Ingredients: |
Ingredients: 6 cups vegetable stock (or chicken stock if you prefer)
1 cup uncooked wild rice
8 oz 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 onion, peeled and diced
1 bay leaf
1 1/2 TBSP Old Bay seasoning
1 (14 oz) can unsweetened coconut milk
2 large handfuls of kale, roughly chopped with thick stems removed
Fine sea salt and freshly-cracked black pepper
cooked shredded chicken if you'd like to add meat
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Directions: |
Directions:INSTANT POT METHOD:
Combine vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf, cooked chicken (if you prefer) and Old Bay seasoning. Stir briefly to combine.
Cover and cook on manual (high pressure) for 25 minutes. Let the Instant Pot rest and naturally release the pressure for 10 minutes. Then carefully open the vent and quick release the remaining pressure. Remove lid and discard bay leaf.
Add the coconut milk and kale to the stoup and stir gently until combined. Taste and season with salt and pepper plus additional Old Bay seasoning as needed.
STOVETOP METHOD:
Heat an extra TBSP of butter or olive oil in a large stockpot over medium-high heat. Add onion and saute' 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.
Add in the vegetable stock, wild rice, mushrooms, carrots, celery, sweet potato, bay leaf and Old Bay seasoning. Stir to combine.
Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low, cover and simmer for 30--40 minutes until the rice is tender, stirring occasionally.
Add the coconut milk and kale to the soup and stir until gently combined. Add cooked chicken at this point if you like a meaty soup. Season with salt, pepper or additional Old Bay seasoning as needed. |
This recipe for Cozy Wild Rice Soup is from