Mushroom and Wild Rice Soup

Set up 

pressure cooker

and start to melt 

1/2 stick butter

In a cuisinart, mince 

1 red or yellow onion

and cook in the butter until translucent. Rougly chop in the cuisinart

2 lbs mixed mushrooms: shiitake, cremini

and add them to the pressure cooker, cooking until liquid is released. Add

2 stalks celery, chopped

1 large carrot, peeled and chopped

6 cloves garlic

1 tsp dried thyme (or 1/2t powedered thyme, or 3 sprigs fresh

salt and pepper to taste

Mix, then sprinkle with 

1/4 c flour

in several passes to avoid clumps, stirring to coat the vegetables and get the flour well-mixed.

Add

5 c. vegetable stock

1/2 c. dry white wine

1 c. wild rice

Cook on high for 12 minutes, then let cool naturally. Test the rice for done-ness, and if necessary, do a couple more minutes with a fast cool at the end.  Mix about half a cup of soup with 

1/2 c sour cream

and then add it to the soup.  Serve topped with 

chopped scallions or chives or dill