Pressure Cooker – Mushroom Soup

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Mushroom Soup

  1. Pre-soak 25g porcini mushrooms in a bowl of 250ml boiling water for 25 minutes.
  2. Heat 2 tablespoons of oil in the pressure cooker and add 2 diced carrots and 450g mushrooms and fry on a medium heat for around 5 minutes.
  3. Drain and finely chop the porcini mushrooms (keeping the liquid), before frying in the pressure cooker for 5 minutes with the fresh mushrooms.
  4. Add 2 pints of vegetable stock, 5 tablespoons dry sherry, 2 tablespoons tomato puree, 100g pearl barley and the porcini soaking liquid and simmer for 30 minutes.

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