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
  1. Heat oil in pressure cooker pot set on ‘brown’ mode.
  2. Saute onion and garlic until onion softens.
  3. Add carrots and saute for another couple of minutes.
  4. Stir in rice and brown for a minutes or two.
  5. Deglaze with white wine stirring to loosen any borwn bits.
  6. Add seasonings then broth.
  7. Lastly stir in milk and ½ cup of parmesan, seal and set cooking time to 20 minutes.
  8. Natural release pressure for 10 minutes then carefully quick release.
  9. Stir in cooked chicken it using, rebalance with salt and pepper and add lemon zest.
  10. 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/