Once again, I was ordering food from Costco when hungry and planning for some sort of imaginary banquet! I order 2 huge boxes of mushrooms.....had no concept of how many ounces/lbs were in the container when I ordered...so something had to be done with them....I trolled NYTCooking and found this mushroom soup recipe by Sarah DiGregorio that used the instant pot. Bingo! Dinner done.
This is a good recipe. Of course, I added my own tweaks....chopped collards with the other vegetables in the pot and parmesan cheese to top along with the scallions. I did add about 1 ounce of half and half but no sour cream for creme fraiche. I also didn't have wild rice, so I subbed some barley (I soaked the barley for about 45 minutes to soften it up a bit and hopefully not absorb all the stock). This is a keeper, neither Bill nor I could stop eating it last night.
I cleaned the mushrooms and quartered them, I like the geometry of that (shoulder shrug). I diced the celery and carrots into beautiful little cubes along with ribbons of collards. I did use about 3/4 of an ounce of dried porcini, and a heaping teaspoon of mushroom powder as many comments said that it was a bit bland. I added the mushroom powder with the flour. My stock was the mushroom soaking liquid and some homemade chicken and vegetable stock that I made the day before. The stock was quite gelatinous and full of umami. Herbage-wise, I used dried thyme.
I would urge people to try this recipe by Sarah DiGregorio. I have made several of her recipes and they always deliver. If you don't have an instant pot, no worries, this can easily be done stove top, it will just take a little bit longer.
