Mushroom & Wild Rice Cream Soup

This recipe was a hit at a potluck we brought it to and super easy to make in the instant pot. It can easily be adapted to be cooked on the stove top too. You’ll just need to let it simmer for about 45 minutes before adding the kale and cashew cream.

This recipe is from For The Health Of It:

Ingredients:

• 2 medium onions, diced (I double the onions to 4 medium onions)
• 5 cloves garlic, minced
• 1c carrots, sliced
  
• 1c celery, chopped
  
• 8 oz mushrooms (I double the mushrooms to 16 oz.)
  
• 6c low sodium vegetable broth
  
• 1c wild rice
  
• 2 bay leaves
  
• 2T Italian seasoning
  
• Pinch of red pepper flakes
  
• Pepper to taste
  
• Miso to taste (I added about 1 tablespoon)
• Couple handfuls of kale chopped
• Cashew cream (1/2c cashews and 1/2c water and blend until smooth)

Directions:

1. Dry sauté onions, carrots, mushrooms, celery and garlic.
2. Add broth to veggies once they are tender along with the seasoning and wild rice.
3. Set manual 25 minutes. Natural release for 15 minutes and then quick release the rest.
4. Add in kale and let wilt for approximately 2-3 minutes.
5. Stir in cashew cream.