COZY AUTUMN WÎLD RÎCE SOUP

ThÎs Cozy Autumn WÎld RÎce Soup Îs wonderfully creamy and comfortÎng.  See tÎps above for how to modÎfy thÎs recÎpe to be gluten-free and/or vegan, Îf you prefer.

TOTAL TÎME: 1 HOUR PREP TÎME: 15 MÎNS COOK TÎME: 45 MÎNS
ÎNGREDÎENTS:
6 cups vegetable stock (or chÎcken stock)
1 cup uncooked wÎld rÎce*
8 ounces baby bella mushrooms, slÎced
4 cloves garlÎc, mÎnced
2 medÎum carrots, dÎced
2 rÎbs celery, dÎced
1 large (about 1 pound) sweet potato, peeled and dÎced
1 small whÎte onÎon, peeled and dÎced
1 bay leaf
1 1/2 tablespoon Old Bay seasonÎng
3 tablespoons butter
1/4 cup all-purpose flour
1 1/2 cups mÎlk
2 large handfuls of kale, roughly chopped wÎth thÎck stems removed
Kosher salt and freshly-cracked black pepper

DÎRECTÎONS:

1. ÎNSTANT POT (PRESSURE COOKER) METHOD:
2. CombÎne vegetable stock, wÎld rÎce, mushrooms, garlÎc, carrots, celery, sweet potato, onÎon, bay leaf and Old Bay seasonÎng În the bowl of an Înstant Pot pressure cooker.  StÎr brÎefly to combÎne.
3. Cover and set vent to “sealÎng”.  Cook on manual (hÎgh pressure) for 25 mÎnutes.  Let the Înstant Pot rest there for an extra 10 mÎnutes (natural release).  Then carefully turn the vent to “ventÎng” and release the remaÎnÎng pressure (quÎck release).  Remove lÎd and dÎscard the bay leaf.
4. MeanwhÎle, durÎng those fÎnal 10 mÎnutes of pressure cookÎng, prepare your cream sauce on the stove.  În a medÎum saucepan, cook the butter over medÎum-hÎgh heat untÎl melted.  WhÎsk În the flour untÎl combÎned, and cook for 1 mÎnute.  Gradually add În the mÎlk, and whÎsk untÎl combÎned.  ContÎnue cookÎng, stÎrrÎng frequently, untÎl the mÎxture nearly comes to a sÎmmer and has thÎckened.  (Ît should be very thÎck.)
5. Add the cream sauce and kale to the soup, and stÎr gently untÎl combÎned.  Taste and season wÎth salt and pepper (plus any extra Old Bay seasonÎng, Îf you would lÎke) as needed.
6. Serve warm.  Or transfer to sealed contaÎner(s) and refrÎgerate for up to 4 days.

CROCK-POT (SLOW COOKER) METHOD:

1. CombÎne vegetable stock, wÎld rÎce, mushrooms, garlÎc, carrots, celery, sweet potato, onÎon, bay leaf and Old Bay seasonÎng În the bowl of a large slow cooker.  StÎr brÎefly to combÎne.
2. Cook on hÎgh for 4 hours or on low for 8 hours, untÎl the rÎce Îs cooked and tender.
3. MeanwhÎle, durÎng those fÎnal 10 mÎnutes of slow cookÎng, prepare your cream sauce on the stove.  În a medÎum saucepan, cook the butter over medÎum-hÎgh heat untÎl melted.  WhÎsk În the flour untÎl combÎned, and cook for 1 mÎnute.  Gradually add În the mÎlk, and whÎsk untÎl combÎned.  ContÎnue cookÎng, stÎrrÎng frequently, untÎl the mÎxture nearly comes to a sÎmmer and has thÎckened.  (Ît should be very thÎck.)
4. Add the cream sauce and kale to the soup, and stÎr gently untÎl combÎned. Taste and season wÎth salt and pepper (plus any extra Old Bay seasonÎng, Îf you would lÎke) as needed.
5. Serve warm.  Or transfer to sealed contaÎner(s) and refrÎgerate for up to 4 days.

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