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Wild Rice Soup
you will need: -100% Wild Rice
-Autumn Veggies: Sweet potato, carrots, celery, onion, baby bella mushrooms and garlic.
-The “Bays”: Old Bay seasoning plus bay leaf to season
-1 15oz can of coconut milk
-Kale, baby spinach or collard greens.
-Salt & Pepper
I have included detailed instructions below for how to make this wild rice soup recipe either in the Instant Pot (pressure cooker), Crock-Pot (slow cooker), or on the stovetop. But here are the basics. 😉 Cook the base of the soup: Whichever cooking method you choose, we will simmer the base soup ingredients (veggies, rice, broth, seasonings) until the rice is cooked and tender.
Make your cream sauce: Then during the last 10 minutes that the soup is cooking, prepare your cream sauce in a separate saucepan. Melt the butter, whisk in the flour, then stir in the milk and cook — stirring frequently so that the bottom does not burn — until thickened. The sauce should be very thick. (Or skip this whole step and add in a can of coconut milk instead, which is vegan and also incredibly delicious in this recipe.) Add in the cream sauce and kale: And stir to combine. Then taste and season with salt and pepper as needed. And…
Serve warm: Preferably with a nice hunk of crusty bread, or some oyster crackers, or whatever sounds good.
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