Categories: dinner, low carb, pressure cooker

Ingredients

• 2 tablespoons butter
• 1 cup onion, diced
• 1 teaspoon salt
• 1 pound baby portobella mushrooms, chopped*
• 2 garlic cloves, chopped
• 1/2 cup dry Marsala wine
• 1/8 teaspoon freshly ground black pepper
• 2 teaspoons fresh rosemary, finely chopped
• 2 teaspoons fresh thyme, finely chopped
• 4 cups chicken stock
• 2 tablespoons butter
• 2 tablespoons flour
• 2 cups heavy whipping cream
• Freshly grated Parmesan and chopped parsley for garnish

Directions

1. Preheat the pressure cooker. Melt 2 tablespoons butter. Add the onion and one teaspoon salt. Sauté for two minutes.

2. Add the mushrooms, garlic and pepper. Sauté until the mushrooms begin to release their moisture. Add Marsala wine and sauté 2 minutes. Add chicken stock, rosemary, and thyme.

3. Place the lid on and turn to locked position. Turn the steam release valve to sealing. Select high pressure and 3 minutes cook time.

4. While the mixture is cooking, melt 2 tablespoons butter in a sauté pan over medium-high heat. Whisk in 2 tablespoons of flour a little at a time until incorporated. Cook one minute, remove from heat and set aside.

5. When the timer beeps, use a quick pressure release. Remove the lid, press the sauté button and allow the mixture to come to a boil. Stir in the butter and flour mixture and boil for 2 minutes. Turn off pressure cooker, and use an immersion blender to blend the mixture smooth.

6. Stir in the cream and ladle the soup into serving bowls.

7. Garnish with fresh slices of Portobello mushrooms, freshly grated Parmesan and chopped parsley.

8. • Set a couple of the mushrooms aside and slice for garnishing the finished soup.

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