Asian Mushroom Soup

Author

NuWave

Servings

4

Category

Main Dishes

Ingredients

• 2 T extra-virgin olive oil
• 6 cloves garlic, minced
• 3-inch piece ginger, peeled, thin sliced
• 2 portobello mushrooms, cleaned, thin sliced
• 2 c cremini mushrooms, sliced
• 10 shiitake mushrooms, cleaned, cut in half
• ½ Napa cabbage, hand-torn
• 2 carrots, peeled, julienned
• 2 c snow peas
• 3 qts chicken stock
• 3 T soy sauce
• 2 T fish sauce
• 1 c scallions, thin sliced (garnish)
• Dark sesame oil (garnish)
• Sea salt
• Black pepper

Directions

1. Set pressure cooker to "sear", add oil, and press "start/stop".
2. When hot, add garlic and ginger. Cook until light brown, about 3 minutes.
3. Add mushrooms and remaining ingredients to cooker except scallions and dark sesame oil.
4. Close and lock lid, set pressure cooker to "soup", adjust time to 8 minutes, and press "start/stop".
5. When done, quick release and make sure all pressure is released before opening lid.
6. Carefully open lid and check seasoning. Add salt and pepper, if needed.
7. Ladle into serving bowls. Garnish with dark sesame oil and scallions.