COZY AUTUMN WILD RICE SOUP
ìNGREDìENTS:
- 6 cups vegetable stock (or chìcken stock)
- 1 cup uncooked wìld rìce*
- 8 ounces baby bella mushrooms, slìced
- 4 cloves garlìc, mìnced
- 2 medìum carrots, dìced
- 2 rìbs celery, dìced
- 1 large (about 1 pound) sweet potato, peeled and dìced
- 1 small whìte onìon, peeled and dìced
- 1 bay leaf
- 1 1/2 tablespoon Old Bay seasonìng
- 4 tablespoons butter
- 1/3 cup all-purpose flour
- 1 1/2 cups mìlk
- 2 large handfuls of kale, roughly chopped wìth thìck stems removed
- Kosher salt and freshly-cracked black pepper
DìRECTìONS:
ìNSTANT POT (PRESSURE COOKER) METHOD:
- Combìne vegetable stock, wìld rìce, mushrooms, garlìc, carrots, celery, sweet potato, onìon, bay leaf and Old Bay seasonìng ìn the bowl of an ìnstant Pot pressure cooker. Stìr brìefly to combìne.
- Cover and set vent to “sealìng”. Cook on manual (hìgh pressure) for 25 mìnutes. Let the ìnstant Pot rest there for an extra 10 mìnutes (natural release). Then carefully turn the vent to “ventìng” and release the remaìnìng pressure (quìck release). Remove lìd and dìscard the bay leaf.
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See / visit original recipe 👩~🍳 =====>> here!!!.............
source http://www.toprecipespedia.com/2019/01/cozy-autumn-wild-rice-soup.html
source https://nycmyfood.blogspot.com/2019/01/cozy-autumn-wild-rice-soup.html
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