This comforting soup tastes long-simmered, but it’s cooked in a pressure cooker, which makes it a weeknight possibility (though you could also make this recipe in a slow cooker) Use any variety of mushrooms you like: Cremini (also called baby bella) are affordable and easy to find and work well, or you can add shiitake or oyster mushrooms for a mix of texture and flavors Don’t worry about removing small, supple stems, but discard any that are tough or dried-out