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.