This Cozy Autumn Wild Rice Soup is wonderfully creamy and comforting. See tips above for how to modify this recipe to be gluten-free and/or vegan, if you prefer. ^^ CLICK TO SEE FULL RECIPES ^^ | Vegan | Vegan Recipes | Vegan Dinner | Vegan Breakfast | Vegan Meal prep | Vegan Meals | Vegan Ideas | Vegan Recipes Easy | Vegan Recipes Dinner | Vegan Recipes Healthy | Vegan Recipes Videos | Vegan Recipes Breakfast
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Yield: 8 Servings
Ingredients: 2 medium carrots, diced 8 ounces baby bella mushrooms, sliced 1 cup uncooked wild rice* 4 cloves garlic, minced 6 cups vegetable stock (or chicken stock) ^^ CLICK TO READ FULL INGREDIENTS ^^
Instructions:
First step is Combine vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf and Old Bay seasoning in the bowl of an Instant Pot pressure cooker. Stir briefly to combine.
And then, Cover and set vent to “sealing”. Cook on manual (high pressure) for 25 minutes. Let the Instant Pot rest there for an extra 10 minutes (natural release). Then carefully turn the vent to “venting” and release the remaining pressure (quick release). Remove lid and discard the bay leaf.
And then, visit for full instruction : https://www.gimmesomeoven.com/cozy-autumn-wild-rice-soup/?crlt.pid=camp.TGj7pkAqSglX
