About this Recipe
This Cozy Wild Rice Soup is basically the most delicious, thick-and-creamy, delicious, hearty, sweet-and-savory soup in the world.
I love it n those days that you are craving a creamy, cozy, comforting bowl of soup.
I based this soup off a classic chicken and wild rice soup that my mom made me when I was a kid. However, in place of the chicken, I have built it with loads of seasonal veggies.
This Cozy Wild Rice Soup is wonderfully creamy and comforting.
- 18 cups vegetable stock (or chicken stock)
- 3 cup uncooked wild rice
- 24 ounces baby Bella mushrooms, sliced
- 12 cloves garlic, minced
- 6 medium carrots, diced
- 6 ribs celery, diced
- 3 large (about 3 pounds) sweet potato, peeled and diced
- 3 small white onion, peeled and diced
- 3 bay leaf
- 4 1/2 tablespoon Old Bay seasoning
- 9 tablespoons butter
- 3/4 cup all-purpose flour
- 4 1/2 cups milk
- 6 large handfuls of kale, roughly chopped with thick stems removed
- Kosher salt and freshly-cracked black pepper
Step 1
Combine vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf, and Old bay seasoning of your pressure cooker. Stir to combine.
Step 2
Cover and set the vent to “pressure”. Cook 0on high pressure for 25 minutes. Allow the pressure cooker to rest for an extra 10 minutes (use a natural release). Then being careful, turn the vent to “release” and allow the remaining pressure to escape (quick release). Remove the lid and discard the bay leaf.
Step 3
During the last 10 minutes of pressure cooking, your cream sauce on the stove. Use a medium saucepan to cook the butter over medium heat. Whisk in the flour until combined, and cook it for 1 minute. Add the milk gradually, and whisk until incorporated. Continue to cook and stir until the mixture has reached a simmer and has thickened. (note it should be very thick)
Step 4
Add the cream sauce and kale to the soup, stir gently. Taste and re-season with kosher salt and black pepper (or any Old Bay if you prefer).
Step 5
Serve warm, or you can move the soup to a sealed container and refrigerate for up to 4 days.
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