Pressure cooker mushroom and wild rice soup from The New York Times Cooking by Sarah DiGregorio

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Notes about this recipe

  • Recipe Notes

    Can substitute red onions for yellow onions, chicken stock for vegetable stock, white wine vinegar or lemon juice for dry white wine, and chives or dill for scallions.

  • Aggie92 on January 03, 2024

    We really love this recipe. Used cremini mushrooms and portobello mushrooms and garnished with dill. I didn't have any sour cream so I added a splash of sherry vinegar to the soup just before serving. One word of caution, the recipe has you do a pressure release 10 minutes after cooking ends. Even with a towel over the valve, it still spit and dripped soup all over the countertop and floor. Maybe cook for less time and plan for a natural release to avoid the mess?

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