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2 tablespoons Roasted Garlic Grapeseed Oil
1 yellow onion, diced
2 carrots, diced
2 celery stalks, diced
16 ounces baby bella mushrooms, sliced
2 tablespoons minced garlic
1 cup dry wild rice blend
1 1/2 tablespoons Herbes de Provence Blend
5 cups low sodium chicken broth
8 ounces bacon
4 tablespoons unsalted butter
4 tablespoons flour
1 1/2 cups whole milk
2 tablespoons fresh thyme
Turn on pressure cooker and set to "saute" Add Roasted Garlic Grapeseed Oil, onion, carrots, celery, mushrooms and garlic. Cook for about 5 minutes or until onion is translucent.
Stir in wild rice, Herbes de Provence Blend, and chicken broth. Cover and cook on high pressure for 30 minutes. Natural pressure release.
Meanwhile, chop bacon and cook in a 10-inch nonstick skillet over medium heat until browned and crisp. Transfer to a paper-towel lined plate.
Melt butter in a small saucepan over medium heat. Whisk in flour until a smooth paste forms. Whisk in milk until smooth. Cook for 2-3 minutes or until thickened.
Remove lid from pressure cooker and stir in cream sauce until complete combined.
Serve mushroom soup with crumbled bacon and thyme.
Calories 550, Fat 31 grams, Saturated Fat 12 grams, Carbs 43 grams, Fiber 4 grams, Sugar 7 grams, Protein 24 grams, Cholesterol 70 milligrams, Sodium 780 milligrams
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