I lose my spooning and when the cold weather arrives my kitchen becomes a party. Although I have my favorite dishes that I prepare frequently, such as beans in red garlic or julienne soup, I like to try new recipes. Some are forgotten, but others stay in my recipe book forever.
And this is precisely what has happened with this black bean and mushroom soup in a pressure cooker. The recipe is based on the one published by Serious Eats, with small variations in ingredients and quantities and incorporating an important change: grinding the vegetables until obtaining a puree that adds creaminess to the soup.
When using a pressure cooker, the total preparation time is reduced to less than an hour. It is key to remember to soak the beans, so it is best to do it the day before. Thus, the next morning, you can leave the soup first thing in the morning and leave it rest until meal time. This wait suits legumes very well.
We soak the beans in a large container with a lot of water for a while. minimum of eight hours. It is best to do it the night before, so they will be ready the next morning, when we start making them. All that’s left to do is drain them and that’s it.
We peel the onion and cut it in half. Cut the celery stalks into three and peel the garlic cloves. We heat the oil in the pressure cooker and sauté the vegetables until golden, on strong fire, about six or eight minutes. Meanwhile we clean the mushrooms and chop them. We add them to the pot and continue sautéing until the water they release evaporates.
We add the hydrated beans, the vegetable broth and the bay leaf. We close the pot, place the valve in position 2 and bring the whole thing to a boil over high heat. When the steam starts to come out, we lower the fire and we schedule 35 minutes.
Once the cooking time has elapsed, we turn off the heat and let it the pot depressurizes on its own. That is, we wait for the valve to lower before opening the lid. Meanwhile, in a bowl, mix the sour cream, lime zest, a pinch of cumin, salt and pepper.
We remove the pieces of onion and celery and the garlic cloves and the we crush. We return the puree to the pot, season with salt and pepper to taste and stir well until combined. We serve the soup accompanying each serving with a couple of tablespoons of the sour cream sauce and, if desired, with some fresh parsley or cilantro leaves (optional).
BRA Tekna – Quick pressure cooker 6 liters, stainless steel, suitable for all types of cookers, including induction, gray
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What to accompany black bean soup with mushrooms
The black bean soup with mushrooms It is eaten very hot and accompanied by the sour cream sauce, which provides a touch of exceptional citrus flavor. The advantage is that you can prepare it in advance and simply reheat before serving. Rest suits you wonderfully.
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