Porcini Mushoom Stock (Pressure Cooker)

    25 min

    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.


    1 person made this

    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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