Pressure Cooker Wild Rice & Mushroom Soup (6 servings)

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.

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Pressure Cooker Wild Rice & Mushroom Soup (6 servings)

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