Step 1

Add all the ingredients except kale, to the inner pot. Add broth, and mix well.

Step 2

Turn ON pressure cook (high) for 30 minutes. Followed by 10 minutes of natural pressure release.

Step 3

In a saucepan, melt butter over medium-high heat. Add flour and sauté for a minute, or the raw smell of flour is gone.

Step 4

Gradually whisk in milk. Simmer the mixture for 2-3 minutes, to slightly thicken.

Step 5

Open the Instant Pot lid. Discard bay leaf, and sprigs of fresh herbs (if using).

Step 6

Turn on sauté mode (normal). Add kale, roux mixture, and freshly grated nutmeg.

Step 7

Simmer the soup for 3-5 minutes, or to the desired consistency, stirring occasionally. Turn OFF sauté.Note: The soup will thicken as it cools down.

Step 8

Enjoy wild rice mushroom soup with some salad and some crusty bread!

Step 9

In a large, heavy-bottomed pot, add all the ingredients except kale. Add broth, and mix well.

Step 10

Bring the soup to a boil, and cover with a lid. Reduce heat to low. Simmer the soup for 45-50 minutes, or the rice is tender.

Step 11

In a saucepan, melt butter over medium-high heat. Add flour and sauté for a minute, or the raw smell of flour is gone.

Step 12

Gradually whisk in milk. Simmer the mixture for 2-3 minutes, to slightly thicken.

Step 13

Discard bay leaf, and sprigs of fresh herbs (if using).

Step 14

Add kale, roux mixture, and freshly grated nutmeg.

Step 15

Simmer the soup for 3-5 minutes, or to the desired consistency, stirring occasionally. Turn OFF the heat.Note: The soup will thicken as it cools down.

Step 16

Enjoy wild rice mushroom soup with some salad and some crusty bread!