Mushroom-Onion Soup

I’ve never been great at making vegetable soups. But the Modernist Cuisine cookbook had an interesting technique, so I decided to try it. The base recipe was for carrot soup, but there are a dozen variations. I used what I had on hand, which was a bunch of sweet onions and a package of mushrooms.

The trick is to caramelizes the veggies in a pressure pot, then add liquid and purée until creamy. No need to add cream! I left mine relatively unseasoned, the earthiness of the dried mushrooms was more than enough. But it’s very versatile, I plan to experiment.


  • 1 large carrot
  • 1 stalk celery
  • 2 large sweet onions
  • 1 package baby Bella mushrooms
  • 2-3 TB dried mushrooms
  • 2 TB butter
  • 1/4 tsp baking soda
  • Chicken stock


  1. Peel the carrot. If large, quarter lengthwise and remove core. Otherwise just cut into large chunks, along with the onions and celery and washed mushrooms.
  2. Melt the butter in the pressure pot over medium heat, add the vegetables and stir to coat, then sprinkle in a couple of tablespoons of stock. My pressure pot tends to leak a bit, so I put in a bit more, but if yours makes a good seal you only want a little bit of liquid so the carrots and onions caramelize. 
  3. Once the pot comes to pressure, cook for 20 minutes, then cool under running water before opening. 
  4. Meanwhile, heat some broth or stock or veggie juice, reduce a bit if too mild.
  5. Add broth to cooked veggies, and purée with stick blender. Adjust consistency and seasoning to taste.
  6. Push the puréed soup through a metal strainer to catch any fibers and yield a luscious silky smooth soup. It takes an extra couple of minutes but really makes a big difference. 

It probably should have been garnished with some chives and sour cream, but was delicious just as is.

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