mushroom & wild rice soup

I stole this mostly from NYT cooking. It uses a pressure cooker / instant pot.

you can make this easily vegan by simply substituting the butter and omitting the sour cream.

ingredients

base

• 5 cups vegetable or chicken stock
• 1 cup wild rice (about 6 ounces)
• 1/2 cup dry white wine (or extra lemon)

produce

• 2 celery stalks, chopped
• 1 large carrot, peeled and chopped
• 6 garlic cloves, smashed and chopped
• 1 yellow or red onion, minced
• 2 pounds mixed mushrooms
• 3 sprigs fresh thyme (optional)

standard

• 4 tablespoons unsalted butter (½ stick)
• Kosher salt and black pepper
• 1 teaspoon garlic powder
• 1/4 cup all-purpose flour
• 1 teaspoon dried thyme (or basil) - if you dont have the fresh ones

toppings

• 1/2 cup sour cream - critical
• chopped scallions or chives and fresh dill
• extra squeeze of lemon

steps

1. saute mode; melt butter; add onions - saute until translucent - about 5m
2. add mushrooms + 1 teaspoon salt; stir occasionally until mushrooms release some water - about 8m
3. add carrots, celerey, garlic, thyme, garlic powder, black pepper, stir; add flour and coat all the vegetables by adding it in slowly; cook for a few minutes
4. pour in stock and wine, scrape any stuck/browned flour from bottom; add wild rice
5. pressure cook for 12 minutes, then release pressure; garnish

note: when reheating, reheat on low otherwise you might break the sour cream.

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