Creamy Mushroom Rice Soup

Creamy Mushroom Rice Soup

We made this in an Instant Pot, but you could cook this on the stovetop being sure to cook the rice for the length of time specified on its cooking instructions.

Ingredients
4 stalks chopped celery
6 small carrots, peeled and chopped
1 C. wild rice blend
1 tsp. granulated onion
1/2 tsp. Original Richard's Famous Garlic Salt
1/2 tsp. Richard’s Famous Gobble Gobble Poultry Seasoning
4 C. chicken broth or vegetable broth

For the white sauce thickener:
5 T. butter
1/2 C. flour
2 C. milk

Directions
Place the first 7 ingredients in the Instant Pot. Stir ingredients. Attach the lid and turn the vent to Sealing.
Set Pressure to Cook for 45 minutes.

Near the end of cooking time, make the white sauce thickener: melt butter in a saucepan over medium heat. Whisk in 1/2 C. flour and cook for about 30 seconds, stirring so that the mixture is smooth. Whisk in milk and cook until you have a thick, smooth white sauce. Turn off heat and set aside.

When the Instant Pot time is up, allow the steam to release naturally for a few minutes. You can then manually release steam. Some of the broth mixture may spit out, so be careful and release pressure slowly. Carefully remove the lid and, being cautious of steam; stir in all the sauce thickener until the soup is creamy and smooth. Ladle into soup bowls, top with a sprinkle of paprika for color, and enjoy.

Clean-up: It is important to wash the sealing ring, pressure and venting pieces in the lid thoroughly as some of the thick broth may have clogged these. Check your Instant Pot instructions to learn how to remove and properly clean these pieces.
Hint: Be careful not to let the small pieces slip out of your hands as they could fall down the sink drain!