Nov 26, 2019, Updated May 28, 2023 This soup is easy to make and so comforting on a cold day.
Disclosure: This post contains affiliate links. For more information on my Affiliate and Advertising Policy, please click here. I can pretty much live on soups. Honestly, I like them year round. All seasons must be soup seasons in my opinion, however Sarvesh begs to differ. He isn’t a huge soup fan and that’s the reason why I don’t have soups for dinner everyday (else I totally would!). According to him, soups are super light and don’t fill him up. So, these days I have been trying to make filling soups which feel like a complete meal. And one of my recent favorites is this Mushroom Wild Rice Soup made in the Instant Pot! It’s really filling, creamy and so easy to make in one-pot.
This Mushroom Wild Rice Soup
✓ is an easy one-pot recipe ✓ makes great lunch or dinner and leftovers are great too ✓ vegetarian meal for the whole family to enjoy ✓ super comforting on a cold day A lot of wild rice soup recipes call for a roux to make the soup thick and creamy. However, I haven’t done it here. Once the soup was cooked, I added cream cheese and heavy cream and it was perfectly creamy for me. In fact I much prefer it this way since the cream cheese adds a bit of tang to the soup which I personally like. The mushroom wild rice soup gets its earthy flavors from herbs like thyme and sage. For this recipe, I used dried thyme and fresh sage. You can use dried sage if you have that. But I feel the fresh adds so much more flavor. Since this soups tends to be little on the sweeter side with the carrots and cream, I added paprika and red chili flakes to balance it out. Again, if you do not like these spices feel free to cut them down.
This soup can’t be easier to make. Start by sauteing the onion and garlic in olive oil and once that’s done, just add everything and pressure cook. Can it get any simpler? I don’t think so! Can I used wild rice blend for this soup? I would not recommend it. Please stick to the original Wild Rice. The blends usually have white and brown rice with little bit of wild rice thrown in. For this soup you do need 100% wild rice. Can I make this soup on stove-top? Yes absolutely. Sauté the onion, garlic, carrots, celery and mushrooms on stove top. Then add the rice, spices, herbs, broth and cook for around 45 minutes until the rice is cooked. Stir the cream cheese and cream at the end.
Method
1- Press the sauté button on the Instant Pot. Then press the adjust button to set sauté to “less”. Once it displays hot, add the olive oil. Then add the onion and garlic and sauté for 5 minutes until onion is soft and translucent. 2- Add the chopped carrots, celery and sliced mushrooms. 3- Add the wild rice. Make sure you use original wild rice here and not the blend. 4- Then add in the vegetable broth.
5- Add the dried thyme, paprika, garlic powder, salt and pepper. Place few twigs of fresh sage on top. 6- Close the pot with its lid and press the manual or pressure cook button. Cook on high pressure for 40 minutes with the pressure valve in the sealing position. 7- Let the pressure release naturally for 15 minutes and then do a quick pressure release. Open the pot and press the saute button again (press adjust to bring saute to normal since we set it to less before). Add the cream cheese. You may also add 1 extra cup of broth here at this point if soup looks too thick. 8- Stir in the heavy cream. Let the soup simmer for 2 minutes until the cream cheese melts. Taste test and adjust seasonings and salt at this point.
Transfer mushroom wild rice soup into serving bowls and serve warm.
If you’ve tried this Instant Pot Mushroom Wild Rice Soup Recipe then don’t forget to rate the recipe! You can also follow me on Facebook and Instagram to see what’s latest in my kitchen!
title: “Instant Pot Mushroom Wild Rice Soup " ShowToc: true date: “2024-10-23” author: “Lance Mcintire”
Nov 26, 2019, Updated May 28, 2023 This soup is easy to make and so comforting on a cold day.
Disclosure: This post contains affiliate links. For more information on my Affiliate and Advertising Policy, please click here. I can pretty much live on soups. Honestly, I like them year round. All seasons must be soup seasons in my opinion, however Sarvesh begs to differ. He isn’t a huge soup fan and that’s the reason why I don’t have soups for dinner everyday (else I totally would!). According to him, soups are super light and don’t fill him up. So, these days I have been trying to make filling soups which feel like a complete meal. And one of my recent favorites is this Mushroom Wild Rice Soup made in the Instant Pot! It’s really filling, creamy and so easy to make in one-pot.
This Mushroom Wild Rice Soup
✓ is an easy one-pot recipe ✓ makes great lunch or dinner and leftovers are great too ✓ vegetarian meal for the whole family to enjoy ✓ super comforting on a cold day A lot of wild rice soup recipes call for a roux to make the soup thick and creamy. However, I haven’t done it here. Once the soup was cooked, I added cream cheese and heavy cream and it was perfectly creamy for me. In fact I much prefer it this way since the cream cheese adds a bit of tang to the soup which I personally like. The mushroom wild rice soup gets its earthy flavors from herbs like thyme and sage. For this recipe, I used dried thyme and fresh sage. You can use dried sage if you have that. But I feel the fresh adds so much more flavor. Since this soups tends to be little on the sweeter side with the carrots and cream, I added paprika and red chili flakes to balance it out. Again, if you do not like these spices feel free to cut them down.
This soup can’t be easier to make. Start by sauteing the onion and garlic in olive oil and once that’s done, just add everything and pressure cook. Can it get any simpler? I don’t think so! Can I used wild rice blend for this soup? I would not recommend it. Please stick to the original Wild Rice. The blends usually have white and brown rice with little bit of wild rice thrown in. For this soup you do need 100% wild rice. Can I make this soup on stove-top? Yes absolutely. Sauté the onion, garlic, carrots, celery and mushrooms on stove top. Then add the rice, spices, herbs, broth and cook for around 45 minutes until the rice is cooked. Stir the cream cheese and cream at the end.
Method
1- Press the sauté button on the Instant Pot. Then press the adjust button to set sauté to “less”. Once it displays hot, add the olive oil. Then add the onion and garlic and sauté for 5 minutes until onion is soft and translucent. 2- Add the chopped carrots, celery and sliced mushrooms. 3- Add the wild rice. Make sure you use original wild rice here and not the blend. 4- Then add in the vegetable broth.
5- Add the dried thyme, paprika, garlic powder, salt and pepper. Place few twigs of fresh sage on top. 6- Close the pot with its lid and press the manual or pressure cook button. Cook on high pressure for 40 minutes with the pressure valve in the sealing position. 7- Let the pressure release naturally for 15 minutes and then do a quick pressure release. Open the pot and press the saute button again (press adjust to bring saute to normal since we set it to less before). Add the cream cheese. You may also add 1 extra cup of broth here at this point if soup looks too thick. 8- Stir in the heavy cream. Let the soup simmer for 2 minutes until the cream cheese melts. Taste test and adjust seasonings and salt at this point.
Transfer mushroom wild rice soup into serving bowls and serve warm.
If you’ve tried this Instant Pot Mushroom Wild Rice Soup Recipe then don’t forget to rate the recipe! You can also follow me on Facebook and Instagram to see what’s latest in my kitchen!
