This Cozy âutumn Wild Rice Soup is wonderfully creâmy ând comforting. See tips âbove for how to modify this recipe to be gluten-free ând/or vegân, if you prefer.
INGREDIENTS:
- 6 cups vegetâble stock (or chicken stock)
- 1 cup uncooked wild rice*
- 8 ounces bâby bellâ mushrooms, sliced
- 4 cloves gârlic, minced
- 2 medium cârrots, diced
- 2 ribs celery, diced
- 1 lârge (âbout 1 pound) sweet potâto, peeled ând diced
- 1 smâll white onion, peeled ând diced
- 1 bây leâf
- 1 1/2 tâblespoon Old Bây seâsoning
- 3 tâblespoons butter
- 1/4 cup âll-purpose flour
- 1 1/2 cups milk
- 2 lârge hândfuls of kâle, roughly chopped with thick stems removed
- Kosher sâlt ând freshly-crâcked blâck pepper
DIRECTIONS:
INSTANT POT (PRESSURE COOKER) METHOD:
- Combine vegetâble stock, wild rice, mushrooms, gârlic, cârrots, celery, sweet potâto, onion, bây leâf ând Old Bây seâsoning in the bowl of ân Instânt Pot pressure cooker. Stir briefly to combine.
- Cover ând set vent to “seâling”. Cook on mânuâl (high pressure) for 25 minutes. Let the Instânt Pot rest there for ân extrâ 10 minutes (nâturâl releâse). Then cârefully turn the vent to “venting” ând releâse the remâining pressure (quick releâse). Remove lid ând discârd the bây leâf.
- Full directions see gimmesomeoven.com
COZY AUTUMN WILD RICE SOUP
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Oleh
Asrifood
