Pressure Cooker Mushroom and Wild Rice Soup

If only the weather would get a bit cooler, this would be the perfect cozy soup. Made it anyway, and now I'm uncomfortably warm, but this recipe is delicious so I'm posting it to remember for an actual cold day.

Pressure Cooker Mushroom and Wild Rice Soup

Adapted from the New York Times

Ingredients

2 tablespoons butter 

1 yellow onion, minced

2 pounds mixed mushrooms (I just buy sliced white and baby bella mushrooms)

Kosher salt and black pepper

2 celery stalks, chopped

1 large carrot, peeled and chopped

6 garlic cloves, smashed and chopped (or use the pre-minced stuff like me)

1 teaspoon dried thyme

¼ cup all-purpose flour

5 cups chicken stock (I cheat and just add 5 teaspoons of Knorr's chicken bouillon to 5 cups water) OR vegetarian stock if you'd like to keep this soup vegetarian friendly

2 teaspoons lemon juice

1 cup wild rice

1 cup sour cream

Chopped scallions or chives and fresh dill, for topping (optional)

Method

1. 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. 
2. 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.
3. Pour in the stock and lemon juice, 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.
4. Cook on high pressure for 12 minutes. Turn off the heat and let the pressure reduce naturally for 10 minutes, then release the remaining pressure manually.
5. Put the sour cream in a small bowl and slowly whisk in a few spoonfuls of warm soup until smooth, then stir the mixture into the soup. (This prevents the sour cream from separating.) Taste the soup and add salt and pepper to taste. I did not need to add more salt.
6. Serve the soup in bowls topped with chopped scallions or chives and dill. Reheat any leftovers on low until warm. (Boiling can cause the sour cream to break.)