4 servings (217 cal); MFP
19g; 4 tsp unsalted butter
75g; 1/2 yellow or red onion, minced
454g; 1 pound mixed mushrooms (cremini and shiitake), chopped
40g; 1 stalk celery, chopped
35g; 1/2 large carrot, peeled and chopped
15g; 3 cloves garlic, smashed and chopped
1g; 1/2 teaspoon dried thyme
2g; 1/2 teaspoon garlic powder
16g; 2 tablespoons all-purpose flour
600g; 2 cups vegetable or chicken stock
6 g Better Than Bouillon Vegetarian, No Chicken Base
60g; 1/4 cup dry white wine
85g; 1/2 cup wild rice
58g; 1/4 cup sour cream (add after cooking as per below)
Kosher salt and black pepper to taste
Chopped scallions or chives and fresh dill, for topping
Turn on the sauté setting on a 6- to 8-quart electric pressure cooker. Melt the butter, then add the onion. Cook, stirring occasionally, until translucent, about 5 minutes.
Add the mushrooms and 1 teaspoon salt, and cook, stirring occasionally, until the mushrooms have released their liquid and shrunk a bit, about 8 minutes. Add the celery, carrot, chopped garlic, thyme, garlic powder and several generous grinds of black pepper. Stir to combine.
Add the flour and stir until the vegetables are evenly coated and no white spots remain.
Pour in the stock and wine, and turn off the heat. Scrape the bottom of the pot very well to incorporate flour and any browned bits that are stuck to the bottom.
Stir in the wild rice.
Cook on high pressure for 15 minutes. Turn off the heat and let the pressure reduce naturally for 10 minutes, then release the remaining pressure manually.
Stir the soup and check the texture of the wild rice; if it needs a bit more time repeat the pressure cooking process for a cook time of 2 minutes and rapidly release the pressure. Check the texture of the soup; if you’d like it to be thicker, turn on the sauté function and let the soup simmer to reduce to desired consistency. Turn off the heat.
Put the sour cream in a small bowl and slowly whisk in a few spoonfuls of warm soup until smooth, then stir the mixture into the soup. (This prevents the sour cream from separating.) Taste the soup and add salt and pepper to taste.
Serve the soup in bowls topped with chopped scallions or chives and dill. Reheat any leftovers on low until warm. (Boiling can cause the sour cream to break.)
https://cooking.nytimes.com/recipes/1021942-pressure-cooker-mushroom-and-wild-rice-soup