Mushroom soup for me is the ultimate in comfort food, using this Nutricook recipe you can cook a delicious soup in eight minutes. By sautéing the mushrooms, the liquid is released, giving you a more intense flavour, balanced by the creamy ricotta cheese.
Prep time 10 minutes, cooking time 8 minutes, Serves 4
500g of chestnut mushrooms (keeping some to serve)
1 chopped onion
2 garlic cloves chopped
Salt and pepper
½ tsp of cumin seeds
750ml of hot vegetable stock
1 tbsp of mushroom soy sauce
250g ricotta cheese
Place the mushrooms into a food processor and blitz until finely chopped.
Select the sauté button, sauté the mushrooms until they have released all their liquid, (about 8 minutes, stirring occasionally).
Remove the mushrooms from the pot and set to one side.
Add the onion and garlic to the pot, sauté for two more minutes. Season then add the cumin seeds, vegetable stock, mushroom soya sauce and cooked mushrooms.
Secure the lid and release valve, select the manual programme, adjust the time to eight minutes.
When the time has lapsed quick release the pressure. Release the lid away from you. Add the ricotta cheese: using a hand-held blender blitz the soup until smooth. Serve topped with fresh pepper and fried mushrooms.