300gramsMushrooms(oyster + button) cleaned and roughly chopped
Salt to taste
Olive oil for topping
Stovetop Method: In a pot, add olive oil, garlic, bay leaf and peppercorns. Cook till fragrant and add the mushrooms, potatoes, water and salt. Bring this to a boil and cover and let this simmer for 15 minutes till the potatoes are tender
Pressure Cooker Method: In a pressure cooker, add olive oil, garlic, bay leaf and peppercorns. Cook till fragrant and add the mushrooms, potatoes, water and salt. Pressure cook for 10 minutes (approx 3 whistles) till the potatoes are tender.
Once cool, remove the bay leaf and blend the rest with a stick blender till smooth (I like it slightly chunky but you can adjust the consistency to your taste). Add the milk, adjust seasoning and bring it to a quick boil. Switch off the flame.
Top each bowl of soup with a dash of olive oil or cream and serve with crusty bread.
Mushrooms can be combined with some wonderful flavors - add some lemon zest, or sprinkle with a pinch of truffle salt. Or better still, stir fry some chopped mushrooms and mix in just before serving
If you want to turn this into a one pot cream of mushroom soup, once everything is pressure cooked, remove the bay leaf and use a stick blender to blend the ingredients till they are smooth and creamy. Then you just add the milk, adjust the seasoning and bring it to a quick boil.
The potatoes add volume, depth and creaminess while reducing the amount of fat that goes into the recipe. We use this instead of cream in this recipe.