COZY AUTUMN WILD RICE SOUP #soup #dinner #recipe #lunch #vegan

This Cozy Autumn Wild Rice Soup is loaded with generous regular vegetables and wild rice (in addition to chicken, in the event that you might want), it's superbly rich and soothing, and simple to make in the Instant Pot, Crock-Pot or on the stovetop.

For those occasions when you're longing for a comfortable, velvety, encouraging bowl of soup… I have the ideal new formula for you.

It's a riff on the exemplary chicken and wild rice soup of my youth. In any case, in lieu of the chicken (which despite everything you're free to include on the off chance that you'd like), I've stacked this soup up rather with parts and bunches of occasional veggies. What's more, included some bolder exquisite seasonings. What's more, helped it up a bit by utilizing milk rather than substantial cream. What's more, the outcome?

Essentially the most tasty, healthy, sweet-and-appetizing, thick-and-rich, encouraging soup a young lady could request.

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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. Add the cream sauce and kale to the soup, and stir gently until combined.  Taste and season with salt and pepper (plus any extra Old Bay seasoning, if you would like) as needed.
5. Serve warm.  Or transfer to sealed container(s) and refrigerate for up to 4 days.

Source : bit.ly/2WZXFut

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