Step 1

Saute the onions and garlic until translucent (Oil-Free Tip: Use a small amount of vegetable broth or water to avoid sticking)

Step 2

Then add the mushrooms until browned

Step 3

Next, add all the remaining ingredients, and bring to a boil.

Step 4

Cover and reduce heat and simmer for 40 minutes.

Step 5

Combine the plant milk, flour, and nutritional yeast and blend in a high-speed blender until smooth. Set aside.

Step 6

Once the rice is cooked through, remove the cover and stir in the roux.

Step 7

The soup will thicken.

Step 8

Add salt and pepper to taste.

Step 9

Garnish with parsley (optional)

Step 10

Combine the vegetable broth, wild rice, mushrooms, garlic, carrots, celery, and onion in the Instant Pot bowl.

Step 11

Stir briefly to combine.

Step 12

Cover and cook on manual (high pressure) for 25 minutes.

Step 13

Let the Instant Pot rest and naturally release the pressure for approximately 10 minutes.

Step 14

Then carefully open the vent and quickly release the remaining pressure.

Step 15

Combine the plant milk, flour, and nutritional yeast and blend in a high-speed blender until smooth. Set aside.

Step 16

Add the plant milk combined with the flour and nutritional yeast. Season with Unami and poultry seasoning. to combine.

Step 17

Taste and add salt and pepper to taste.

Step 18

Put vegetable broth, wild rice, mushrooms, garlic, carrots, celery, onion, Unami, and poultry seasoning in the base of a crockpot.

Step 19

Stir briefly to combine, then place the lid on the slow cooker.

Step 20

Cook on high for 2 hours until the wild rice is tender.

Step 21

Blend the plant milk, nutritional yeast, and flour together. Stir the mixture into the soup. Add salt and pepper to taste.