Cook4me+ Mushroom & Flaxseed Soup

• 600 g of button mushrooms, peeled or rinsed, cut into 4
• 3 small potatoes (90-100 g), peeled and cut into pieces
• 3 shallots, peeled and cut into pieces
• 3 tablespoons of sunflower oil
• 3 teaspoons flaxseed
• 3 teaspoons ground flaxseed
• 300ml vegetable stock

Prepare the ingredients.

Put the oil in the bowl and brown the shallot.

Add the other vegetables, stock and ground flaxseed. Stir well to combine.

Pressure Cooking Time: 9 mins.

Stir gently, divide into bowls or plates. Decorate with flaxseed.