COZY AUTUMN WILD RICE SOUP

Th�s Cozy Autumn W�ld R�ce Soup �s wonderfully creamy and comfort�ng.  See t�ps above for how to mod�fy th�s rec�pe to be gluten-free and/or vegan, �f you prefer.

INGRED�ENTS

• 6 cups vegetable stock (or ch�cken stock)
• 1 cup uncooked w�ld r�ce*
• 8 ounces baby bella mushrooms, sl�ced
• 4 cloves garl�c, m�nced
• 2 med�um carrots, d�ced
• 2 r�bs celery, d�ced
• 1 large (about 1 pound) sweet potato, peeled and d�ced
• 1 small wh�te on�on, peeled and d�ced
• 1 bay leaf
• 1 1/2 tablespoon Old Bay season�ng
• 3 tablespoons butter
• 1/4 cup all-purpose flour
• 1 1/2 cups m�lk
• 2 large handfuls of kale, roughly chopped w�th th�ck stems removed
• Kosher salt and freshly-cracked black pepper

INSTRUCT�ONS

�NSTANT POT (PRESSURE COOKER) METHOD:

1. Comb�ne vegetable stock, w�ld r�ce, mushrooms, garl�c, carrots, celery, sweet potato, on�on, bay leaf and Old Bay season�ng �n the bowl of an �nstant Pot pressure cooker.  St�r br�efly to comb�ne.
2. Cover and set vent to �seal�ng�.  Cook on manual (h�gh pressure) for 25 m�nutes.  Let the �nstant Pot rest there for an extra 10 m�nutes (natural release).  Then carefully turn the vent to �vent�ng� and release the rema�n�ng pressure (qu�ck release).  Remove l�d and d�scard the bay leaf.
3. Meanwh�le, dur�ng those f�nal 10 m�nutes of pressure cook�ng, prepare your cream sauce on the stove.  �n a med�um saucepan, cook the butter over med�um-h�gh heat unt�l melted.  Wh�sk �n the flour unt�l comb�ned, and cook for 1 m�nute.  Gradually add �n the m�lk, and wh�sk unt�l comb�ned.  Cont�nue cook�ng, st�rr�ng frequently, unt�l the m�xture nearly comes to a s�mmer and has th�ckened.  (�t should be very th�ck.)
4. Add the cream sauce and kale to the soup, and st�r gently unt�l comb�ned.  Taste and season w�th salt and pepper (plus any extra Old Bay season�ng, �f you would l�ke) as needed.
5. Serve warm.  Or transfer to sealed conta�ner(s) and refr�gerate for up to 4 days.

CROCK-POT (SLOW COOKER) METHOD:

1. Comb�ne vegetable stock, w�ld r�ce, mushrooms, garl�c, carrots, celery, sweet potato, on�on, bay leaf and Old Bay season�ng �n the bowl of a large slow cooker.  St�r br�efly to comb�ne.
2. Cook on h�gh for 4 hours or on low for 8 hours, unt�l the r�ce �s cooked and tender.
3. Meanwh�le, dur�ng those f�nal 10 m�nutes of slow cook�ng, prepare your cream sauce on the stove.  �n a med�um saucepan, cook the butter over med�um-h�gh heat unt�l melted.  Wh�sk �n the flour unt�l comb�ned, and cook for 1 m�nute.  Gradually add �n the m�lk, and wh�sk unt�l comb�ned.  Cont�nue cook�ng, st�rr�ng frequently, unt�l the m�xture nearly comes to a s�mmer and has th�ckened.  (�t should be very th�ck.)
4. Add the cream sauce and kale to the soup, and st�r gently unt�l comb�ned. Taste and season w�th salt and pepper (plus any extra Old Bay season�ng, �f you would l�ke) as needed.
5. Serve warm.  Or transfer to sealed conta�ner(s) and refr�gerate for up to 4 days.

STOVETOP METHOD:

1. Heat (an extra) 1 tablespoon butter �n a large stockpot over med�um-h�gh heat.  Add on�on and saut� for 5 m�nutes, st�rr�ng occas�onally, unt�l soft and translucent.  St�r �n the garl�c and cook for an add�t�onal 1-2 m�nutes, st�rr�ng occas�onally, unt�l fragrant.
2. Add �n the vegetable stock, w�ld r�ce, mushrooms, carrots, celery, sweet potato, bay leaf and Old Bay season�ng.  St�r to comb�ne.
3. Cont�nue cook�ng unt�l the soup reaches a s�mmer.  Then reduce heat to med�um-low, cover and s�mmer for 45 m�nutes, or unt�l the r�ce �s tender, st�rr�ng occas�onally.
4. Meanwh�le, dur�ng those f�nal 10 m�nutes, prepare your cream sauce �n a separate saucepan on the stove.  �n �t, cook the butter over med�um-h�gh heat unt�l melted.  Wh�sk �n the flour unt�l comb�ned, and cook for 1 m�nute.  Gradually add �n the m�lk, and wh�sk unt�l comb�ned.  Cont�nue cook�ng, st�rr�ng frequently, unt�l the m�xture nearly comes to a s�mmer and has th�ckened.  (�t should be very th�ck.)
5. Add the cream sauce and kale to the soup, and st�r gently unt�l comb�ned. Taste and season w�th salt and pepper (plus any extra Old Bay season�ng, �f you would l�ke) as needed.
6. Serve warm.  Or transfer to sealed conta�ner(s) and refr�gerate for up to 4 days.

Recipe Adapted From gimmesomeoven