BS
Britany StattPrep time:
00:10
Cook time:
00:07
A rustic soup to ward off the cold of a chilly day, made wild rice which is naturally gluten-free!
Ingredients
- 8 oz. baby portabella mushrooms
- 1 large carrot
- 3 cloves of garlic
- 2 celery stalks
- 1/2 onion
- 6 oz. wild rice
- 6 tbsp of salted butter
- 2 bay leaves
- 1/2 cup of flour
- 4 cups of chicken broth
- 1 tbsp olive oil
- 1 1/2 cups of milk
- 1/2 tsp salt & pepper
- 3 boneless skinless chicken breasts
Instructions
- Cook rice, either by personal preference or
- Melt 2 tbsp of butter
- Add 2 1/4 cups of water
- Add rice and seasoning
- Wait until boil lowers to a simmer, cover and let cook for 5 minutes
- While waiting for the rice to cook, begin to prepare the other ingredients
- Dice celery and onion, slice the carrots and mushrooms and mince the garlic
- Add oil into the pressure cooker pot and saute vegetables until soft about 4-5 minutes
(Don't forget to check on the wild rice!) - Add 4 cups of chicken broth
- Add the 2 bay leaves, mushrooms, and 3 chicken breasts (optional: season chicken breasts before adding into the pot)
- Close the pressure cooker and cook at high pressure for 7 minutes
- After 7 minutes, use the quick release pressure and open the lid.
- Take chicken out and shred with a fork, place shredded chicken back into the cooker
- Add cooked wild rice in the pot
- In a separate bowl combine flour, salt, and pepper
- Add 6 tbsp of butter to skillet, let it mostly melt and slowly add dry mixture
- Mix until boiling then add milk and mix until desired consistency is created
- Combine with ingredients in the pressure cooker and mix well
- Pour yourself some soup and enjoy! :)
Don't forget to share with your friends and family! :)
