Instant Pot Wild Rice Soup W/ Spinach & Mushrooms

feastingathome.com

Laura Astrid

1 onion, diced

2 tablespoons olive oil (or butter or ghee)

4 garlic cloves, rough chopped

16 ounces mushrooms, sliced (cremini, button, portobellos)

1 cup wild rice

¼ cup white wine (optional)

3 to 4 cups carrots, chopped large

3 to 4 cups celery, chopped

4 cups veggie broth (or 4 cups water plus 2 to 3 teaspoons veggie bouillon)

1 cup water

1 tablespoon fresh thyme ( or 1 teaspoon dry thyme)

2 bay leaves

1 ½ teaspoons salt

1 teaspoon cracked pepper

pinch cayenne, optional

⅛ to ¼ teaspoon turmeric, for a golden color.

½ cup sour cream (or sub coconut milk, or cashew cream-see notes)

4 cups baby spinach, chopped (optional)

Optional Garnishes: chopped flatleaf parsley and parmesan or try Gremolata or Arugula Pesto

Directions at feastingathome.com

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