Ingredients

The following ingredients have 4 Servings
  • 5 medium carrots, (peeled and chopped)
  • 5 stalks celery, (chopped)
  • 8 ounces fresh mushrooms, (sliced)
  • 1 small yellow onion, (chopped)
  • 1 cup wild rice, (uncooked)
  • 4 cups vegetable or chicken broth
  • 4 cloves garlic, (minced)
  • 1 teaspoon salt
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon dried rosemary
  • 1 cup kale leaves, (chopped into bite-sized pieces)
  • 4 tablespoons butter
  • 1/3 cup all-purpose flour
  • 1 1/2 cups milk, (any kind)

Instruction

  • Add all the soup base ingredients, carrots through rosemary, to the Instant Pot and stir to combine. Cover, seal the lid, and cook on manual/high pressure for 40 minutes. When finished, use the quick release function to vent steam. Open the lid and toss in the kale, leaving the Instant Pot on the keep warm setting.
  • To make the roux, melt butter in a medium saucepan over medium heat. Whisk in the flour, and cook for 1-2 minutes. Gradually add the milk, whisking constantly, until the sauce is thick and smooth.
  • Pour the roux into the Instant Pot, stir everything together to combine well, and serve. Enjoy!