This Creamy, one-pot vegetarian soup recipe made mushrooms, wild rice, few vegetables, and spices is hearty and warming for a cold fall or winter dinner night.
Course Soup
Cuisine American
Keyword instant pot wild rice soup, wild rice soup
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.
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.