Shiitake-Lentil Pressure-Cooker Soup

• 2 12 cups dried shiitake mushrooms
• 1 12 large sweet onions (shredded or diced)
• 5 carrots (4 shredded, 1 sliced)
• 3 celery ribs, sliced
• 2 (14 1/2 ounce) cans fire-roasted tomatoes, diced
• 2 tablespoons garlic powder
• 14 cup uncooked wild rice
• 12 cup uncooked brown rice or 12 cup basmati rice or 12 cup long-grain rice
• 34 cup dried lentils
• 34 cup red wine
• 7 cups chicken broth or 7 cups beef broth or 7 cups vegetable broth

1. The day before you make the soup, cover the mushrooms with 2 1/2 Cups water and soak them overnight in the refrigerator.
2. The next day, slice the mushrooms and trim off the stems (reserving any leftover water).
3. Saute the onions, carrots, and celery in a few tablespoons of canola oil in the pressure cooker with the lid off.
4. Once the onions have turned clear and the vegetables are getting soft, add the rest of the ingredients, including the remaining soaking water.
5. Seal the lid and turn the heat on high.
6. When the pot starts to whistle loudly, lower the heat until it produces a low, steady hissing.
7. Cook for an hour, then turn off the heat and remove the pan from the burner.
8. Let the soup sit for about 15 minutes, or until the pressure button drops.
9. Stir and serve!

shiitake mushrooms, sweet onions, carrots, celery, tomatoes, garlic, wild rice, brown rice, dried lentils, red wine, chicken broth

Taken from www.food.com/recipe/shiitake-lentil-pressure-cooker-soup-276160 (may not work)