.* 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.

mushroom marsala soup in white bowl with garnish

Pressure Cooker Mushroom Marsala Soup

Connie Taylor

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Course Appetizer

Cuisine Italian

Servings 8

Ingredients

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

Instructions

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.