INSTANT POT WILD RICE MUSHROOM SOUP
Add all the ingredients except kale, to the inner pot. Add broth, and mix well.
Turn ON pressure cook (high) for 30 minutes. Followed by 10 minutes of natural pressure release.
In a saucepan, melt butter over medium-high heat. Add flour and sauté for a minute, or the raw smell of flour is gone.
Gradually whisk in milk. Simmer the mixture for 2-3 minutes, to slightly thicken.
Open the Instant Pot lid. Discard bay leaf, and sprigs of fresh herbs (if using).
Turn on sauté mode (normal). Add kale, roux mixture, and freshly grated nutmeg.
Simmer the soup for 3-5 minutes, or to the desired consistency, stirring occasionally. Turn OFF sauté.
Note: The soup will thicken as it cools down.
Enjoy wild rice mushroom soup with some salad and some crusty bread!
STOVETOP WILD RICE MUSHROOM SOUP
In a large, heavy-bottomed pot, add all the ingredients except kale. Add broth, and mix well.
Bring the soup to a boil, and cover with a lid. Reduce heat to low. Simmer the soup for 45-50 minutes, or the rice is tender.
In a saucepan, melt butter over medium-high heat. Add flour and sauté for a minute, or the raw smell of flour is gone.
Gradually whisk in milk. Simmer the mixture for 2-3 minutes, to slightly thicken.
Discard bay leaf, and sprigs of fresh herbs (if using).
Add kale, roux mixture, and freshly grated nutmeg.
Simmer the soup for 3-5 minutes, or to the desired consistency, stirring occasionally. Turn OFF the heat.
Note: The soup will thicken as it cools down.
Enjoy wild rice mushroom soup with some salad and some crusty bread!
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