Wild Rice and Mushroom Soup

Wild Rice and Mushroom Soup

Ingredients:

• 7 tbsp olive oil, divided
• 14 oz mushrooms, sliced (approximately 6 cups sliced)
• 2 tbsp balsamic vinegar
• 1 brown onion, diced
• 4 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried oregano
• ½ tsp dried rosemary, chopped
• ¼ tsp powdered sage
• ½ cup white wine (or use broth)
• ⅓ cup all-purpose flour
• 5 cups soup stock/broth
• 1 ½ cups unsweetened milk (soy or oat recommended)
• 2 celery stalks, sliced
• 2 carrots, diced or cut into half-moons
• 1 cup wild rice blend
• 7 oz frozen chopped kale (or fresh deveined, chopped kale)
• Salt and pepper to taste

Instructions:

1. Stove-Top Method: A. In a heavy-bottomed pot or Dutch oven, heat 2 tablespoons of oil over medium-high heat. Add the mushrooms and cook for 8-9 minutes until caramelized. Add balsamic vinegar and cook until glazed. Set the mushrooms aside. B. Reduce the heat to medium, add the remaining 5 tablespoons of oil. Add onions and cook until softened, about 2-3 minutes. Add garlic, thyme, oregano, rosemary, and sage, cooking for 30 seconds. Deglaze with white wine (or broth), cooking until most of the moisture is cooked off. C. Sprinkle in the flour, stirring for 2 minutes. Pour in 2 cups of broth, whisking constantly until it thickens. Add the rest of the broth, dairy-free milk, celery, carrots, and rice. Bring to a simmer, cover, and cook as directed on the rice package.
2. D. At the end of cooking, add the kale and stir in the mushrooms. Season with salt and pepper. Serve.
3. Instant Pot Method:a. Set a 6-quart (or larger) Instant Pot to Sauté, and add 2 tablespoons of oil. Cook the mushrooms for 8-9 minutes, until caramelized. Add balsamic vinegar and cook until glazed. Set the mushrooms aside.b. Add the remaining 5 tablespoons of oil. When shimmering, add the onions. Cook until softened, 2-3 minutes. Add garlic, thyme, oregano, rosemary, and sage, cooking for 30 seconds. Deglaze with white wine (or broth), cooking until most of the moisture is cooked off.c. Sprinkle in the flour, stirring for 2 minutes. Pour in 2 cups of broth, whisking constantly until it thickens. Add the rest of the broth, dairy-free milk, celery, carrots, and rice.d. Lock the lid of the Instant Pot and cook on High Pressure for 20 minutes. Allow a natural pressure release for 5 minutes, then manually vent the remaining steam.e. Set to Sauté, add the kale and stir in the mushrooms. Season with salt and pepper. Serve.
4. Nutrition Information (per serving):
5. Calories: 374
6. Carbohydrates: 42g
7. Protein: 10g
8. Fat: 18g
9. Saturated Fat: 2g
10. Sodium: 845mg
11. Potassium: 678mg
12. Fiber: 5g
13. Sugar: 7g
14. Vitamin A: 7244IU
15. Vitamin C: 43mg
16. Calcium: 153mg
17. Iron: 2mg
18. Enjoy your hearty Wild Rice and Mushroom Soup!