This soup is one of my all time favourites and is perfect for winter! I have posted the instructions for cooking this in an Instant Pot or on the stove top. I hope you enjoy!!
Serving size: 2 bowls
Ingredients:
1 tbsp butter
1 tbsp minced garlic
2.5 cups of mushrooms
1 tsp Italian seasoning
1 tsp garlic powder
Salt and pepper
1 tbsp flour
1/2 cup of wild rice
2.5 cups of veggie broth
optional: 1/2 tbsp of veggie chicken bouillon (the liquid version, not cube)
1/2 can of coconut milk
Instant Pot Instructions:
Turn instant pot on sauté and add butter, garlic and mushrooms
Cook for 2-4 minutes and then add Italian seasoning, salt and pepper and garlic powder
Cook for another 2 minutes and then add the wild rice, flour, bouillon and veggie broth
Cook on soup setting for 15 minutes
Release steam and add in 1/2 can of coconut milk
Stove Top Instructions:
Melt butter over medium heat. Once melted add garlic and mushrooms
Cook for 2-4 minutes and then add Italian seasoning, salt and pepper and garlic powder
Cook for another 2 minutes and then add the wild rice, flour, bouillon and veggie broth
Bring to a boil, reduce and simmer for 50 minutes uncovered
Add in 1/2 can of coconut milk, stir through and enjoy!
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