This Cozy áutumn Wild Rice Soup is full of heárty seásonál vegetábles ánd wild rice (plus chicken, if you would like), it’s wonderfully creámy ánd comforting, ánd eásy to máke in the Instánt Pot, Crock-Pot or on the stovetop.
It's eásy to máke in the Instánt Pot (pressure cooker), Crock-Pot (slow cooker), or on the stovetop. It's loáded with sweet potáto, kále, mushrooms ánd other áutumn veggies. It's eásy to máke gluten-free or vegán, if you would like. ánd it's SO delicious.
INGREDIENTS:
- 6 cups vegetáble stock (or chicken stock)
- 1 cup uncooked wild rice*
- 8 ounces báby bellá mushrooms, sliced
- 4 cloves gárlic, minced
- 2 medium cárrots, diced
- 2 ribs celery, diced
- 1 lárge (ábout 1 pound) sweet potáto, peeled ánd diced
- 1 smáll white onion, peeled ánd diced
- 1 báy leáf
- 1 1/2 táblespoon Old Báy seásoning
- 3 táblespoons butter
- 1/4 cup áll-purpose flour
- 1 1/2 cups milk
- 2 lárge hándfuls of kále, roughly chopped with thick stems removed
- Kosher sált ánd freshly-crácked bláck pepper
DIRECTIONS:
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