Name: Cozy Autumn Wild Rice Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 cup wild rice; 2 tablespoons olive oil; 1 onion, diced; 2 carrots, diced; 2 celery stalks, diced; 1 sweet potato, peeled and diced; 8 ounces mushrooms, sliced; 4 cups vegetable broth; 2 cups kale, chopped; 1 teaspoon dried thyme; 1 teaspoon garlic powder; Salt and pepper to taste

Description

A delicious, comforting soup that combines wild rice, vegetables, and autumn flavors in a simple, forgiving recipe.

Ingredients

1 cup wild rice
2 tablespoons olive oil
1 onion, diced
2 carrots, diced
2 celery stalks, diced
1 sweet potato, peeled and diced
8 ounces mushrooms, sliced
4 cups vegetable broth
2 cups kale, chopped
1 teaspoon dried thyme
1 teaspoon garlic powder
Salt and pepper to taste

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Instructions

In the Instant Pot set to sauté mode, heat olive oil and add onion, carrots, and celery. Sauté until softened and fragrant, about 5 to 7 minutes.
Add mushrooms and sweet potato and cook for another 5 minutes until mushrooms are colored.
Stir in wild rice, vegetable broth, thyme, garlic powder, salt, and pepper.
Close the lid and set to manual for 30 minutes.
Once cooked, release pressure and stir in kale until wilted.
Adjust seasoning to taste and serve hot with a splash of olive oil if desired.

Notes

This soup can also be made on the stove by simmering it covered for 45 to 60 minutes. It stores well in the fridge for 4 to 5 days and can be frozen, though vegetables may soften upon thawing.