Mushroom Wild Rice Soup

Mushroom Wild Rice Soup

A creamy, comforting wild rice soup made in the Instant Pot or on the stovetop, finished with a coconut-milk roux for richness.

Ingredients

• ¼ cup uncooked wild rice
• 1½ cups mushrooms, sliced (Baby Bella or your choice)
• 1½ cups vegetable stock (Instant Pot method)
• ¼ cup chopped onion
• ¼ cup chopped celery
• ½ tsp minced garlic
• ½ tsp poultry seasoning
• ½ tsp black pepper
• Salt to taste

Roux and finish

• 1 tbsp olive oil
• 1 tbsp all-purpose flour
• 1 cup coconut milk (carton or canned)

Yields about 2 servings.