1/4 C wild rice
4 C chicken stock or vegetable broth
1 branch fresh thyme, or 1/4 t dried thyme
1 medium onion, about 5 oz
2 medium stalks celery
4 small, slender carrots
2 T flour
2 T softened unsalted butter
6 oz small mushrooms, sliced
1/4 C dry sherry
1 C whipping cream
Freshly grated nutmeg
Salt and freshly ground pepper

Combine wild rice, stock, and thyme in pressure cooker. Cover and bring to full pressure (15 lbs). Cook for 20 min.

While rice is cooking, dice onion, celery, and carrots. Release pressure and add these vegetables. Cover and bring to pressure for 2 minutes.

Stir flour into butter to make a smooth paste. Add to the soup along with the mushrooms and sherry. Cook, uncovered, just until mushrooms soften, about 2-3 min. Remove from heat and add cream and nutmeg, salt, and pepper to taste.