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