Cozy Autumn Wild Rice Soup Recipe

Cozy Autumn Wild Rice Soup Recipe
Cozy Autumn Wild Rice Soup Recipe

This Cozy Autumn Rice Soup is full of seasonal vegetables and wild rice (plus chicken, if you want), this soup is very soft and soothing, and is easy to make in Instant Pot, crock pot or on the stove.
For days when you crave a bowl of soup that is comfortable, soft, and soothing ... I have a new recipe that is perfect for you.
It was a riff on a classic chicken and my childhood wild rice soup. But instead of chicken (which you still want to add if you like), I have filled this soup with lots of seasonal vegetables. And add some more savory spices. And lighten it up a bit using milk instead of thick cream. And the result?

Total Time: 1 Hour
Prep Time: 15 Mins
Cook Time: 45 Mins

This Cozy Autumn Rice Soup is incredibly soft and soothing. See the tips above to turn this recipe into gluten-free and / or vegan, if you want.

Cozy Autumn Wild Rice Soup Recipe
Ingredients
  • 1 1/2 cups milk
  • 6 cups of vegetable broth (or chicken broth)
  • 1 cup raw wild rice *
  • 2 medium carrots, diced
  • 2 celery ribs, diced
  • 1 small garlic, peeled and diced
  • 8 ounces of baby bella mushrooms, sliced
  • 1 bay leaf
  • 1 1/2 tablespoons of old bay seasoning
  • 3 tablespoons of butter
  • 1 large sweet potato (about 1 pound), peeled and diced
  • 4 cloves of garlic, chopped
  • 1/4 cup all-purpose flour
  • 2 large hand-held spinach, roughly chopped with a removable thick rod
  • Halal salt and freshly ground black pepper

Instructions
Crock-Pot (Slow Cooker) Method
  1. Combine vegetable broth, wild rice, mushrooms, garlic, carrots, celery, sweet potatoes, onions, bay leaves and old bay seasonings in a bowl from a large slow cooker. Stir briefly to combine, then place the lid on the slow cooker.
  2. Cook high for 4 hours or low for 8 hours, until the rice is cooked and tender.
  3. Meanwhile, during the last 10 minutes of slow cooking, prepare your cream sauce on the stove. In a medium saucepan, cook the butter over medium-high heat until it melts. Beat the flour until well blended, and cook for 1 minute. Add milk gradually, and stir until smooth. Continue cooking, stirring frequently, until the mixture is almost boiling and thickened. (it must be very thick.)
  4. Add the cream sauce and water spinach to the soup, and stir gently until they are mixed. Taste and season with salt and pepper (plus other old bay seasonings, if you want) as needed.
  5. Serve warm. Or transfer to a closed container and chill for up to 4 days.
Instant Pot (Pressure Cooker) Method
  1. Combine vegetable broth, wild rice, mushrooms, garlic, carrots, celery, sweet potatoes, onions, bay leaves and old bay seasonings in an instant rice cooking bowl. Stir briefly to join.
  2. Cover and adjust the vent to "sealing". Cook manually (high pressure) for 25 minutes. Let the instant pot rest there for an additional 10 minutes (natural release). Then carefully turn the vent into the "vent" and release the remaining pressure (quick release). Open the lid and discard the bay leaf.
  3. Meanwhile, during the last 10 minutes of cooking pressure, prepare your cream sauce on the stove. In a medium saucepan, cook the butter over medium-high heat until it melts. Beat the flour until well blended, and cook for 1 minute. Add milk gradually, and stir until smooth. Continue cooking, stirring frequently, until the mixture is almost boiling and thickened. (it must be very thick.)
  4. Add the cream sauce and water spinach to the soup, and stir gently until they are mixed. Taste and season with salt and pepper (plus other old bay seasonings, if you want) as needed.
  5. Serve warm. Or transfer to a closed container and chill for up to 4 days.
Stovetop Method
  1. Heat (additional) 1 tablespoon of butter in a large saucepan over medium-high heat. Add the onions and saute for 5 minutes, stirring occasionally, until soft and clear. Stir the garlic and cook for an additional 1-2 minutes, stirring occasionally, until fragrant.
  2. Add vegetable broth, wild rice, mushrooms, carrots, celery, sweet potatoes, bay leaves and old bay seasonings. Toss to join.
  3. Continue cooking until the soup reaches a simmer. Then reduce the heat to medium-low, cover and simmer for 45 minutes, or until the rice is tender, stirring occasionally.
  4. Meanwhile, for the last 10 minutes, prepare your cream sauce in a separate pan on the stove. In it, cook the butter over medium-high heat until it melts. Beat the flour until well blended, and cook for 1 minute. Add milk gradually, and stir until smooth. Continue cooking, stirring frequently, until the mixture is almost boiling and thickened. (it must be very thick.)
  5. Add the cream sauce and water spinach to the soup, and stir gently until they are mixed. Taste and season with salt and pepper (plus other old bay seasonings, if you want) as needed.
  6. Serve warm. Or transfer to a closed container and chill for up to 4 days.
Read Also
Vegan Butternut Squash Stuffed Shells Recipe
Lentil Sweet Potato Shepherd’s Pie (Thanksgiving)
Delicata Squash Bake With Tahini Sauce Recipe (Thanksgiving)

0 komentar

Post a Comment