Wild Rice Soup Recipe
Ingredients
Soup Base
3 medium carrots, chopped
2 stalks celery, chopped
1 onion, chopped
3 cloves garlic, minced
1 cup uncooked wild rice
4 ounces fresh mushrooms, sliced
3 cups vegetable broth
1 tsp salt
1 tsp Italian Herb Mix
A handful of greens like spinach or kale
Making the Roux
6 tbsp butter / olive oil
1/4 cup all purpose flour
1 cup milk / plant based milk
Making Gluten-Free Roux
1.5 tbsp gluten-free corn starch
1 cup cold milk
8 Crunchy artisan bread slices
Instructions
Step 1: Make the soup base – Throw in all the ingredients of the soup, veggies, rice, broth, seasonings.
Cover the lid, seal the vent. Pressure cook on high heat for 45 minutes followed by a quick release of
the pressure manually.
Step 2: Make the roux – During the last 5 minutes of the soup being pressure cooked, on a stove top,
melt the butter. Add the flour . Gradually add the milk and continuously whisk vigorously for about a
minute to make the creamy sauce.
Step 3: Add the sauce and greens – Once the soup base and roux are ready, pour in the roux to the base
and throw in the greens, like spinach or kale. Give it a nice stir. Garnish
Step 4 : Garnish – Feel free to garnish it with some pepper flakes, cheese or artisan bread on the side.
Slow cooker Instructions
Step 1 : Add everything in the pot . Cover and cook on LOW for 4-6 hours.
Step 2 : Last 30 mins make the roux on in a saucepan add it to the crockpot .Mix well .
Step 3 : Cover and cook for the remaining time. When done enjoy the soup!
