COZY AUTUMN WILD RICE SOUP

This Cozy Autumn Wild Rice Soup is full of hearty seasonal vegetables and wild rice (plus chicken, if you would like), it’s wonderfully creamy and comforting, and easy to make in the Instant Pot, Crock-Pot or on the stovetop.

For those days when you’re craving a cozy, creamy, comforting bowl of soup…I have the perfect new recipe for you.

Adapted from: thedirtygyro.com

INGREDIENTS

6 cups veget

2 ribs celery, diced

Kosher salt and freshly-cracked black pepper

4 cloves garlic, minced

2 medium carrots, diced

1 large (about 1 pound) sweet potato, peeled and diced

1 small white onion, peeled and diced

able stock (or chicken stock)

1 bay leaf

1 1/2 tablespoon Old Bay seasoning

2 large handfuls of kale, roughly chopped with thick stems removed

3 tablespoons butter

1/4 cup all-purpose flour

8 ounces baby bella mushrooms, sliced

1 1/2 cups milk

1 cup uncooked wild rice*

INSTRUCTIONS

INSTANT POT (PRESSURE COOKER) METHOD:

Number one: 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.

Number two: 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.

Number three: 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.)

Number four: 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.

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

CROCK-POT (SLOW COOKER) METHOD:

Number one: 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.

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

Number three: 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.)

Number four: 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.

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

STOVETOP METHOD:

Number one: 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.

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

Number three: 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.

Number four: 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.)

Number five: 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.

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