COZY AUTUMN WILD RICE SOUP
Minggu, 08 September 2019
DESCRIPTION
This Cozy Autumn Wild Rice Soup is
wonderfully creamy and comforting. See tips above for how to modify this
recipe to be gluten-free and/or vegan, if you prefer.
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
I
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.
2. Cook on high for 4 hours or on low for 8 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.
NOTES
*As mentioned above, if you would like to skip making the cream
sauce (butter, flour, milk), feel free to just add in a can of full-fat coconut
milk instead. It’s dairy-free and vegan, and absolutely delicious in this
recipe!
*I
used 100% wild rice (not a blend), which I love and recommend for this
soup. Cooking time may vary if you use a wild rice blend.
*Recipe edited from the original to make the milk/butter roux
slightly less thick, per reader requests. Enjoy!
source :https://www.gimmesomeoven.com/cozy-autumn-wild-rice-soup/?crlt.pid=camp.TGj7pkAqSglX