After being diagnosed with IC (interstitial cystitis), finding something to eat that I enjoy is becoming quite an ordeal. Everyone says, “just adjust your recipes”, but that can be easier said than done. Hence, I shall post recipes that are IC friendly, that have been adapted or have been found online to share with others. I hope you like the recipes as much as I do. :)
Monday, November 12, 2018
Instant Pot Chicken and Mushroom Wild Rice Soup
GolferGirl123 sent this yummy soup that is perfect for cold weather. It’s nice and creamy without any “cream of” soups and their added preservatives. She says you can subbed some fresh herbs for poultry seasoning and you could probably adapt this for the stove top if you don’t have an instant pot. (If you cannot tolerated the wine, omit or add more broth). From chefalli.com.
Instant Pot Chicken and Mushroom Wild Rice Soup
Ingredients:
4 carrots chopped
5 ribs celery chopped
1 small onion chopped
3 cloves garlic minced
1 cup uncooked wild rice (be sure to use only WILD RICE in this recipe....no substitutes please!! Wild rice BLENDS will not work, either....FYI)
3 large boneless skinless, chicken breasts
4 cups chicken broth (without problem ingredients)
1 tsp. kosher salt
1/2 tsp. black pepper (if tolerated)
1 tsp. poultry seasoning (without problem ingredients)
6 Tbs. unsalted butter
1/2 lb. sliced button mushrooms
1/2 tsp. dried thyme
1/4 cup white wine (if tolerated, or add more broth)
1/2 cup all-purpose flour
2 cups 2% milk
Directions:
1. Place the first 10 ingredients (carrots - poultry seasoning) into the Instant Pot, stirring to combine somewhat.
2. Lock the Instant Pot lid into place and choose 45 minutes on High Pressure setting, bringing the Instant Pot to full pressure. When the timer sounds, perform a 10 minute natural release, followed by a quick release to remove any pressure that remains.
3. Meanwhile, melt the butter over medium heat in a large saucepan; add the mushrooms and thyme, then sauté for a few minutes; add the wine. Stir in the flour , simmering for 1-2 minutes to really cook the flour. Whisk in the milk, a little bit at a time, creating a nice thickened sauce.
4. Carefully open the Instant Pot and give the contents a stir. Use a couple of forks to shred the chicken breasts apart. Add the prepared sauce to the pot, stirring to combine, then adjust seasonings as needed.
5. Serve soup at once, with a good, crusty bread for sopping!
Labels:
Soups
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