Autumn Wild Rice Soup (Print Version)
# Ingredients:
01 -
6 cups vegetable or chicken stock.
02 -
1 cup uncooked wild rice.
03 -
8 ounces baby bella mushrooms, sliced.
04 -
4 cloves garlic, minced.
05 -
2 medium carrots, diced.
06 -
2 ribs celery, diced.
07 -
1 large sweet potato (about 1 pound), peeled and diced.
08 -
1 small white onion, diced.
09 -
1 bay leaf.
10 -
1 1/2 tablespoons Old Bay seasoning.
11 -
1 can (14 ounces) unsweetened coconut milk.
12 -
2 large handfuls kale, stems removed and chopped.
13 -
Salt and black pepper to taste.
# Instructions:
01 -
Combine stock, rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf and seasoning. Pressure cook on high for 25 minutes. Natural release for 10 minutes, then quick release. Remove bay leaf. Stir in coconut milk and kale. Season to taste and serve.
02 -
Heat butter or oil in large pot. Sauté onion 5 minutes until soft. Add garlic, cook 1-2 minutes. Add stock, rice, mushrooms, carrots, celery, sweet potato, bay leaf and seasoning. Bring to simmer. Cover and cook 30-40 minutes until rice is tender. Stir in coconut milk and kale. Season to taste and serve.
# Notes:
01 -
A warming fall soup that works well with either cooking method. The coconut milk adds richness while keeping it dairy-free.