Creamy Wild Rice Mushroom Soup - Instant Pot & Stovetop

Cozy up with a bowl of Mushroom Wild Rice Soup that will warm both your heart and your taste buds. This delightful recipe brings together the earthy flavors of mushrooms and the wholesome goodness of wild rice.

Jump to:

• Ingredients
• How To Make Wild Rice Mushroom Soup
• Instant Pot Wild Rice Mushroom Soup
• Stovetop Wild Rice And Mushroom Soup
• Substitutions
• How To Make Soup Gluten Free
• How To Naturally Thicken The Soup
• Variations
• Storage
• Tips
• FAQ
• Pairing
• Creamy Wild Rice Mushroom Soup - Instant Pot & Stovetop
• Related

Mushroom Wild Rice Soup is a hearty and flavorful dish that combines the earthy goodness of mushrooms with the nutty richness of wild rice.

This soup is a perfect comfort food for chilly days and showcases the natural flavors of the ingredients.

Mushrooms, known for their unique taste and texture, add depth and umami to the soup.

They come in various varieties such as cremini, shiitake, or portobello, each contributing its distinct flavor profile.

Wild rice, on the other hand, is a nutritious and aromatic grain that adds a chewy texture and a nutty taste to the soup.

The combination of mushrooms and wild rice creates a satisfying and filling soup that can be enjoyed as a standalone meal or served as an appetizer or side dish.

It's a versatile recipe that can be customized to suit different preferences by adding additional vegetables, herbs, or spices.

For the richness in the soup, you can use heavy cream, half and a half or milk, works great.

I did not use any cream in my soup, I found this soup just creamy and delectable as is.

Whether you're a fan of mushrooms or looking to explore new flavors, Mushroom Wild Rice Soup is a delightful option that will warm you up and leave you craving for more.

Let's dive into the recipe and discover how to create this delicious and comforting soup.

You may also like my Broccoli Cheddar Soup, Olive Garden Inspired Chicken Gnocchi Soup, Tomato Bisque, and Corn Chowder.

Ingredients

Wild Rice or Wild Rice Blend: Use the rice of your choice. Cooking requirements remain the same for both varieties of rice.

I have tried this recipe with brown rice and it tastes amazing. The cooking time for brown rice is 22 minutes.

Cremini, button, or portabella mushrooms: Use one or a combination of mushrooms to your liking. I like cremini, as they add a lot of depth to this simple soup. 

Veggies: Onions, garlic, carrots, and celery.

Fresh or frozen kale: Use greens of your choice. Spinach, kale, and beet greens are some of my favorite greens, I use one or a combination of greens.

Choice of Herbs: I like a combination of herbs, thyme, and rosemary. You can use fresh or dried herbs in this recipe. Use fresh parsley, chives, or green onions to garnish and for added flavor.

Fresh herbs are a great flavor buster. Feel free to use fresh or dried herbs to your liking.

Spices: One spice I love having in this soup is nutmeg. Nutmeg is a great flavor-enhancing spice. Just a pinch of nutmeg goes a long way.

I like to use fresh nutmeg, over the powdered one. I use a cheese grater and grate the nutmeg straight into the pot. Just a few grates of nutmeg are all you need to add that magical touch to this soup.

Broth or water: I prefer broth for added flavor and nutrient value. To balance the sodium level in the soup and to keep it vegetarian, I use low-sodium vegetable stock. 

All-purpose flour: Helps give the soup a nice thick consistency. To naturally thicken the soup and for gluten-free substitutes, refer to "Substitutions" below.

How To Make Wild Rice Mushroom Soup

I always look for some quick and hearty recipes that are easy to make and can feed an army.

This wild rice mushroom soup is just one of those meals. This soup requires a minimum of prep and sautéing, making it one of my go-to recipes for a hearty meal.

It tastes as if this soup has been simmered for hours and only gets better with time.

I love cooking in Instant Pot. The best part is it requires zero monitoring, just set it and forget it. How cool it is?

Here’s how I make this cozy and delicious wild rice mushroom soup in Instant Pot.

Instant Pot Wild Rice Mushroom Soup

Add all the ingredients except kale, to the inner pot. Add broth, and mix well.

Turn ON pressure cook (high) for 30 minutes. Followed by 10 minutes of natural pressure release.

In a saucepan, melt butter over medium-high heat. Add flour and sauté for a minute, or the raw smell of flour is gone.

Gradually whisk in milk. Simmer the mixture for 2-3 minutes, to slightly thicken.

Open the Instant Pot lid. Discard bay leaf, and sprigs of fresh herbs (if using).

Turn on sauté mode (normal). Add kale, roux mixture, and freshly grated nutmeg. 

Simmer the soup for 3-5 minutes, or to the desired consistency, stirring occasionally. Turn OFF sauté.

Note: The soup will thicken as it cools down.

Enjoy wild rice mushroom soup with some salad and some crusty bread!

Stovetop Wild Rice And Mushroom Soup

In a large, heavy-bottomed pot, add all the ingredients except kale. Add broth, and mix well.

Bring the soup to a boil, and cover with a lid. Reduce heat to low. Simmer the soup for 45-50 minutes, or the rice is tender.

In a saucepan, melt butter over medium-high heat. Add flour and sauté for a minute, or the raw smell of flour is gone.

Gradually whisk in milk. Simmer the mixture for 2-3 minutes, to slightly thicken.

Discard bay leaf, and sprigs of fresh herbs (if using).

Add kale, roux mixture, and freshly grated nutmeg. 

Simmer the soup for 3-5 minutes, or to the desired consistency, stirring occasionally. Turn OFF the heat. Note: The soup will thicken as it cools down.

Enjoy wild rice mushroom soup with some salad and some crusty bread.

Substitutions

Substitutions for Mushroom Wild Rice Soup:

Mushrooms: If you don't have access to specific mushroom varieties, you can substitute them with other mushrooms available to you.

For example, white button mushrooms can be used as a substitute for cremini mushrooms, while oyster mushrooms can replace shiitake mushrooms. While the flavor may differ slightly, you'll still achieve a delicious soup.

Wild Rice: If wild rice is not readily available, you can substitute it with other grains like brown rice, barley, or a wild rice blend. Keep in mind that the texture and cooking time may vary, so adjust accordingly.

Vegetable Broth: I use vegetable broth for this recipe as I would like to keep it vegetarian. You can use water or chicken broth, works just fine.

Onion: If you're out of onions, you can use shallots or leeks as a substitute. Shallots offer a milder, sweeter flavor, while leeks provide a subtle onion-like taste.

Garlic: If you run out of fresh garlic cloves, you can use garlic powder or granulated garlic as a substitute.

Carrots and Celery: If you don't have carrots or celery, you can add other vegetables like bell peppers, zucchini, or peas.

These vegetables will provide a different flavor profile but will still contribute to the overall taste and texture of the soup.

Fresh Thyme: If you don't have fresh thyme, you can use dried thyme instead. Use approximately one-third of the amount specified for fresh thyme, as dried herbs are more concentrated in flavor.

Vegan Soup: Omit dairy products and use vegetable broth instead. Use oil or plant based butter to make the roux. This is suitable for vegans or those looking for a dairy-free option.

How To Make Soup Gluten Free

For Gluten Free soup, here are some suggestions:

Substitute All-purpose Flour: Arrowroot flour, Sorghum flour, Chickpea flour, or Corn flour(white or yellow) are all starch-based, gluten-free flours and can be used as a thickening agent instead of all-purpose flour. 

Naturally, Thicken Soup: Potatoes are naturally starchy and can be used in soup as a thickening agent. They release their starches, as they get cooked, making the soup naturally thick and creamy. More ways to naturally thicken the soup, see below.

How To Naturally Thicken The Soup

Here are a few ways to thicken the soup naturally without using any flour or cornstarch. These ingredients are easily available in our pantry.

Use Potato: Potatoes are naturally starchy and can be used in soup as a thickening agent. They release their starches, as they get cooked, making the soup naturally thick and creamy.

Use Potato Flakes: Adding potato flakes helps thicken the soup without actually using any flour or cornstarch, keeping the soup gluten-free.

The starch from the potato flakes acts as a thickening agent. This is by far the easiest and simplest way of making a gluten-free soup. Add ⅓ cup of potato flakes, in place of roux. 

Use Mashed Potatoes: You can also use some leftover mashed potatoes to thicken the soup as well.

Add Cooked Rice: To thicken the soup without roux, add some cooked white rice. The starch from the rice acts as a thickening agent, adding thickness and creaminess to the soup, and keeping it gluten-free.

Blend Soup: You don’t need any thickening agent, simply blend the soup to the desired consistency.

Variations

Variations of Mushroom Wild Rice Soup:

Creamy Mushroom Wild Rice Soup: To make the soup even creamier, you can blend a portion of the cooked soup or add cream cheese or sour cream to the recipe. This will give the soup a luscious texture and a rich, creamy taste.

Mushroom Barley Soup: Replace wild rice with barley for a different grain option. Barley has a chewy texture and a slightly nutty flavor that pairs well with mushrooms.

It takes about 20-25 minutes to cook barley in an Instant Pot (pressure cooker) or up to an hour on the stove.

Mushroom and Spinach Wild Rice Soup: Add a nutritious twist to the soup by incorporating fresh spinach. Stir in a handful of baby spinach leaves during the last few minutes of cooking.

The spinach will wilt and add vibrant color and added nutrients to the soup.

Spicy Mushroom Wild Rice Soup: For those who prefer some heat, you can add diced jalapeños, crushed red pepper flakes, or a pinch of cayenne pepper to the soup.

Adjust the amount according to your spice tolerance and enjoy a spicy twist to the classic recipe.

Mushroom and Lentil Wild Rice Soup: Boost the protein content of the soup by adding cooked lentils. Combine the cooked lentils with the mushrooms and wild rice, allowing them to simmer together.

This variation adds heartiness and nutritional value to the soup.

Storage

Refrigeration: The wild rice mushroom soup stays good for 3-4 days in the refrigerator. Allow the soup to cool down to room temperature before storing.

Store it in an airtight container or individual portion-sized containers.

Freezing: Soup freezes well. Do not add the roux. Cool wild rice mushroom soup at room temperature.

Divide it into freezer-safe containers and store it in the freezer for up to a month.

Thawing and Reheating: Thaw the soup overnight in the refrigerator. Once thawed, transfer the soup to a pot. Add roux mixture to the soup. 

Simmer the soup to the desired consistency. Add a splash of broth or water to adjust the consistency of the soup.

Note on Rice: Keep in mind that wild rice can absorb liquid and expand during storage, potentially thickening the soup.

If you find the soup has become too thick after refrigeration or freezing, you can add a little vegetable broth or water while reheating to adjust the consistency.

Tips

Tips for Making Mushroom Wild Rice Soup:

Use a variety of mushrooms: Experiment with different types of mushrooms to create a more complex and flavorful soup.

Combining cremini, shiitake, and oyster mushrooms, for example, can result in a delicious blend of tastes.

Season generously: Mushrooms can absorb seasonings, so be sure to season the soup well.

Taste and adjust the seasoning with salt, pepper, and any additional herbs or spices to bring out the flavors of the ingredients.

Garnish with fresh herbs: Just before serving, sprinkle the soup with fresh herbs like parsley or chives.

This adds a pop of freshness and brightens the overall presentation and flavor of the dish.

Let the flavors meld: Mushroom Wild Rice Soup tastes even better the next day as the flavors have had time to meld together.

Consider making the soup in advance and allowing it to sit in the refrigerator overnight to deepen the flavors.

Customize with additional ingredients: Feel free to customize the soup by adding vegetables like diced potatoes, kale, or corn.

You can also incorporate cooked chicken or tofu for added protein and texture.

FAQ

Pairing

Related