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Categories:
vegetable broth tomatoes celery carrots baby portobello mushrooms onion parsnip sweet potato green pepper wild rice garlic salt pepper bay leaves thyme
Viewed: 69 - Published at: 4 years agoIngredients
- 6 cups reduced-sodium vegetable broth
- 2 cans (14-1/2 ounces each) fire-roasted diced tomatoes, undrained
- 2 celery ribs, sliced
- 2 medium carrots, chopped
- 1-3/4 cups baby portobello mushrooms, sliced
- 1 medium onion, chopped
- 1 medium parsnip, peeled and chopped
- 1 medium sweet potato, peeled and cubed
- 1 medium green pepper, chopped
- 1 cup uncooked wild rice
- 2 garlic cloves, minced
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 bay leaves
- 2 fresh thyme sprigs
Method
- Combine all ingredients in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 20 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure.
- Discard bay leaves and thyme sprigs before serving. If desired, serve with additional thyme.
- Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.
