms and add to instant pot with dried mushrooms and 1 cup water. Cook on high pressure for 20 minutes. Quick release pressure and puree mixture. Add mushroom caps (quartered or sliced), 3 cups water, 2 stock cubes, 2 tablespoons beef base, and 1/2 cup sherry to the pot. Cook on high pressure for 20 minutes and quick release. Stir and add 1/4 cup heavy whipping cream and salt and pepper to taste. Serve.
This post contains affiliate links.