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Export 15 ingredients for grocery delivery
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!
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