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--- recipes:mushroom_and_wild_rice_soup_in_instant_pot [2022/08/23 19:14] – tell
+++ recipes:mushroom_and_wild_rice_soup_in_instant_pot [2023/01/26 19:38] (current) – rose
@@ Line 2: / Line 2: @@
 Yield: 6 to 8 servings
-  *     4tablespoons unsalted butter (½ stick)
+  *     4 tablespoons unsalted butter (½ stick)
-  *     1yellow or red onion, minced
+  *     1 yellow or red onion, minced
-  *     2pounds mixed mushrooms (such as cremini and shiitake), tough stems removed, mushrooms chopped into ½- to 1-inch pieces
+  *     2 pounds mixed mushrooms (such as cremini and shiitake), tough stems removed, mushrooms chopped into 1/2 - to 1-inch pieces
   *     Kosher salt and black pepper
-  *     2celery stalks, chopped
+  *     2 celery stalks, chopped
-  *     1large carrot, peeled and chopped
+  *     1 large carrot, peeled and chopped
-  *     6garlic cloves, smashed and chopped
+  *     6 garlic cloves, smashed and chopped
-  *     3sprigs fresh thyme or 1 teaspoon dried thyme
+  *     3 sprigs fresh thyme or 1 teaspoon dried thyme
-  *     1teaspoon garlic powder
+  *     1 teaspoon garlic powder
-  *     ¼cup all-purpose flour
+  *     1/4 cup all-purpose flour
-  *     5cups vegetable or chicken stock
+  *     5 cups vegetable or chicken stock
-  *     ½cup dry white wine (see Tip)
+  *     1/2 cup dry white wine (see Tip)
-  *     1cup wild rice (about 6 ounces)
+  *     1 cup wild rice (about 6 ounces)
-  *     ½cup sour cream
+  *     1/2 cup sour cream
   *     Chopped scallions or chives and fresh dill, for topping
 Preparation
-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.
+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.
+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. (This will add flavor and also prevent a burn warning later.) Stir in the wild rice.
+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. (This will add flavor and also prevent a burn warning later.) Stir in the **wild rice**.
 Cook on high pressure for 10 to 12 minutes. Turn off the heat and let the pressure reduce naturally for 10 minutes, then release the remaining pressure manually.