An absolute classic Wild Rice Soup from up “Nord” to your home.
For the soup:
For the Roux:
For the Soup:
Turn on instant pot to Saute, high heat. While it preheats, toss in butter and diced mushrooms & cook until starting to brown. Add the rest of the ingredients, except ham, and stir. Sprinkle ham on top, close and seal instant pot and set to High Pressure for 30 minutes. Use the Quick Release Method.
In the meantime, in the last 10 minutes or so of the cooking time, make the roux.
For the Roux:
In a medium-sized, preferably heavy saucepan, melt the butter over medium heat and whisk in the flour. Cook, whisking often for two to three minutes until the mixture begins to look slightly drier.
Turn down the heat slightly and add the milk in several additions, whisking constantly until all is incorporated and smoothed out. Turn up the heat and bring to a simmer, two to three minutes, until thickened.
Note: this is a heavy, thick roux, almost the texture of a wallpaper paste. Work carefully in adding the milk so lumps don’t form.
For the Finish:
When steam has released from the Instant Pot and lid is opened, hit cancel, then Saute, high heat. As soon as the soup begins to boil, whisk the roux in a little at a time. This is best done by picking up a portion of the roux in the whisk and whisking vigorously until the whisk has no more roux on it, then repeating.
When finished, turn off Instant Pot and remove the soup in the liner so it doesn’t continue to cook. As the soup cools slightly, it will thicken a bit more. Taste and adjust seasonings.