Minnesota Wild Rice Soup w/ kale (pressure cooker version)

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 177.8
  • Total Fat: 7.2 g
  • Cholesterol: 7.1 mg
  • Sodium: 246.4 mg
  • Total Carbs: 20.5 g
  • Dietary Fiber: 2.7 g
  • Protein: 8.6 g

View full nutritional breakdown of Minnesota Wild Rice Soup w/ kale (pressure cooker version) calories by ingredient
Report Inappropriate Recipe

Submitted by:

Introduction

I altered this recipe from that of a Minnesotan friend of mine, using olive oil instead of butter, more wild rice, milk instead of cream, and adding kale. I altered this recipe from that of a Minnesotan friend of mine, using olive oil instead of butter, more wild rice, milk instead of cream, and adding kale.
Number of Servings: 8

Ingredients

    1 tablespoon olive oil
    1 cup wild rice
    1/2 cup slivered (or chopped) almonds
    1 cup diced onions
    1/2 cup diced celery
    1 cup diced carrots
    2 cups chopped kale
    4.5 cups homemade chicken stock
    1-2 tablespoons cornstarch
    2 cups 1% milk

Directions

Saute wild rice, almonds, onion, celery and carrots for 2-3 minutes. Add kale and soup stock and simmer over low heat for 1.25 hours. Thicken with cornstarch dissolved in 1/4 cup of milk. Stir in remaining milk. Add salt and pepper to taste.

Pressure Cooker: The above is the original recipe, but I used a pressure cooker. I sauteed the vegetables, rice and nuts in the pressure cooker, then added the stock and put on the lid. I cooked for 25 minutes with the rocker rocking gently. I sprinkled the cornstarch directly into the soup, stirring it in, then added the milk. The stock liquid decreased quite a bit for me, so I added 1 cup of water. Then I added salt and pepper to taste.

Serving Size: makes about 8 1-cup servings

Rate This Recipe