Pressure Cooker Wild Rice & Mushroom Soup (6 servings)

Name: Pressure Cooker Wild Rice & Mushroom Soup (6 servings)
Yield: 1 servings
Ingredients: 3 carrots (medium, peeled, chopped); 5 stalks celery (chopped); 1 yellow onion (medium, chopped); 1 cup wild rice (dry); 5 cups mushrooms (sliced); 2 cups chickpeas (cooked); 6 cups vegetable broth; 1 tbsp poultry seasoning; ½ cup all purpose gluten-free flour; sea salt & black pepper (to taste)

Soup with chickpeas, carrots, and mushrooms in a broth rich in nutrients and flavor.

3 carrots (medium, peeled, chopped)

5 stalks celery (chopped)

1 yellow onion (medium, chopped)

1 cup wild rice (dry)

5 cups mushrooms (sliced)

2 cups chickpeas (cooked)

6 cups vegetable broth

1 tbsp poultry seasoning

½ cup all purpose gluten-free flour

sea salt & black pepper (to taste)

1. In your pressure cooker, combine the carrots, celery, onion, wild rice, mushrooms, chickpeas, broth and poultry seasoning. Stir to mix. 2. Bring to pressure and cook for 45 minutes. Allow for a natural release for 15 minutes, then release manually and remove the lid. 3. Bring to a simmer (if you are using an electric pressure cooker, change the setting to saute) and add the gluten-free flour. Simmer for 5 to 10 minutes, or until thickened. Add salt and pepper to taste. Enjoy!

Notes

Leftovers Can be stored in the fridge for 4 days, or frozen for up to 2 months. Serving Size One serving is equal to approximately 2 cups. Mushroom Lover Up the mushroom flavour by adding dried mushrooms.