As winter approaches, many of us start
thinking about cooking dishes that are a little warmer and heartier than
those we would eat in the summertime, and this pressure cooker wild
rice soup recipe satisfies those needs perfectly!
Ingredients for soup:
Carrot - 5
Celery - 5 (chopped)
Onion - 1/2 (chopped)
Garlic - 3 (minced)
Wild rice - 1 cup
Vegetable broth - 4 cups
Salt - 1 tsp.
Thyme - 1/2 tsp.
Butter - 6 tbsp.
Flour - 1/2 cup
Milk - 1 1/2 (2% is best)
Button mushrooms - 8 oz. (sliced)
Method of preparing the soup:
Put all of the ingredients apart from the butter, flour, and milk
into the pressure cooker.
Set it to manual and high pressure and leave
to cook for 45 minutes.
Release built-up steam using the pressure
cooker’s valve.
When the soup is ready, melt the butter in a saucepan.
Whisk the
flour into the saucepan and cook for a couple of minutes in order to
remove the floury taste.
Mix the creamy sauce into the soup in the
pressure cooker and serve.
Chef's Tip:
It is important to use actual wild rice, as it is harder than white rice
and can stand the pressure cooker.