This recipe gets a concentrated mushroom flavor from the addition of dried mushrooms – try different types to completely change the flavor. To thicken the soup we went with potatoes instead of flour. I find that a soup thickened with potatoes seems to keep its heat a little bit longer – and isn’t that what we want on a cold winter’s day?

Two base-scorching mysteries solved in one fell soup!

I was inspired to make this recipe when a reader complained that a specific recipe she made kept scorching the base of her cooker. I looked at the recipe and found that a can of Cream of Mushroom soup was the culprit – it was filled with thickeners which prevented the liquid in the pressure cooker from boiling. Once I saw what was in the can I recommended she make this soup herself.

All of the ingredients in hip Cream of Mushroom Soup are roughly chopped and kept rather large until nearly the end of the recipe – they are pureed after pressure cooking. I point this out because another reader recently posted on Facebook wondering what he did wrong to make his recipe scorch. He was completely blameless, but the recipe he used irresponsibly directs the cook to puree all of the ingredients before pressure cooking – this, too, makes the cooking liquid too thick to freely boil in the cooker to make steam.

You won’t have to worry about this recipe, or any recipe on this website or the hip book, scorching in your pressure cooker – ever.

Now, go forth and get cozy!

Pressure Cooker Accessories Pr. Cook Time Pr. Level Open 3 L or larger none 5-7 min. High(2) Normal