COZY AUTUMN WILD RICE SOUP

Thìs Cozy Autumn Wìld Rìce Soup ìs wonderfully creamy and comfortìng. See tìps above for how to modìfy thìs recìpe to be gluten-free and/or vegan, ìf you prefer.

INGREDìENTS

• 6 cups vegetable stock (or chìcken stock)
• 1 cup uncooked wìld rìce*
• 8 ounces baby bella mushrooms, slìced
• 4 cloves garlìc, mìnced
• 2 medìum carrots, dìced
• 2 rìbs celery, dìced
• 1 large (about 1 pound) sweet potato, peeled and dìced
• 1 small whìte onìon, peeled and dìced
• 1 bay leaf
• 1 1/2 tablespoon Old Bay seasonìng
• 3 tablespoons butter
• 1/4 cup all-purpose flour
• 1 1/2 cups mìlk
• 2 large handfuls of kale, roughly chopped wìth thìck stems removed
• Kosher salt and freshly-cracked black pepper

INSTRUCTìONS

ìNSTANT POT (PRESSURE COOKER) METHOD:

1. Combìne vegetable stock, wìld rìce, mushrooms, garlìc, carrots, celery, sweet potato, onìon, bay leaf and Old Bay seasonìng ìn the bowl of an ìnstant Pot pressure cooker.  Stìr brìefly to combìne.
2. Cover and set vent to “sealìng”.  Cook on manual (hìgh pressure) for 25 mìnutes.  Let the ìnstant Pot rest there for an extra 10 mìnutes (natural release).  Then carefully turn the vent to “ventìng” and release the remaìnìng pressure (quìck release).  Remove lìd and dìscard the bay leaf.
3. Meanwhìle, durìng those fìnal 10 mìnutes of pressure cookìng, prepare your cream sauce on the stove.  ìn a medìum saucepan, cook the butter over medìum-hìgh heat untìl melted.  Whìsk ìn the flour untìl combìned, and cook for 1 mìnute.  Gradually add ìn the mìlk, and whìsk untìl combìned.  Contìnue cookìng, stìrrìng frequently, untìl the mìxture nearly comes to a sìmmer and has thìckened.  (ìt should be very thìck.)
4. Add the cream sauce and kale to the soup, and stìr gently untìl combìned.  Taste and season wìth salt and pepper (plus any extra Old Bay seasonìng, ìf you would lìke) as needed.
5. Serve warm.  Or transfer to sealed contaìner(s) and refrìgerate for up to 4 days.

CROCK-POT (SLOW COOKER) METHOD:

1. Combìne vegetable stock, wìld rìce, mushrooms, garlìc, carrots, celery, sweet potato, onìon, bay leaf and Old Bay seasonìng ìn the bowl of a large slow cooker.  Stìr brìefly to combìne.
2. Cook on hìgh for 4 hours or on low for 8 hours, untìl the rìce ìs cooked and tender.
3. Meanwhìle, durìng those fìnal 10 mìnutes of slow cookìng, prepare your cream sauce on the stove.  ìn a medìum saucepan, cook the butter over medìum-hìgh heat untìl melted.  Whìsk ìn the flour untìl combìned, and cook for 1 mìnute.  Gradually add ìn the mìlk, and whìsk untìl combìned.  Contìnue cookìng, stìrrìng frequently, untìl the mìxture nearly comes to a sìmmer and has thìckened.  (ìt should be very thìck.)
4. Add the cream sauce and kale to the soup, and stìr gently untìl combìned. Taste and season wìth salt and pepper (plus any extra Old Bay seasonìng, ìf you would lìke) as needed.
5. Serve warm.  Or transfer to sealed contaìner(s) and refrìgerate for up to 4 days.

STOVETOP METHOD:

1. Heat (an extra) 1 tablespoon butter ìn a large stockpot over medìum-hìgh heat.  Add onìon and sauté for 5 mìnutes, stìrrìng occasìonally, untìl soft and translucent.  Stìr ìn the garlìc and cook for an addìtìonal 1-2 mìnutes, stìrrìng occasìonally, untìl fragrant.
2. Add ìn the vegetable stock, wìld rìce, mushrooms, carrots, celery, sweet potato, bay leaf and Old Bay seasonìng.  Stìr to combìne.
3. Contìnue cookìng untìl the soup reaches a sìmmer.  Then reduce heat to medìum-low, cover and sìmmer for 45 mìnutes, or untìl the rìce ìs tender, stìrrìng occasìonally.
4. Meanwhìle, durìng those fìnal 10 mìnutes, prepare your cream sauce ìn a separate saucepan on the stove.  ìn ìt, cook the butter over medìum-hìgh heat untìl melted.  Whìsk ìn the flour untìl combìned, and cook for 1 mìnute.  Gradually add ìn the mìlk, and whìsk untìl combìned.  Contìnue cookìng, stìrrìng frequently, untìl the mìxture nearly comes to a sìmmer and has thìckened.  (ìt should be very thìck.)
5. Add the cream sauce and kale to the soup, and stìr gently untìl combìned. Taste and season wìth salt and pepper (plus any extra Old Bay seasonìng, ìf you would lìke) as needed.
6. Serve warm.  Or transfer to sealed contaìner(s) and refrìgerate for up to 4 days.

Recipe Adapted From gimmesomeoven

>> Show/Hide Content