Pressure-Cooker Vegetable Wild Rice Soup Recipe
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Servings: 12 servings (3 quarts).
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
