Cozy Autumn Wild Rice Soup #vegan #vegetarian #soup #breakfast #lunch

This Cozy Autumn Wild Rice Soup is brimming with healthy regular vegetables and wild rice (in addition to chicken, on the off chance that you might want), it's magnificently rich and ameliorating, and simple to make in the Instant Pot, Crock-Pot or on the stovetop.

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

It's a riff on the great chicken and wild rice soup of my adolescence. In any case, in lieu of the chicken (which regardless you're free to include on the off chance that you'd like), I've stacked this beef up rather with parcels and bunches of regular veggies. Furthermore, included some bolder flavorful seasonings. What's more, helped it up a piece by utilizing milk rather than overwhelming cream. Also, the outcome?

Fundamentally the most flavorful, generous, sweet-and-appetizing, thick-and-velvety, consoling soup a young lady could request.

This Cozy Autumn Wild Rice Soup is superbly velvety and soothing. See tips above for how to alter this formula to be sans gluten as well as veggie lover, on the off chance that you like.

Also try our recipe Easy Blender Salsa #vegan #vegetarian #soup #breakfast #lunch

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

INSTRUCTIONS

1. INSTANT POT (PRESSURE COOKER) METHOD:
2. 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.
3. 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.
4. 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.)
5. 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.
6. Serve warm.  Or transfer to sealed container(s) and refrigerate for up to 4 days.
7. CROCK-POT (SLOW COOKER) METHOD:
8. Combine vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf and Old Bay seasoning in the bowl of a large slow cooker.  Stir briefly to combine, then place the lid on the slow cooker.
9. Cook on high for 2-3 hours*, until the rice is cooked and tender.
10. Meanwhile, during those final 10 minutes of slow 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.)
11. 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.
12. Serve warm.  Or transfer to sealed container(s) and refrigerate for up to 4 days.
13. STOVETOP METHOD:
14. Heat (an extra) 1 tablespoon butter in a large stockpot over medium-high heat.  Add onion and sauté for 5 minutes, stirring occasionally, until soft and translucent.  Stir in the garlic and cook for an additional 1-2 minutes, stirring occasionally, until fragrant.
15. Add in the vegetable stock, wild rice, mushrooms, carrots, celery, sweet potato, bay leaf and Old Bay seasoning.  Stir to combine.
16. Continue cooking until the soup reaches a simmer.  Then reduce heat to medium-low, cover and simmer for 45 minutes, or until the rice is tender, stirring occasionally.
17. Meanwhile, during those final 10 minutes, prepare your cream sauce in a separate saucepan on the stove.  In it, 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.)
18. 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.
19. Serve warm.  Or transfer to sealed container(s) and refrigerate for up to 4 days.

Read more our recipe BLT Avocado Chicken Salad Wraps #vegan #vegetarian #soup #breakfast #lunch

Source : bit.ly/2rE09R9

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