Instant Pot Wild Rice Mushroom Soup

InstantPot

Servings: Yield: 4 servings Source:

Ingredients

SOUP BASE

3 medium carrots, chopped

2 stalks celery, chopped

1 onion, chopped

3 cloves garlic, minced

1 cup uncooked wild rice

4 ounces fresh mushrooms, sliced

3 cups vegetable broth

1 tsp salt

1 tsp Italian Herb Mix

1 bunch tuscan kale or spinach

MAKING THE ROUX

6 tbsp butter / olive oil

1/2 cup all purpose flour

1.5 cup milk / plant based milk

MAKING GLUTEN-FREE ROUX

1.5 tbsp gluten-free corn starch

1 cup cold milk

Directions

Make the soup base - Throw in all the ingredients of the soup, veggies, rice, broth, seasonings. Cover the lid, seal the vent. Pressure cook on high heat for 45 minutes followed by a quick release of the pressure manually.

Make the roux - During the last 5 minutes of the soup being pressure cooked, on a stove top, melt the butter and whisk in the flour with milk to make the creamy sauce. Refer to notes for gluten-free roux

Add the sauce and greens - Once the soup base and roux are ready, pour in the roux to the base and throw in the greens, like spinach or kale. Give it a nice stir and the soup is ready to be served.

Garnish - Feel free to garnish it with some pepper flakes, cheese or artisan bread on the side.

Notes

HOW TO MAKE THIS WILD RICE SOUP RECIPE GLUTEN-FREE

You can use any gluten-free flour to make your roux however I like to use gluten-free cornstarch. Simply whisk 1.5 cups of cornstarch in cold milk and heat it on stove top until it starts simmering and then whisk it generously until it thickens.