Creamy WIld Rice and Mushroom Soup
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 54.3
- Total Fat: 1.4 g
- Cholesterol: 3.3 mg
- Sodium: 268.4 mg
- Total Carbs: 8.2 g
- Dietary Fiber: 1.1 g
- Protein: 2.8 g
View full nutritional breakdown of Creamy WIld Rice and Mushroom Soup calories by ingredient
Introduction
A delicious meal in a bowl soup. Using an InstaPot makes it a super easy one pot dish. A delicious meal in a bowl soup. Using an InstaPot makes it a super easy one pot dish.Number of Servings: 24
Ingredients
-
1.5 cup, chopped Onions, raw
3 tsp Garlic
1.5 cup, diced Celery, raw
1.5 cup, chopped Carrots, raw
2 1tsp Canola Oil
2 cup, pieces or slices Mushrooms, fresh
1.5 tsp Salt
2 tsp Pepper, black
3 tsp Thyme, fresh
2 Bay Leaf
1 cup Wild Rice, rinsed
4 cup Water
3 tsp Better Than Boullion Chicken
.5 cup Flour, whole grain
4 cup Milk, 2%,
Tips
If not using an InstaPot, simmer the wild rice in the broth, according to package directions. and add to the vegetables after they have been sauted.
Directions
1. In a 6 quart InstaPot, set the Saute function for 20 minutes.
2. Add oil, garlic, onion, celery, carrots spices and hebs. Saute, stirring often until onion is translucent and the vegetables are soft, (about 10 minutes) Add mushrooms and saute until lightly browned. (about 5 minutes). Add wild rice and mix to coat grains.
3. Add water and bouillion (or broth/stock). Engage Pressure Cook function for 50 minutes. Allow the pressure to drop naturally.
4. Add flour to the pot and mix well.
5. Engage Saute function for 25 minutes. Cook the flour for approximately 5 minutes or until the rawness is gone. Add milk and stir often to ensure the soup doesn't stick.
6. Remove Bay leaves and adjust seasonings to taste.
Enjoy
Serving Size: 24 - 1 cup servings
2. Add oil, garlic, onion, celery, carrots spices and hebs. Saute, stirring often until onion is translucent and the vegetables are soft, (about 10 minutes) Add mushrooms and saute until lightly browned. (about 5 minutes). Add wild rice and mix to coat grains.
3. Add water and bouillion (or broth/stock). Engage Pressure Cook function for 50 minutes. Allow the pressure to drop naturally.
4. Add flour to the pot and mix well.
5. Engage Saute function for 25 minutes. Cook the flour for approximately 5 minutes or until the rawness is gone. Add milk and stir often to ensure the soup doesn't stick.
6. Remove Bay leaves and adjust seasonings to taste.
Enjoy
Serving Size: 24 - 1 cup servings
