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.
Hello everyone, Connie Murray here from the Happy Belly Foodie. Thanks for having me Barbara and thank you for stopping by!
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 make my own version and I’ve been making it ever since. Take a look at how I’ve converted 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 a blender or food processor, simply blend 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.
Pressure Cooker Mushroom Marsala Soup
- 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
Preheat the pressure cooker. Melt 2 tablespoons butter. Add the onion and one teaspoon salt. Sauté for two minutes.
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.
Place the lid on and turn to locked position. Turn the steam release valve to sealing. Select high pressure and 3 minutes cook time.
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.
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.
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.
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