Mushroom & Wild Rice Soup

Wild Rice and Mushroom Soup Yield: 3 Servings Hands-on Time: 20 Minutes Stovetop Time: 55 Minutes Slow Cooker Time: 5-8 Hours Instant Pot Time: 20+ Minutes  1 small onion, diced  1 stalk celery, diced  4 oz. baby bella mushrooms, sliced  1½ Tbs. whole wheat flour  32 oz. vegetable broth  ½ cup wild rice  ½ (15 oz.) can cannellini beans  ⅛ tsp. poultry seasoning  salt & pepper to taste Stovetop Version: Cook the onion and celery for 2-3 minutes in a large pot. If they begin to stick, add a few tablespoons of water. Add the mushrooms to the pot and cook until the onions and mushrooms are soft. Sprinkle the flour over the vegetables in the pot, stirring well. Cook 1 minute. Add the broth, rice, beans and seasonings. Bring to a boil and then reduce the heat and simmer 45 minutes or until the rice is tender. Adjust the seasonings to your taste and serve. Slow Cooker Version: Cook the onion and celery for 2-3 minutes in a skillet. If they begin to stick, add a few tablespoons of water. Add the mushrooms to the pot and cook until the onions and mushrooms are soft. Sprinkle the flour over the vegetables in the pot, stirring well. Cook 1 minute. Transfer the vegetables to the slow cooker and add the broth, rice, beans and seasonings. Cook for 5-6 hours on high or 7-8 hours on low. Adjust the seasonings to your taste and serve. Instant Pot Version: Sauté the onion and celery for 2-3 minutes in the instant pot. If they begin to stick, add a few tablespoons of water. Add the mushrooms to the pot and cook until the onions and mushrooms are soft. Sprinkle the flour over the vegetables in the pot, stirring well. Cook 1 minute. Add the broth, rice, beans and seasonings. Set the pot for 20 minutes cook time and do a quick release when the time is done. Adjust the seasonings to your taste and serve. Note: Remaining beans can be frozen for future use. Serving Suggestion: Whole Wheat Soup Crackers

Great

% Daily Values based on a 2,000 calorie diet