Corn & Mushroom Soup

Author

NuWave

Servings

8

Category

Main Dishes

Ingredients

• 1 T extra-virgin olive oil
• 1 onion, small dice
• 2 carrots, peeled, small dice
• 2 stalks celery, small dice
• 1 lb mushrooms, rough chop
• 2 cloves garlic, minced
• 4 qts vegetable stock (or any stock or water)
• ½ t thyme, dried
• 1 pinch red pepper flakes
• 4 c potatoes, peeled, 1-½-inch cubes
• 3 T cornstarch
• 2 c half & half
• 4 c corn
• Sea salt
• Black pepper, cracked

Directions

1. Set pressure cooker to "sear", press "start/stop", and add oil. When oil is hot, add onion, carrots, and celery. Sauté until slightly soft, about 3-4 minutes.
2. Add in mushroom and garlic and sauté an additional 2 minutes.
3. Add stock (or water), thyme, red pepper flakes, and potatoes.
4. Close and lock the lid. Set pressure cooker to "soup", adjust time to 4 minutes, and press "start/stop".
5. When done, quick release and make sure all pressure is released before opening lid. Carefully open lid.
6. In a small mixing bowl, dissolve cornstarch with 3T water and gently stir into soup.
7. Set pressure cooker to "sear" and press "start/stop". Bring soup to a simmer. Stir soup until thickens to desired consistency.
8. Gradually stir in half & half and corn. Check seasoning and add salt and pepper, if needed.
9. Ladle into serving bowls and serve.