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Instant Pot Wild Rice Mushroom Soup

Wild Rice Mushroom Soup

Jyoti Behrani
Wild Rice Mushroom Soup is a hearty, creamy, and delicious soup. Made with wild rice, fresh vegetables, and greens. This easy, comforting soup is packed with proteins and veggies! This recipe can be made vegan and gluten-free. 
5 from 12 votes
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Soup
Cuisine American
Servings 4

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
  • 1/4 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:
  1. How To Make Wild Rice Mushroom Soup Gluten Free?
  2. Tips For Delicious Wild Rice Mushroom Soup
  3. Frequently Asked Questions
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