Elegant Cozy Autumn Wild Rice soup


Cozy Autumn Wild Rice soup New Cozy Autumn Wild Rice soup


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


INSTANT POT (PRESSURE COOKER) METHOD:




  1. 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.

  2. 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.

  3. 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.)

  4. 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.

  5. Serve warm.  Or transfer to sealed container(s) and
    refrigerate for up to 4 days.




CROCK-POT (SLOW COOKER) METHOD:




  1. 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.

  2. Cook on high for 2-3 hours*, until the rice is cooked and
    tender.

  3. 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.)

  4. 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.

  5. Serve warm.  Or transfer to sealed container(s) and
    refrigerate for up to 4 days.




STOVETOP METHOD:




  1. 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.

  2. Add in the vegetable stock, wild rice, mushrooms,
    carrots, celery, sweet potato, bay leaf and Old Bay seasoning.  Stir to
    combine.

  3. 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.

  4. 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.)

  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.






Base Recipe adapted from this SITE







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