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pastel rainbow stripes

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.







  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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