.* This post first appeared on Pressure Cooking Today
Pressure Cooker Mushroom Marsala Soup is created with fresh ingredients for the best flavor. Rosemary, thyme and a splash of dry Marsala wine enhance the earthy elements of baby portobello mushrooms. Relax and enjoy a cozy bowl tonight.
I’m pleased to bring you my latest from-scratch recipe. Adapted for the pressure cooker, this gorgeous soup will be a favorite for mushroom fans. The smooth texture and creamy finish give it a delightful richness you’re going to love.
The first time I had Mushroom Marsala soup was in a little Italian restaurant located right here in my Kentucky hometown. That was years ago and sadly the restaurant no longer exists. Heartbroken to see it go, I had to create my own version and I’ve been making it ever since. Take a look at how I’ve adapted it for the pressure cooker.
The great thing about making this soup in a pressure cooker is the fact that you’re only using one pot and that makes clean up a snap. The hand held immersion blender used to blend the cooked ingredients is a big help, too. Rather than transferring hot soup to the blender or food processor, you can simply do it in the same pot.
Each component layered into a bowl of this creamy, Pressure Cooker Mushroom Marsala Soup are meant to charm the palate. The key notes that give it a distinct savory warmth are the dry Marsala wine and fresh rosemary.
Enjoy this dish as a perfect starter for your dinner or simply serve with a freshly baked chunk of crusty bread for a smaller meal. Either way, I’m pretty sure it will be on your list of treasured pressure cooker recipes.
Pressure Cooker Mushroom Marsala Soup
- 2 tablespoons butter
- 1 cup onion diced
- 1 teaspoon salt
- 1 pound baby portobella mushrooms chopped *
- 2 garlic cloves chopped
- 1/8 teaspoon freshly ground black pepper
- 2 teaspoons fresh rosemary finely chopped
- 2 teaspoons fresh thyme finely chopped
- 4 cups chicken stock
- 1/2 cup dry marsala wine
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups heavy whipping cream *
- Freshly grated Parmesan and chopped parsley for garnish
- Preheat the pressure cooker by pressing the saute button.
- Melt 2 tablespoons of butter.
- Add the onion and one teaspoon salt.
- Saute for two minutes.
- Add the mushrooms, garlic and pepper.
- Saute until the mushrooms begin to release their moisture.
- Add the chopped herbs, chicken stock and marsala cooking wine
- Place the lid on and turn to locked position.
- Turn the steam release valve to sealing.
- Press the manual button and adjust the timer for 3 minutes.
- While the mixture is cooking, melt 2 tablespoons butter in a saute pan over med/hi heat.
- Whisk in 2 tablespoons of flour a little at a time until all is incorporated.
- Cook one minute, remove from heat and set aside.
- When the unit has finished cooking and the timer has counted to zero, carefully release the steam. (QR)
- Remove the lid, press the saute button and allow the mixture to come to a boil.
- Stir in the butter and flour mixture and allow it to continue boiling for 2 minutes.
- Turn the unit off and use an immersion blender to blend the mixture smooth.
- Stir in the cream and ladle the soup into serving bowls.
- Garnish with fresh slices of portobello mushrooms, freshly grated parmesan and chopped parsley.