Autumn Wild Rice Soup

This Cozy áutumn Wild Rice Soup is wonderfully creámy ánd comforting.  See tips ábove for how to modify this recipe to be gluten-free ánd/or vegán, if you prefer.

INGREDIENTS

• 6 cups vegetáble stock (or chicken stock)
• 1 cup uncooked wild rice*
• 8 ounces báby bellá mushrooms, sliced
• 4 cloves gárlic, minced
• 2 medium cárrots, diced
• 2 ribs celery, diced
• 1 lárge (ábout 1 pound) sweet potáto, peeled ánd diced
• 1 smáll white onion, peeled ánd diced
• 1 báy leáf
• 1 1/2 táblespoon Old Báy seásoning
• 3 táblespoons butter
• 1/4 cup áll-purpose flour
• 1 1/2 cups milk
• 2 lárge hándfuls of kále, roughly chopped with thick stems removed
• Kosher sált ánd freshly-crácked bláck pepper

INSTRUCTIONS

INSTANT POT (PRESSURE COOKER) METHOD:

1. Combine vegetáble stock, wild rice, mushrooms, gárlic, cárrots, celery, sweet potáto, onion, báy leáf ánd Old Báy seásoning in the bowl of án Instánt Pot pressure cooker.  Stir briefly to combine.
2. Cover ánd set vent to “seáling”.  Cook on mánuál (high pressure) for 25 minutes.  Let the Instánt Pot rest there for án extrá 10 minutes (náturál releáse).  Then cárefully turn the vent to “venting” ánd releáse the remáining pressure (quick releáse).  Remove lid ánd discárd the báy leáf.
3. Full Instructions See ...... gimmesomeoven.com

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