Prep Time: 10 – 15 minutes

Cook Time: 45 – 60 minutes

Serving Size: 6

Ingredients:

1 cup Wild Rice – West Coast Wild Foods

5 Rainbow Carrots – Wisbey Veggies

5 Celery Stalks – Wisbey Veggies

1 Sweet Onion – Wisbey Veggies

3 – 4 Garlic Cloves – Rivers Edge Garlic 

226 Grams of Fresh Mushrooms (or 40 grams of dried mix mushrooms) – West Coast Wild Foods

½ Cup Coconut Flour – Avafina Organics 

6 Tbsp Coconut Oil – Avafina Organics

1 ½ Cup Water Buffalo Milk – Goats Pride Dairy 

4 Cups Beef Bone Broth – Georels Bone Broth 

Pink Himalayan Salt – Avafina Organics

Fresh Cracked Pepper – Avafina Organics

 Directions:

STEP 1

Rinse wild rice until water runs clear to remove the dust and starch from the packaging process. This step also starts the process of rehydration while allowing the rice to stay intact. 

STEP 2

Peel and dice carrots, celery stalks, onion, garlic cloves and place them in the Instant Pot. Pour the rinsed wild rice into the Instant Pot. Add salt and freshly cracked pepper.  

STEP 3

If using fresh mushrooms, chop the mushrooms in chunks for added texture and aesthetics when serving! When using dried mushrooms, add them in as-is; they will rehydrate and enhance the flavour of the soup at the same time! 

STEP 4

Add in the beef bone broth and gently stir to incorporate—close lid and cook for 30 minutes on manual, high pressure with the valve on sealed. Once done, carefully release the steam by turning the valve vent on top.  

STEP 5

As the Instant Pot is cooking, add coconut oil and whisk in the flour to make a roux in a medium skillet over medium heat. Whisk until you get a light brown colour, and make sure not to let it burn. Gently whisk in the milk slowly and incorporate until it is a smooth thick sauce. 

STEP 6

Once the pot is done releasing the steam, open the lid and give it a quick stir to combine. Add the creamy sauce to the soup and stir to incorporate. Serve in a wide brim bowl with a toasted baguette or sliced French bread! 

Recipe notes: 

As the weather gets darker and colder, this recipe calls for a quick and easy dinner solution that can be prepared the night before! Just add the diced vegetables, wild rice and seasoning in the instant pot and when ready, add broth and turn it on. You can add in heavy cream (in place of the roux) for an ultra-super quick meal once the rice is cooked.

This recipe is easy to substitute for dietary needs or what you have on hand. For example, add chicken or beef chunks instead of mushroom for that meaty complex protein, or make it vegan by skipping the roux, using a can of full-fat coconut cream, and using veggie broth instead of beef bone broth! 

Want this to be a main dish at your next dinner? Add a loaded but simple salad with balsamic vinegar and olive oil for the soup to shine!