COZY AUTUMN WILD RICE SOUP
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.
……………………………………………..
Full
instructions: Click here
0 Response to "COZY AUTUMN WILD RICE SOUP "
Posting Komentar