Wild Rice Mushroom Soup
Perfectly Delicious Wild Rice Mushroom Soup, Low in Calories, High in Nutrients
Equipment
- Pressure Cooker
- Or Stove Top
Ingredients
- 4-5 baby carrots, chopped
- 2 stalks celery, chopped
- 1 onion
- 8 oz fresh mushrooms, sliced thin
- 5 vegetable broth or water
- 1 cup wild rice, cooked cook in pressure cooker for 25 min prior to use or boil for 35-40 min in water prior to staring the soup
- 3 cloves garlic
- 1/4 teaspoon thyme
- 1/3 teaspoon salt
- black pepper per taste
For The Stovetop
- 3 tbs butter or olive
- 3 tbs flour
- 1 cup milk
Instructions
Instant Pot
- Put all ingredients except flour, fat and milk in the instant pot, cook under pressure for 45 min. Release steam using the valve on top. On a stovetop melt the butter or pour the oil on saucepan over low heat. Whisk the flour, add the milk little by little making thick sauce. Mix the creamy sauce into the soup when removed from the instant pot.
Stovtop
- When the soup is done, melt the butter or pour the oil on saucepan over low heat. Whisk the flour, add the milk little by little making thick sauce. Mix the creamy sauce into the soup.