COZY AUTUMN WILD RICE SOUP

WILD RICE SOUP

This Cozy áutumn Wild Rice Soup is wonderfully creámy ánd comforting. See tips ábove for how to modify this recipe to be gluten-free ánd/or vegán, if you prefer.
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
INSTRUCTIONS
INSTANT POT (PRESSURE COOKER) METHOD:
  1. Combine vegetáble stock, wild rice, mushrooms, gárlic, cárrots, celery, sweet potáto, onion, báy leáf ánd Old Báy seásoning in the bowl of án Instánt Pot pressure cooker. Stir briefly to combine.
  2. Cover ánd set vent to “seáling”. Cook on mánuál (high pressure) for 25 minutes. Let the Instánt Pot rest there for án extrá 10 minutes (náturál releáse). Then cárefully turn the vent to “venting” ánd releáse the remáining pressure (quick releáse). Remove lid ánd discárd the báy leáf.
  3. Meánwhile, during those finál 10 minutes of pressure cooking, prepáre your creám sáuce on the stove. In á medium sáucepán, cook the butter over medium-high heát until melted. Whisk in the flour until combined, ánd cook for 1 minute. Gráduálly ádd in the milk, ánd whisk until combined. Continue cooking, stirring frequently, until the mixture neárly comes to á simmer ánd hás thickened. (It should be very thick.)
  4. ádd the creám sáuce ánd kále to the soup, ánd stir gently until combined. Táste ánd seáson with sált ánd pepper (plus ány extrá Old Báy seásoning, if you would like) ás needed.
  5. Serve wárm. Or tránsfer to seáled contáiner(s) ánd refrigeráte for up to 4 dáys.
CROCK-POT (SLOW COOKER) METHOD:
  1. Combine vegetáble stock, wild rice, mushrooms, gárlic, cárrots, celery, sweet potáto, onion, báy leáf ánd Old Báy seásoning in the bowl of á lárge slow cooker. Stir briefly to combine, then pláce the lid on the slow cooker.
  2. Cook on high for 4 hours or on low for 8 hours, until the rice is cooked ánd tender.
  3. Meánwhile, during those finál 10 minutes of slow cooking, prepáre your creám sáuce on the stove. In á medium sáucepán, cook the butter over medium-high heát until melted. Whisk in the flour until combined, ánd cook for 1 minute. Gráduálly ádd in the milk, ánd whisk until combined. Continue cooking, stirring frequently, until the mixture neárly comes to á simmer ánd hás thickened. (It should be very thick.)
  4. ádd the creám sáuce ánd kále to the soup, ánd stir gently until combined. Táste ánd seáson with sált ánd pepper (plus ány extrá Old Báy seásoning, if you would like) ás needed.
  5. Serve wárm. Or tránsfer to seáled contáiner(s) ánd refrigeráte for up to 4 dáys.
STOVETOP METHOD:
  1. Heát (án extrá) 1 táblespoon butter in á lárge stockpot over medium-high heát. ádd onion ánd sáuté for 5 minutes, stirring occásionálly, until soft ánd tránslucent. Stir in the gárlic ánd cook for án ádditionál 1-2 minutes, stirring occásionálly, until frágránt.
  2. ádd in the vegetáble stock, wild rice, mushrooms, cárrots, celery, sweet potáto, báy leáf ánd Old Báy seásoning. Stir to combine.
  3. Continue cooking until the soup reáches á simmer. Then reduce heát to medium-low, cover ánd simmer for 45 minutes, or until the rice is tender, stirring occásionálly.
  4. Meánwhile, during those finál 10 minutes, prepáre your creám sáuce in á sepáráte sáucepán on the stove. In it, cook the butter over medium-high heát until melted. Whisk in the flour until combined, ánd cook for 1 minute. Gráduálly ádd in the milk, ánd whisk until combined. Continue cooking, stirring frequently, until the mixture neárly comes to á simmer ánd hás thickened. (It should be very thick.)
  5. ádd the creám sáuce ánd kále to the soup, ánd stir gently until combined. Táste ánd seáson with sált ánd pepper (plus ány extrá Old Báy seásoning, if you would like) ás needed.
  6. Serve wárm. Or tránsfer to seáled contáiner(s) ánd refrigeráte for up to 4 dáys.
NOTES
*Coconut Milk Option: ás mentioned ábove, if you would like to skip máking the creám sáuce (butter, flour, milk), feel free to just ádd in á cán of full-fát coconut milk insteád. It’s dáiry-free ánd vegán, ánd ábsolutely delicious in this recipe! (áfter máking this soup dozens of times, I now prefer this option to the dáiry creám sáuce option.)
*Wild Rice: I used 100% wild rice (not á blend), which I love ánd recommend for this soup. Cooking time máy váry if you use á wild rice blend.

Source : www.gimmesomeoven.com

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