This Creamy, one-pot vegetarian soup recipe made of mushrooms, wild rice, a few vegetables, and spices in the instant pot is hearty and warming for a cold fall or winter dinner night.
Jump to:
Ingredients for Wild Rice Soup
- wild rice: I used organic wild rice. Wild rice is not rice, it has a firm texture, chewy and nutty flavor. You can easily find them in Trader Joe's, Whole Foods, Sprouts, or Amazon. Do not use wild rice blend for this soup recipe as different varieties of rice takes different cooking time.
- vegetables: cremini mushrooms, onions, carrot, celery, and garlic has been added to the soup. You can also add other vegetables like broccoli, zucchini.
- vegetable stock or water: use vegetable stock if you are vegetarian or vegan. If you dont have you can simply use water.
- seasonings: dried thyme, rosemary, salt, and pepper for seasoning
- greens: You can also add baby spinach or kale after pressure cooking and stir well till they wilt. I did not add to this recipe.
- butter: Is added to make the soup rich in taste.
- flour: This helps to thicken the soup so dont skip it.
- milk: helps to make the roux creamy. You may also use heavy cream instead.
How to Make Mushroom Wild Rice Soup in Instant Pot
Place all the ingredients into the Instant Pot.
Then pour the vegetable stock (or water) and stir well.
Close the lid on the pot. Set the instant pot to SOUP (High) mode for 30 minutes.
Once the instant pot beeps, let it Natural Pressure Release (NPR).
Make a Roux
Once the pressure cooking is done, melt the butter in a pot, then add all-purpose flour. Cook it for about 2 minutes, stirring continuously until the raw smell disappears.
Now, add milk and whisk well until smooth without any lumps. Cook it for another 1-2 minutes. Turn off the flame.
Add the creamy roux and stir well. Soup will thicken as it sits, so adjust the consistency according to your preference.
Garnish with chives, Serve hot with crusty bread, and a salad. Enjoy.
Serving Suggestions
This soup is very filling. Serve it hot as a main dish, with crusty bread and a side of salad.
Tips & Variations for Mushroom Wild Rice Soup
- Do not substitute wild rice with regular white rice, brown rice, or any wild rice blend for this soup.
- You can any herbs of your choice for seasoning.
- You can replace whole milk with half and half, plant-based milk, or heavy cream for the roux.
- Soup thickens as it sits down, so soup-like consistency add vegetable broth or water.
- You can skip the roux with ½ cup of heavy cream or coconut cream.
Frequently Asked Questions
You can refrigerate soup in an air-tight container for up to 3 days. However, it thickens as its refrigerated. Add vegetable broth or water and heat it in a pot or microwave.
I do not recommend freezing this soup as it changes the texture, and dairy doesn't freeze well.
Yes, replace butter with any cooking oil and whole milk with any plant-based milk like almond milk, oat milk, or coconut milk for the roux.
You can also replace all-purpose flour with corn starch while preparing the creamy roux or use heavy cream for the soup.
More Soup Recipes
- Cauliflower Soup
- Creamy Tomato Soup
- Butternut Squash Soup
- Broccoli Spinach Soup
- Cream of Asparagus Soup
- Vegetable Lentil Quinoa Soup
- Green Lentil Soup
Wild Rice Soup (Instant Pot & Stovetop)
Equipment
Ingredients
Measuring cup used, 1 cup = 250ml
For Soup in Instant Pot
- 1 cup wild rice uncooked
- 8 ounces cremini mushroom diced
- 2 large carrot (about 1 cup), chopped
- 3 stalks celary chopped
- ½ medium onion chopped
- 3 cloves garlic minced
- 4 cups vegetable stock (or water)
- ½ teaspoon dried thyme
- ½ teaspoon rosemary
- salt and pepper to taste
For Roux in Stovetop Pot
- 4 tablespoons butter
- ¼ cup all purpose flour
- 2 cups milk
Instructions
Instant Pot
- Place all the ingredients into the pot.
- Then pour the vegetable stock (or water) and stir well.Close the lid on the pot. Set the instant pot to SOUP (High) mode for 30 minutes.Once the instant pot beeps, let it Natural Pressure Release (NPR).
Make a Roux on Stovetop Pot
- Once the pressure cooking is done, melt the butter in a pot, then add all-purpose flour. Cook it for about 2 minutes, stirring continuously until the raw smell disappears.Now, add milk and whisk well until smooth without any lumps. Cook it for another 1-2 minutes. Turn off the flame.
Mix it Together
- Add the creamy roux and stir well. Soup will thicken as it sits, so adjust the consistency according to your preference.
- Garnish with chives, Serve hot with crusty bread, and a salad. Enjoy.
Notes
Tips & Variations
- Do not substitute wild rice with regular white rice, brown rice, or any wild rice blend for this soup.
- You can any herbs of your choice for seasoning.
- You can replace whole milk with half and half, plant-based milk, or heavy cream for the roux.
- The soup thickens as it sits down, so soup-like consistency add vegetable broth or water.
- You can skip the roux with ½ cup of heavy cream or coconut cream.
Nutrition
Subscribe to my Youtube Channel for healthy & tasty video recipes. Looking for Instant Pot recipes, then check out my Instant Pot Recipes board on Pinterest.
Leave a Reply