This Cozy Autumn Wild Rice Soup is full of hearty seasonal vegetables and wild rice (plus chicken, if you would like), it’s wonderfully creamy and comforting, and easy to make in the Instant Pot, Crock-Pot or on the stovetop.
Ingredients
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- 6 cups vegetable stock (or chicken stock)
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- 1 cup uncooked wild rice*
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- 8 ounces baby bella mushrooms, sliced
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- 4 cloves garlic, minced
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- 2 medium carrots, diced
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- 2 ribs celery, diced
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- 1 large (about 1 pound) sweet potato, peeled and diced
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- 1 small white onion, peeled and diced
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- 1 bay leaf
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- 1 1/2 tablespoon Old Bay seasoning
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- 3 tablespoons butter
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- 1/4 cup all-purpose flour
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- 1 1/2 cups milk
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- 2 large handfuls of kale, roughly chopped with thick stems removed
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- Kosher salt and freshly-cracked black pepper
Instructions
INSTANT POT (PRESSURE COOKER) METHOD:
- 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.
- 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
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- Visit Cozy Autumn Wild Rice Soup for full instructions
Originally posted 2019-02-04 23:56:04.
Originally posted 2019-02-04 23:56:04.
