Mushroom soup with tomato

With this mushroom soup with tomato we inaugurate the season of spoon dishes. With autumn just beginning, it is time to change the cupboard and also the shelves of the refrigerator, which now contain the necessary ingredients to prepare creams, stews or legumes in a pressure cooker .

Hot dishes, stews and soups are back, like this one; nutritious, healthy and very tasty thanks to the power of shitake mushrooms and the touch of herbs. Its preparation couldn't be simpler.

WMF Perfect pressure cooker , Laura Ashey porcelain ramekins and Luigi Bormioli seasoning oil cruet

Ingredients

• 25 mushrooms
• 100gr of shitake mushrooms
• 2 onions
• 2 cloves of garlic
• 2 branches of celery
• 400gr of pear tomato
• 750ml vegetable broth
• A few sprigs of rosemary
• A few sprigs of thyme
• 1 slice of bread (optional)
• Extra virgin olive oil
• Salt

Preparation

1. Put a little oil in the pan and toast the slice of bread on both sides. Remove it and sauté the chopped onions for about ten minutes on a low heat.
2. Add the garlic in very small pieces and the chopped mushrooms and sauté for a couple of minutes.
3. We add the stems and leaves of the celery, also cut into small pieces, and the shitake mushrooms in the same way. We sauté again.
4. Finally, add the diced pear tomatoes (use an Opinel serrated knife , this will be very easy) and the herbs. Cook for another three minutes and remove from the heat.
5. Pour the entire stew into the Perfect pressure cooker , add the vegetable broth and salt. Close the pot and when the rings rise, leave it for 5 minutes. When you open it, add the crumbled bread.

Le Creuset nonstick frying pan , Le Creuset Damascus steel knife , Laura Ashey porcelain ramekins and Luigi Bormioli seasoning oil bottle