Creamy Wild Rice Mushroom Soup (Print Version)
# Ingredients:
→ Base Components
01 -
Rich vegetable or chicken stock, 6 cups
02 -
Pure wild rice (not a blend), 1 cup uncooked
03 -
Fresh baby bella mushrooms, sliced, 8 ounces
04 -
Sweet potato, peeled and diced (about 1 pound)
→ Aromatics & Vegetables
05 -
Fresh garlic cloves, minced, 4
06 -
Medium carrots, diced, 2
07 -
Celery ribs, diced, 2
08 -
Small white onion, peeled and diced
09 -
Fresh kale, 2 large handfuls, stems removed and roughly chopped
→ Seasonings & Finishing
10 -
Old Bay seasoning, 1 1/2 tablespoons
11 -
Bay leaf, 1
12 -
Unsweetened coconut milk, 14-ounce can
13 -
Fine sea salt and freshly-cracked black pepper to taste
# Instructions:
01 -
Start by gathering all your prepped ingredients in the Instant Pot bowl - the stock, wild rice, sliced mushrooms, minced garlic, diced vegetables, bay leaf, and Old Bay seasoning. Give everything a gentle stir to combine.
02 -
Secure the lid and set to manual high pressure for 25 minutes. Once done, let the pressure naturally release for 10 minutes before carefully opening the vent for quick release. Fish out and discard the bay leaf.
03 -
If using stovetop method, warm a tablespoon of butter or olive oil in a large pot over medium-high heat. Sauté the onion until soft and translucent (about 5 minutes), then add garlic and cook until fragrant, 1-2 minutes more.
04 -
Add remaining ingredients except coconut milk and kale. Bring to a simmer, then reduce heat to medium-low, cover and cook for 30-40 minutes until the rice becomes tender, stirring occasionally.
05 -
For either method, stir in the coconut milk and fresh kale until the greens are just wilted. Taste and adjust the seasoning with salt, pepper, and additional Old Bay if desired.
# Notes:
01 -
Pure wild rice is recommended over wild rice blends for best results
02 -
You can substitute coconut milk with 1 1/2 cups half and half or make a homemade cream sauce
03 -
Slow cooker method is not recommended due to inconsistent results with different models