COZY
AUTUMN WILD RICE SOUP
This Cozy
Autumn Wild Rice Soup is wonderfully creamy and comforting. See tips
above for how to modify this recipe to be gluten-free and/or vegan, if you
prefer.
INGREDIENTS:
·
6 cups vegetable stock (or chicken stock)
·
1 cup uncooked wild rice*
·
8 ounces baby bella mushrooms, sliced
·
4 cloves garlic, minced
·
2 medium carrots, diced
·
2 ribs celery, diced
·
1 large (about 1 pound) sweet potato, peeled and diced
·
1 small white onion, peeled and diced
·
1 bay leaf
·
1 1/2 tablespoon Old Bay seasoning
·
3 tablespoons butter
·
1/4 cup all-purpose flour
·
1 1/2 cups milk
·
2 large handfuls of kale, roughly
chopped with thick stems removed
·
Kosher salt and freshly-cracked black
pepper
DIRECTIONS:
INSTANT POT (PRESSURE COOKER) METHOD:
1. Combine vegetable stock, wild rice, mushrooms, garlic,
carrots, celery, sweet potato, onion, bay leaf and Old Bay seasoning in the
bowl of an Instant Pot pressure cooker. Stir briefly to
combine.
2. Cover and set vent to “sealing”. Cook on manual
(high pressure) for 25 minutes. Let the Instant Pot rest there
for an extra 10 minutes (natural release). Then carefully turn the
vent to “venting” and release the remaining pressure (quick
release). Remove lid and discard the bay leaf.
3. Meanwhile, during those final 10 minutes of pressure
cooking, prepare your cream sauce on the stove. In a medium saucepan,
cook the butter over medium-high heat until melted. Whisk in the flour
until combined, and cook for 1 minute. Gradually add in the milk, and
whisk until combined. Continue cooking, stirring frequently, until the
mixture nearly comes
to a simmer and has thickened. (It should be very thick.).
4. …………
5. ………………
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7. …………………………: Full directions
