Mushroom soup with tomato

With this mushroom soup with tomato we inaugurate the season of spoon dishes. Just entered in the autumn it is time to change the closet and also change the shelves of the refrigerator, which now contain the necessary ingredients to prepare creams, stews or legumes in an express pot .

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

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

Ingredients

• 25 mushrooms
• 100g of shitake mushrooms
• 2 onions
• 2 garlic cloves
• 2 celery stalks
• 400g of pear tomato
• 750ml of 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 pan we put a little oil and toast the slice of bread on both sides. We remove it and poach the chopped onions for about ten minutes over low heat.
2. Add the garlic in very small pieces and the chopped mushrooms and sauté for a couple of minutes.
3. Add the celery stems and leaves also in small pieces and in the same way the shitake mushrooms. We redo again.
4. Finally we add the pear tomato cut into cubes (use an Opinel serrated knife , you will do it very easily) and the aromatics. We leave three more minutes and remove from the heat.
5. Pour all the stew into the Perfect pressure cooker , add the vegetable broth and salt. We close the pot and when the rings rise we leave 5 minutes. When opening we add the crumbled bread.

Le Creuset nonstick frying pan , Le Creuset damascus steel knife , Laura Ashey porcelain ramekins and oil can for seasoning Luigi Bormioli