Autumn Wild Rice Soup

INGREDIENTS

• 1 chicken breast diced and cooked (on sauté mode with onion) or omit 
• 6 cups chicken stock or veggie
• 1 cup uncooked wild rice (sometimes I do half brown)
• 8 ounces mushrooms, sliced (optional)
• 4 cloves garlic, minced
• 2 medium carrots, diced
• 4 ribs celery, diced
• 1 large sweet potato, peeled and diced
• 1 small white onion diced 
• 4 bay leaves
• 1 1/2 tablespoon Old Bay Seasoning (start with 1Tbsp and adjust to spiciness level)
• 1 can lite coconut milk 
• 1/2-1 bunch kale, roughly chopped with thick stems removed
• Kosher salt and freshly-cracked black pepper
• *for dairy free skip butter, milk and flour and add 1 can coconut milk 

INSTRUCTIONS

INSTANT POT (PRESSURE COOKER) METHOD:

1. Combine stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf and Old Bay seasoning in the bowl of an Instant Pot pressure cooker.  Stir briefly to combine.
2. Cover and set vent to “sealing”.  Cook on manual (high pressure) for 25 minutes.  Let the Instant Pot rest there for an extra 10 minutes (natural release).  Then carefully turn the vent to “venting” and release the remaining pressure (quick release).  Remove lid and discard the bay leaf.
3. Meanwhile, during those final 10 minutes of pressure cooking, prepare your cream sauce on the stove.  In a medium saucepan, cook the butter over medium-high heat until melted.  Whisk in the flour until combined, and cook for 1 minute.  Gradually add in the milk, and whisk until combined.  Continue cooking, stirring frequently, until the mixture nearly comes to a simmer and has thickened.  (It should be very thick.)
4. Add the cream sauce and kale to the soup, and stir gently until combined.  Or just add the can of coconut milk right at the end. Taste and season with salt and pepper (plus any extra Old Bay seasoning, if you would like) as needed.

Via: https://www.gimmesomeoven.com/cozy-autumn-wild-rice-soup/