Cream of Mushroom and Wild Rice Soup

Ingredients

• 1 ounce dried porcini mushrooms
• 1½ cups boiling water
• 3 tablespoons unsalted butter (divided)
• 3 shallots (diced)
• 3 ribs celery (small diced)
• 8 ounces cremini mushrooms (sliced)
• salt and freshly ground black pepper
• ½ teaspoon dried oregano
• 8 ounces assorted fresh wild mushrooms
• ½ cup dry sherry
• 4 cups chicken (or vegetable stock)
• 1 cup wild rice (rinsed)
• 3 sprigs of fresh thyme
• 2 tablespoons butter (room temperature)
• 2 tablespoons all-purpose flour
• 1 cup heavy cream
• 8 ounces shiitake mushrooms (stems removed)
• 1 tablespoon chopped fresh sage

Instructions

1. Pour the boiling water over the dried porcini mushrooms in a small bowl. Let them sit and re-hydrate for 15 minutes and then lift the mushrooms out of the liquid with a slotted spoon. Coarsely chop the mushrooms and set them aside. Strain the soaking liquid (now mushroom stock through a fine strainer and set this aside as well.
2. Pre-heat a pressure cooker (Instant Pot®) using the BROWN (or SAUTE) setting. Melt one tablespoon of the butter and sauté the shallots and celery for 2 minutes. Add the cremini mushrooms and sauté for a few more minutes. Season with salt and freshly ground black pepper and add the oregano. Stir in the wild mushrooms and sauté for another minute or so.
3. Add the sherry and simmer for another minute. Add the chicken stock, mushroom stock, chopped re-hydrated porcini mushrooms, wild rice and sprigs of thyme. Cover and lock the lid in place.
4. Pressure cook on HIGH for 30 to 45 minutes. (With a cooking time of 30 minutes, the wild rice will still be a little chewy. If you prefer the rice completely soft, cook for 45 minutes.)
5. While the soup is cooking prepare the shiitake mushroom topping. Heat a 12-inch skillet over high heat. Add a tablespoon of butter along with the shiitake mushrooms. Toss the mushrooms once to coat them with butter and then let them sear for 2 to 3 minutes without stirring. Then, season with salt and freshly ground black pepper. Sauté for a few more minutes, until the mushrooms are nicely brown. Turn off the heat, add the remaining butter and chopped sage and toss together.
6. Make a “beurre manié” by combining the room temperature butter and flour in a small bowl. You will use this to thicken the soup later.
7. Release the pressure using the QUICK-RELEASE method and carefully remove the lid.
8. Remove the sprigs of thyme and discard. Stir in the heavy cream. To thicken the soup, add the beurre manié to the cooker. (You can add a little of the hot soup to the beurre manié first to loosen it. Then add it all back to the soup.) Bring the soup back to a boil using the BROWN (or SAUTE) setting.
9. Season to taste with salt and freshly ground black pepper. Ladle the soup into bowls and top with the sautéed shiitake mushrooms.