Instant Pot Vegan Wild Rice and Mushroom Soup

plantbasedandveganfood.com

Margo

2 tablespoon vegan butter

1 onion, diced

4 garlic cloves

400 g (1 lb) mushrooms (closed cup, Forestiere or chestnut)

30 g (1 ounce) porcini mushrooms, rehydrated (reserve the water)

1 medium carrot

2 to 3 celery sticks

Fresh thyme, 2 sprigs, minced

Fresh rosemary, 1 sprig, minced

2 bay leaves

150 g (1 cup) wild rice mix

1 liter (4 cups) vegetable stock

200 ml (1 cup) coconut milk

Baby spinach, 2 handfuls

Directions at plantbasedandveganfood.com

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