Ingredients
6 servingsFor The Soup Base In The Instant Pot
Make A Creamy Base On The Stovetop
Optional For Finishing / Flavor
Steps
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Nutrition Facts
Per serving. If servings isn't set, the recipe counts as 4.
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Calories 474kcal 23%
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Fat 30g 46%
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Saturated Fat 17g 85%
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Carbohydrates 39g 13%
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Fiber 6g 24%
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Sugar 7g 14%
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Protein 13g 26%
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Cholesterol 66mg 22%
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Sodium 1,099mg 45%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
A note about wild rice: Please useactual wild rice (affiliate link)! I know it’s on the expensive side, and hard to find, and I’m normally all about the substitutions, but in this case, it is not the same. Don’t use brown rice, don’t use white rice, and don’t use a “wild rice blend”, which is usually just white or brown rice with a few flecks of wild rice in there. Use straight WILD RICE.
Crockpot version: Check out this recipe.
Stovetop version: Saute carrots, celery, onion, garlic, and mushrooms with oil. Add wild rice, broth, and salt. Simmer until wild rice is cooked (1-2 hours). Make the roux and mix it in (or add heavy cream). Thin the soup to desired consistency with broth.
Crockpot version: Check out this recipe.
Stovetop version: Saute carrots, celery, onion, garlic, and mushrooms with oil. Add wild rice, broth, and salt. Simmer until wild rice is cooked (1-2 hours). Make the roux and mix it in (or add heavy cream). Thin the soup to desired consistency with broth.
Imported & edited by @havartiparty
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