So cozy, hearty, and good for you, this creamy wild rice soup is also so easy to make in your pressure cooker.
Ingredients
Soup base:
5medium carrotspeeled and chopped
3stalks celerychopped
8ouncesmushroomssliced
1small yellow onionchopped
1cupuncooked wild rice
4cupsvegetable or chicken broth
4clovesgarlicminced
1teaspoonkosher salt
1teaspoondried thyme
1/2teaspoondried sage
1/2teaspoondried rosemary
Add at the end:
1cupkale leaves
Stovetop roux:
4Tablespoonsbutter
1/3cupall-purpose flour
1 and 1/2cupsmilkany kind
Prevent your screen from going dark
Instructions
Add all the soup base ingredients, carrots through rosemary, to the Instant Pot and stir to combine. Cover, seal the lid, and cook on manual/high pressure for 40 minutes.
When the pressure cooker is finished, use the quick release function to vent steam. Remove any tough ribs from the kale and tear into bite-sized pieces. Open the lid and toss in the kale, leaving the Instant Pot on its keep warm setting.
To make the roux, melt butter in a medium saucepan over medium heat. Whisk in the flour, and cook for 1-2 minutes. Gradually add the milk, whisking constantly, until the sauce is thick and smooth.
Pour the roux into the Instant Pot, stir everything together to combine well, and season with additional salt to taste. Serve and enjoy!
Notes
Storage: Leftover soup keeps well in the fridge for 4-5 days.
Freezing: This soup freezes well! Transfer to a freezer-safe container and be sure to leave some extra room, because the soup will expand when frozen. Defrost in the fridge, then reheat in a saucepan. The soup might separate a bit as it thaws and reheats, but keep stirring and it will come back together.