Creamy Wild Rice Mushroom Soup - Instant Pot & Stovetop
Mushroom Wild Rice Soup -This delightful recipe brings together the earthy flavors of mushrooms and the wholesome goodness of wild rice.
Equipment
Ingredients
INGREDIENTS FOR WILD RICE MUSHROOM SOUP
- 1 cup wild blend rice or wild rice, uncooked
- 8 ounce Cremini Mushrooms, sliced
- 2 medium carrots, diced
- 2 stalks celery, chopped
- 1 medium white or yellow onion, chopped
- 5-6 cloves garlic, minced
- 4 cups vegetable broth
- 4 ounce fresh or frozen kale leaves, roughly chopped; discard the woody, thick stems
- 3-4 sprigs fresh Thyme or 1 teaspoon dried Thyme
- 1-2 sprigs fresh Rosemary or 1 teaspoon dried Rosemary
- 1 Bay leaf
- pinch of freshly grated nutmeg
- salt and pepper to taste
FOR THE ROUX
- 4 tablespoon butter; For vegan use oil or vegan butter
- ¼ cup all-purpose flour or whole wheat flour
- 2 cups milk; recipe uses whole milk; For vegan use plant-based milk
Instructions
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 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!
Notes
Please refer to the post for the following:
- How To Make Wild Rice Mushroom Soup Gluten Free?
- Tips For Delicious Wild Rice Mushroom Soup
- Frequently Asked Questions
Nutrition
Nutrition Facts
Creamy Wild Rice Mushroom Soup - Instant Pot & Stovetop
Amount per Serving
Calories
412
% Daily Value*
Fat
16
g
25
%
Saturated Fat
10
g
63
%
Trans Fat
0.5
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Cholesterol
45
mg
15
%
Sodium
182
mg
8
%
Potassium
881
mg
25
%
Carbohydrates
55
g
18
%
Fiber
7
g
29
%
Sugar
12
g
13
%
Protein
15
g
30
%
Vitamin A
8530
IU
171
%
Vitamin C
33
mg
40
%
Calcium
273
mg
27
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
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KEYWORD
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