Instructions on how to make the wild rice soup on the stovetop

1. Heat the olive in a large soup pot, add onions, celery, garlic, mushrooms, garam masala, and salt.  Sautee for 10 minutes or until mushrooms start to look darker in color.
2. Add butternut squash, sweet potatoes, wild rice, and vegetable broth.  Bring to a boil, lower the heat, and simmer covered for 45 minutes or until the wild rice is cooked.
3. Add coconut milk and simmer for an additional 10 minutes. 
4. Taste and add more salt, pepper, or garam masala to your liking, if needed.

Instructions on how to make the wild rice soup on the Instant Pot (electric pressure cooker/multi-purpose cooker)

1. Turn on the Instant Pot on sauté mode, heat olive oil, and sauté onion, celery, garlic, mushrooms, and salt for 10 minutes.
2. Add vegetable broth, butternut squash, sweet potato, and wild rice.  Close the lid tightly, set the Instant Pot on pressure cooking on high for 30 minutes.  Let the Instant Pot release the pressure until the lid is safe to open.
3. Add coconut milk and garam masala, stir gently close the lid, and keep the Instant Pot on "keep warm" until to ready to eat the soup. 
4. Taste and add more salt, pepper, or garam masala to your liking, if needed.