This rich and creamy mushroom soup is not only comforting on a cold day, it’s ready in no time!

INGREDIENTS:

SOUP:

• 1 cup Sprouted Brown Rice (uncooked)
• 3 Carrots (chopped)
• 3 Celery Stalks
• 1 CUP White Onion
• 4 Cloves Garlic (minced)
• 8 OZ Cremini Mushrooms
• 4 CUPS Bone Broth
• 1/2 TSP Thyme, Rosemary, Black Pepper
• 2 Bay Leaves
• 4-5 Stalks Kale (stems removed, chopped)
• 1.5 TSP Himalayan Salt

ROUX:

• 4 TBSP Butter
• 1/4 CUP Gluten Free Flour Blend
• 1.5 CUPS Coconut Milk

DIRECTIONS:

• Add all ingredients (with exception of KALE) to the instant pot.
• Seal lid, choose SOUP option, high pressure and set the time for 30 minutes.
• Vent and open lid, remove Bay Leaves and add kale then replace lid and let it remain on warm setting for 5-10 min while preparing added base
• Melt butter in sauce pan on stove top.
• Stir in flour and coconut milk, mixing thoroughly and bring to a low boil with thick consistency (2-3 min)
• Combine the “roux” with the instant pot soup, stir heavily and then serve and enjoy!