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Ingredients
250 g chestnut
mushrooms
25 g butter
300 ml cold water
3 tbsp creme fresh
1 white onion
2 cloves garlic
½ tsp dried
mixed herbs
Salt and pepper,
to taste
Method
Preparation Time: 20 minutes
Cooking Time: 35 minutes
Extra Equipment Needed: hand blender or food processor
Switch on the Pressure Cooker and press the ‘Function Menu’ button to start cooking.
Dice the onions and mushrooms and then mash the garlic.
Melt the butter in the non-stick bowl, then add the chopped onion and mushrooms
and fry them for approximately 5 minutes, until softened.
Blend in the garlic, dried mixed herbs, seasoning and cold water and stir.
Close the Pressure Cooker lid, checking that it is in the locked position and that the
pressure release valve is set to the ‘Seal’ position.
Select the ‘Timer’ setting function and cook for 10 minutes.
When cooking is complete, release the pressure by switching the pressure release
valve to ‘Vent’ and then unlock the lid and open carefully.
Leave the soup for a few minutes to cool and then blend using the hand blender
or food processor.
Stir in the crème fresh and serve.
Cream of Mushroom Soup
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