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    Chicken & Wild Rice Soup - IP


    Source of Recipe


    Chef Alli

    Recipe Introduction


    This Instant Pot Chicken and Mushroom Wild Rice Soup is such a flavorful soup – I was hooked the second I took a bite. Be sure to use ONLY Wild Rice in this soup recipe. Using white rice or any wild rice blends will end up with a gooey, gummy mess. Wild Rice is firm and holds up nicely to the instant pot pressure, coming out with the perfect texture and bite in every spoonful.

    List of Ingredients




    4 carrots chopped
    5 ribs celery chopped
    1 small onion chopped
    3 cloves garlic minced
    1 cup uncooked wild
    3 large boneless skinless, chicken breasts
    4 cups chicken broth
    1 tsp. kosher salt
    1/2 tsp. black pepper
    1 tsp. poultry seasoning
    Sauce Roux
    6 Tbs. unsalted butter
    1/2 lb. sliced button mushrooms
    1/2 tsp. dried thyme
    1/4 cup white wine or chicken broth
    1/2 cup all-purpose flour
    2 cups 2% milk

    Recipe



    Place the first 10 ingredients (carrots - poultry seasoning) into the Instant Pot, stirring to combine somewhat. Lock the Instant Pot lid into place and choose 45 minutes on High Pressure setting, bringing the Instant Pot to full pressure. When the timer sounds, perform a 10 minute natural release, followed by a quick release to remove any pressure that remains.

    Meanwhile, melt the butter over medium heat in a large saucepan; add the mushrooms and thyme, then sauté for a few minutes; add the wine. Stir in the flour, simmering for 1-2 minutes to really cook the flour. Whisk in the milk, a little bit at a time, creating a nice thickened sauce.

    Carefully open the Instant Pot and give the contents a stir. Use a couple of forks to shred the chicken breasts apart. Add the prepared sauce to the pot, stirring to combine, then adjust seasonings as needed. Serve soup at once, with a good, crusty bread for sopping!

 

 

 


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