Just made this wonderful soup with the lovage I now have growing inside. I had the lovage in a pot on my patio, but the 107 degree heat caused it to wilt so badly, I needed to harvest the limp leaves and bring the rest inside to recover. Lovage is a perennial and grows into a fairly large plant that taste like a stronger form of celery and parsley. You can add cubed chicken if you want a non-vegetarian version or use vegetable or coconut oil and omit the dairy if you want a vegan option.
- 4 Tbsp Unsalted butter
- 1 Onion
- 2 lb Mushrooms, chopped
- Kosher salt & fresh ground black pepper
- 1/2 cup Lovage leaves and stems, chopped (Use celery, if you can’t find lovage with a handful of chopped parsley)
- 1 Large carrot, chopped
- 6 Cloves garlic, mashed and chopped
- 3 Sprigs fresh thyme or dried thyme leaves
- 1 tsp Garlic powder
- 4 Tbsp Flour
- 5 Cups Stock
- 1/2 Cup Dry white wine
- 1 Cup Wild rice
- 1/2 Cup Sour cream or Whole milk Greek yogurt
- Chopped scallions or chives and fresh dill, for topping
Directions: 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 salt, and cook, stirring occasionally, until the mushrooms have released their liquid and shrunk a bit, about 8 minutes. Add the lovage (or 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. Cook on high pressure for 10 to 14 minutes. Turn off the heat and let the pressure reduce naturally for 10 minutes, then release the remaining pressure manually.
Stir the soup and check the texture of the wild rice; if it needs a bit more time repeat the pressure cooking process for a cook time of 2 minutes and rapidly release the pressure. Check the texture of the soup; if you’d like it to be thicker, turn on the sauté function and let the soup simmer to reduce to desired consistency. Turn off the heat.
Put the sour cream or yogurt 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 dairy from separating.) Taste the soup and add salt and pepper to taste. 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.)
SLOW COOK: To make without pressure in a slow cooker: Once you’ve stirred in the wild rice at the end of step 3, simmer the soup covered until the rice is cooked. The time will vary depending on your rice (and how old it is).
TIP: If you prefer to cook without wine, instead add 1/4 cup more water or stock and 2 teaspoons white wine vinegar or lemon juice .
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