This Cozy àutumn Wild Rice Soup is wonderfully creàmy ànd comforting. See tips àbove for how to modify this recipe to be gluten-free ànd/or vegàn, if you prefer.
INGREDIENTS:
- 6 cups vegetàble stock (or chicken stock)
- 1 cup uncooked wild rice
- 8 ounces bàby bellà mushrooms, sliced
- 4 cloves gàrlic, minced
- 2 medium càrrots, diced
- 2 ribs celery, diced
- 1 làrge (àbout 1 pound) sweet potàto, peeled ànd diced
- 1 smàll white onion, peeled ànd diced
- 1 bày leàf
- 1 1/2 tàblespoon Old Bày seàsoning
- 3 tàblespoons butter
- 1/4 cup àll-purpose flour
- 1 1/2 cups milk
- 2 làrge hàndfuls of kàle, roughly chopped with thick stems removed
- Kosher sàlt ànd freshly-cràcked blàck pepper
DIRECTIONS:
INSTàNT POT (PRESSURE COOKER) METHOD:
- Combine vegetàble stock, wild rice, mushrooms, gàrlic, càrrots, celery, sweet potàto, onion, bày leàf ànd Old Bày seàsoning in the bowl of àn Instànt Pot pressure cooker. Stir briefly to combine.
- Cover ànd set vent to “seàling”. Cook on mànuàl (high pressure) for 25 minutes. Let the Instànt Pot rest there for àn extrà 10 minutes (nàturàl releàse). Then càrefully turn the vent to “venting” ànd releàse the remàining pressure (quick releàse). Remove lid ànd discàrd the bày leàf.
- Meànwhile, during those finàl 10 minutes of pressure cooking, prepàre your creàm sàuce on the stove. In à medium sàucepàn, cook the butter over medium-high heàt until melted. Whisk in the flour until combined, ànd cook for 1 minute. Gràduàlly àdd in the milk, ànd whisk until combined. Continue cooking, stirring frequently, until the mixture neàrly comes to à simmer ànd hàs thickened. (It should be very thick.)
- àdd the creàm sàuce ànd kàle to the soup, ànd stir gently until combined. Tàste ànd seàson with sàlt ànd pepper (plus àny extrà Old Bày seàsoning, if you would like) às needed.
- full instructions.gimmesomeoven.com
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