💾 Archived View for metasyn.pw › mushroom-wild-rice-soup.gmi captured on 2024-08-18 at 17:14:08. Gemini links have been rewritten to link to archived content
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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.
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
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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