Low-Carb Cauliflower and Mushroom Pressure Cooker Soup with Parmesan

Ingredients

• 1 onion, chopped
• 2 tsp. olive oil, divided
• 1 T minced garlic
• 1 tsp. dried thyme
• 1 lb. Cremini mushrooms, washed and chopped
• 4 cups chopped cauliflower
• 6 cups vegetable stock
• 3/4 cup freshly grated Parmesan cheese

Directions

1. Warm 1 teaspoon of olive oil in the base of the pressure cooker, or use a non-stick frying pan. Add the onions and cook until they begin to take on color, about 5-7 minutes. Use the sauté function for an electric pressure cooker, or medium-high heat on the stove. Stir in the minced garlic and thyme, then cook for 1-2 minutes longer.
2. Transfer the onions to a bowl, or move them into the pressure cooker if you cooked them in a separate pan. Add the other teaspoon of olive oil and cook the mushrooms until they are faintly golden and their moisture has cooked away, about 5 minutes.
3. Add the onion mixture, mushrooms, cauliflower, and stock to the pressure cooker, then cook for 5 minutes at high pressure. For a stovetop pressure cooker, bring it up to high pressure first, then cook for 5 minutes. Release the pressure naturally if you are not in a rush, or use the quick release method.
4. Puree the soup with an immersion blender, stopping while it still has a bit of texture if that is how you like it. A food processor or blender will also work, but take care with the hot liquid.
5. Stir in the 3/4 cup Parmesan and simmer for 5-10 minutes, until the cheese has fully melted into the soup.
6. Serve hot, with more freshly grated Parmesan cheese or sour cream to add at the table if desired.