WILD RICE and MUSHROOM SOUP (pressure cooker)
- 2 tbsp cooking oil
- 1 cup dry wild rice/brown rice combination (I used ½ of each)
- 2 cups dried mushrooms, rehydrated in hot water for 30 minutes
- ½ medium onion, diced
- 2 cloves garlic, smashed and chopped
- 6 carrots, chopped
- 4 cups chicken broth plus the broth from the rehydrated mushrooms if you wish.
- ½ cup dry white wine
- 1 tablespoon chopped fresh thyme or 1 tsp dried
- 2 bay leaves
- 1 teaspoon paprika
- ½ teaspoon crushed red pepper flakes
- ½ cup grated parmesan, plus more for serving
- 1 cup whole milk
- 1 cup chopped cooked chicken (optional)
- salt and pepper
- zest from 1 lemon
- Heat oil in pressure cooker pot set on ‘brown’ mode.
- Saute onion and garlic until onion softens.
- Add carrots and saute for another couple of minutes.
- Stir in rice and brown for a minutes or two.
- Deglaze with white wine stirring to loosen any borwn bits.
- Add seasonings then broth.
- Lastly stir in milk and ½ cup of parmesan, seal and set cooking time to 20 minutes.
- Natural release pressure for 10 minutes then carefully quick release.
- Stir in cooked chicken it using, rebalance with salt and pepper and add lemon zest.
- Ladle into bowls, sprinkle with extra parmesan and pass the bread.
Recipe by SEA SALT GALLEY KAT at https://www.seasaltgalleykat.com/soups/wild-rice-and-mushroom-soup-pressure-cooker/
3.5.3226