Lunds & Byerlys Wild Rice Soup
If you’re looking for something warm and cozy to serve your family, our classic Wild Rice Soup is it.
This thick, home-style soup recipe originated in the early 1980s in the St. Paul Byerly’s deli. It was originally produced in small batches and packaged in mason jars - and now you can make it at home for your own family!
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Wild Rice & Mushroom Soup - #Souptember
Welcome to Souptember! We are sharing one of our favorite cool-weather soups with you. Just in time for autumn and winter in the Northern Hemisphere. Thank you for inviting us to our first Souptember, LeAnne @MennoniteFarmhouse !
The recipe is from Sunset Magazine, and here's the link:
The key difference is that I add extra criminy mushrooms, because we like it to be especially mushroomy around here!
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Instant Pot Mushroom and Wild Rice Soup
This is a delicious and hearty soup with meaty, earthy mushrooms and chewy wild rice in a lightly creamy broth and full of other healthy veggies. I used chicken broth (Better than Bouillon) for my soup, but you can use vegetable broth if you want to make it completely vegetarian.
#mushrooms #wildrice #mushroomandwildricesoup #wildricesoup #instantpot #madewithfilmora
***This video and description contain affiliate links. If you click on a product link, I will receive a small commission. This helps support the channel and allows me to make more videos. Thank you for the support!***
Instant Pot Duo 6 Quart:
Today’s Ingredients:
2 TB olive oil
1 large onion, chopped
1 lb mushrooms, sliced (baby bellas in the video)
4 garlic cloves, minced
½ TB Salt
1 tsp black pepper
1 tsp dried thyme
½ tsp red pepper flakes
½ tsp smoked paprika
¼ tsp turmeric powder
2 bay leaves
5 cups chicken broth (1 cup to deglaze, then adding the rest)
3 cups carrots, chopped
3 cups celery with leafy tops, chopped
1 cup wild rice, rinsed
1 cup sour cream (8oz container)
6-8 cups baby spinach (6oz bag)
S&P, to taste
optional topping: parmesan cheese, grated or shredded
Instructions:
1. Preheat the Instant Pot on sauté and add the oil when the display reads “HOT.” Add the onions and mushrooms and cook for about 10 minutes to soften the onions and brown the mushrooms, letting them release a lot of their moisture. Stir once or twice during this step.
2. Add the garlic, salt, black pepper, thyme, red pepper, paprika, turmeric, and bay leaves. Stir for just one minute until fragrant.
3. Add 1 cup of broth to deglaze the bottom. Make sure to scrape up any stuck-on brown bits to avoid a “BURN” warning later. [The mushrooms should have released enough liquid to prevent much stickage, but make sure to do this deglazing step for extra insurance.]
4. Add the carrots, celery, rinsed wild rice, and remaining 4 cups broth. Stir everything to evenly distribute the ingredients.
5. Lock the lid and cook on high pressure for 20 minutes followed by a 10 minute natural pressure release. Then release any remaining pressure before reopening the lid.
6. Discard the bay leaves.
7. Add sour cream and spinach and stir for just a couple minutes until the spinach is wilted into the soup.
8. Taste and adjust seasoning according to your liking. Top with grated or shredded parmesan and ENJOY!
Creamy Chicken & Wild Rice Soup Recipe | Ep. 1333
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