Wild rice mushroom soup Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

Ingredients:

  • 4 cups - Vegetable stock
  • 2/3 cups - Wild rice, Rinsed and drained
  • 6 ounces - Mushrooms, Chopped
  • 3 cloves - Garlic, Minced
  • 1 - Large Carrot, Diced
  • 1 - Large Celery Rib, Diced
  • 2/3 - Sweet Potato , Pealed and diced
  • 1 - Small Onion, Diced
  • 1 - Bay Leaf
  • 1 tablespoons - Oil-optional
  • 1 cups - Coconut Milk
  • 2 - Large hands full Kale, Chopped
  • 1 1/2 tablespoons - Old Bay Seasoning, Optional
  • 1/4 teaspoons - Pepper
  • Directions:

    In instant pot combine all ingredients except the coconut milk and the kale. Stir then close the lid and the vent, cook on high pressure for 25 minutes then allow 10 minutes of natural release before manually releasing any residual pressure. Stir in the Kale and the coconut milk, allow to sit covered for a few minutes while the kale relaxes. Serve in bowls.

    Brief Description

    A soup with seasonal vegetables both creamy and comforting.

    Main Ingredient:

    Sweet potato

    Category:  Soups

    Cuisine:  American

    Prep Time: 15 min
    Cook Time: 45 min

    Notes

    I used a mix of King oyster, shiitake and crimini mushrooms but use whatever you have. A nice slice of bread is good with this soup.

    Posted By:

    jann

    Posted On:

    March 16, 2019

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