Mushroom soup with tomato

With this mushroom and tomato soup we kick off the season of spoon dishes. Just into autumn it's time to change wardrobes and also change what's on the refrigerator shelves, which now hold the ingredients needed to prepare creams, stews, or legumes in a pressure cooker.

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

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

Ingredients

• 25 mushrooms
• 100gr shiitake mushrooms
• 2 onions
• 2 cloves of garlic
• 2 stalks of celery
• 400gr pear tomatoes
• 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. In the skillet we add a little oil and toast the slice of bread on both sides. We remove it and sweat the chopped onions for about ten minutes over low heat.
2. We add the garlic in very small pieces and the chopped mushrooms and sauté for a couple of minutes.
3. We add the celery stalks and leaves also in small pieces and likewise the shiitake mushrooms. We sauté again.
4. Finally we add the pear tomato cut into cubes (use a serrated Opinel knife, you'll do it very easily) and the herbs. We leave it three more minutes and remove from the heat.
5. We pour the entire stew into the Perfect pressure cooker, add the vegetable broth and season with salt. We close the pot and when the rings rise we leave 5 minutes. Upon opening we add the crumbled bread.

Le Creuset non-stick skillet, Le Creuset Damascus steel knife, Laura Ashey porcelain ramekins and Luigi Bormioli dressing cruet