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Pressure Cooker Mushroom Marsala Soup

Course Appetizer
Cuisine Italian
Servings 8


  • 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.


* Set a couple of the mushrooms aside and slice for garnishing the finished soup.
Recipe by: Connie Murray @Happybellyfoodie.com