A recipe for comforting, creamy Instant Pot Wild Rice & Mushroom Soup. Creamy mushrooms, wild rice with vegetables make this a hearty, cozy soup.
Oh gosh, it's already November.
As the days are getting colder, and the nights are getting longer, all I can think of is staying warm with a big pot of hearty soup. And I don't want to slave over the stove for hours. (You know, driving my kids to TKD ALL THE TIME).
That's where my trusty Instant Pot comes in and saves the day with this rich, delicious, creamy Wild Rice & Mushroom Soup.
Ingredients you'll need
You'll need:
- mushrooms
- onions
- celery
- carrot
- wild rice
- vegetable stock/water
- seasonings/spices
How to make the soup
Most of the prep work is in the slicing and dicing of the veggies. The Instant Pot takes care of the rest.
Turn on the Instant Pot and heat it up.
Add the sliced vegetables into the pot.
Give the aromatics a quick sauté in the Instant Pot.
Dump the remainder of the ingredients into the pot, and you're halfway there.
Place the lid on and set it for 40 minutes.
How to make it creamy?
To make this soup more creamy and hearty, it's thickened with a roux made with a mixture of butter and half and half, which is made separately on the stovetop.
Whisk the roux into the finished soup, and you'll have a thick, delicious and perfectly creamy soup.
Other Instant Pot recipes you may like
If you're looking for more easy Instant Pot recipes, you can check out:
Taiwanese Spicy Beef Noodle Soup (Instant Pot)
2-Minute Instant Pot Aloo Gobi
And due to a request for a non-Instant Pot version, I've added stove-top directions below. 🙂
Let me know if you try out my Instant Pot Wild Rice & Mushroom Soup. Tag me on Instagram @siftandsimmer or leave me a comment/rating below if you try out this recipe!
Instant Pot Wild Rice & Mushroom Soup
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
Ingredients
Soup:
- 1 tablespoon olive oil
- 1 large onion diced
- 4 cloves garlic minced
- 4 stalks celery diced
- 6 carrots diced
- 1 C wild rice rinsed
- 4 C (1L) vegetable stock or water
- 2 lbs mushrooms sliced
- ½ teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- ½ teaspoon oregano
- ¼ teaspoon ground sage
Roux:
- 4 tablespoon salted butter
- 1 C whole milk
- ½ C half and half
- ½ C all-purpose flour
- 1 tablespoon chives chopped
Instructions
Instant Pot Method:
- Heat the Instant Pot using the SAUTE function.
- When it's HOT, add in 1 tablespoon olive oil and the garlic, onion, celery, and carrot. Saute for 2-3 minutes, until aromatic.
- Add in the sliced mushrooms, wild rice, and top with vegetable stock. Add in the salt, pepper, and dried herbs and give everything a stir.
- Cover with the lid and ensure the steam valve is set to SEAL.
- Set to MANUAL for 40 minutes on HIGH PRESSURE.
- Release the steam manually.
Make the roux:
- In the meantime, melt the butter in a small pot over medium heat.
- Add in the flour and stir with a wooden spoon until the paste becomes light brown. Use a whisk to whisk in the whole milk and half-and-half until a thick mixture forms, about 4-5 minutes.
- Transfer the roux mixture from the pot and add it to the soup. If your Instant Pot is still on, cancel the function and set to SAUTE. Stir and cook until the roux is dissolved and the soup has thickened.
- Note: when the soup cools, it will continue to thicken. If the soup is too thick, you can thin it out.
- Serve hot with some crusty baguette and garnish with chopped chives.
Stove-top Method:
- Cook wild rice according to package directions, about 40 minutes in boiling water. Drain and set aside.
- Heat up a large dutch oven pot over medium high heat and add in 1 tablespoon olive oil. Add the garlic, onion, celery, and carrot and saute for 2-3 minutes.
- Add in the sliced mushrooms and top with vegetable broth. Cover with a lid and bring to a simmer, about 10 minutes. Add in the salt, pepper, and dried herbs. Stir and give it a taste.
- Add in the wild rice to the soup and reduce the heat to low.
- In a small sauce pot, melt the butter over medium heat.
- Add in the flour and stir with a wooden spoon until the paste becomes light brown. Use a whisk to whisk in the whole milk and half-and-half until a thick mixture forms, about 4-5 minutes.
- Transfer the roux mixture from the pot and whisk it into the soup, bringing it back to a gentle simmer for 2-3 minutes. Once the soup is creamy and homogeneous, turn off the heat. (If the soup is too thick, add a touch of water; similarly if it's too thin, just let it simmer a little while longer).
- Serve immediately and garnish with chopped chives.
Nutrition
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.
Leave a Reply