2 1/2 cups chopped mini bella or shitake mushrooms
1 cup uncooked wild rice (can use wild rice blend, but real wild rice preferred)
4 cups stock (vegetable or chicken)
3 tablespoons flour
1 1/2 cups half and half
salt, to taste
Place chopped onion, celery, carrots, minced garlic, Italian seasoning, salt, thyme, rosemary, mushrooms, wild rice, and stock into your Instant Pot. Seal and place on high pressure manual mode for 35 minutes. Allow to release using the steam valve on top.
Once the pressure is released, remove the lid and program Instant Pot for sauté mode for 10 minutes.
Use a small mixing bowl and fork to mix together flour and 1/2 cup of the half and half, creating a thick paste (doing it this way will ensure no flour bumps make it into your soup!). Stir in the remaining half and half, then add to your now simmering soup. Allow soup to thicken for 10 minutes before removing from heat and serving!