Go Back Email Link
–+ servings
wild rice soup in a bowl with two spoons.
Print Pin
5 from 3 votes

Wild Rice Soup (Instant Pot & Stovetop)

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
Diet Gluten-Free
Method Instant Pot/Pressure Cooker, Stovetop
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4
Calories 289kcal
Author Bhavana Patil

Equipment

Ingredients

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

Instructions

Instant Pot

  • Place all the ingredients into the pot.
    step to add soup ingredients to 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).
    step to put all the ingredients in the instant pot collage

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.
    step to prepare the roux collage

Mix it Together

  • Add the creamy roux and stir well. Soup will thicken as it sits, so adjust the consistency according to your preference.
    step to add roux to the cooked mushroom mixture collage
  • Garnish with chives, Serve hot with crusty bread, and a salad. Enjoy.
    wild rice soup in a pot

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.

Nutrition

Calories: 289kcal | Carbohydrates: 53g | Protein: 12g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 11mg | Sodium: 1051mg | Potassium: 798mg | Fiber: 5g | Sugar: 12g | Vitamin A: 6835IU | Vitamin C: 5mg | Calcium: 174mg | Iron: 2mg