Porcini Mushoom Stock (Pressure Cooker)

Porcini Mushoom Stock (Pressure Cooker)


1 person made this

About this recipe: This stock creates a rich, earthy base for any soup. I like it for creamy potato soup. Making it in the pressure cooker really cuts down on the time.


Makes: 1 .5 litres stock

  • 30g dried porcini mushrooms
  • 2 carrots, peeled and trimmed
  • 2 sticks celery, trimmed
  • 3 or 4 sprigs fresh parsley
  • 4 fresh sage leaves
  • 2 bay leaves
  • 1.5 litres water

Prep:5min  ›  Cook:20min  ›  Ready in:25min 

  1. Place all ingredients in pressure cooker. Cook under pressure for 20 minutes.
  2. Pour the stock through a sieve, discarding the solids.


You can concentrate the flavour futher by simmering, lid removed. I don't think this is necesary for most soups.

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