Wild Rice and Mushroom Soup Recipe
Introduction
Wild Rice and Mushroom Soup is a comforting and hearty dish perfect for cooler days. This creamy soup blends earthy mushrooms, tender wild rice, and aromatic herbs for a satisfying meal that’s easy to make at home.
Ingredients
- 2 tablespoons olive oil
- 10 oz. sliced white button mushrooms
- 1 leek, chopped
- 2 cloves garlic, minced
- 3 medium carrots, peeled and chopped
- 3 stalks celery, chopped
- 1 cup uncooked wild rice, rinsed
- 4 cups vegetable broth
- 1 teaspoon dried thyme or Herbs of Provence
- 1 bay leaf
- 1 teaspoon salt
- ¾ teaspoon black pepper
- 1 (15 oz.) can chickpeas, drained (optional)
- 1 cup heavy cream
- Fresh thyme or parsley, for garnish (optional)
Instructions
- Step 1: Heat olive oil in an Instant Pot set to sauté mode (or a large pot on the stove) over medium-high heat. Add the sliced mushrooms and cook for 5 to 6 minutes until browned.
- Step 2: Add the chopped leek and minced garlic to the mushrooms and sauté for another 2 minutes. If using the Instant Pot, cancel sauté mode once done.
- Step 3: Stir in the carrots, celery, rinsed wild rice, vegetable broth, dried thyme (or Herbs of Provence), bay leaf, salt, and pepper until combined.
- Step 4: For Instant Pot: Seal the lid and set to manual high pressure for 15 minutes. It will take about 20 minutes for the pressure to build and start cooking. After cooking, allow a natural pressure release for 15 minutes, then release any remaining pressure.
- Step 5: Carefully open the lid and check the rice texture. It should be chewy but not hard since it will soften further. For stovetop: simmer the soup covered on low heat for about 50-60 minutes, or until rice is tender.
- Step 6: Stir in the drained chickpeas (if using) and the heavy cream, mixing well to create a creamy texture.
- Step 7: Ladle the soup into bowls and garnish with fresh thyme or parsley if desired. Serve hot.
Tips & Variations
- For a vegan version, substitute heavy cream with coconut milk or a plant-based cream alternative.
- Use different mushrooms like cremini or shiitake for more depth of flavor.
- Add a splash of white wine during sautéing for extra richness.
- Omit chickpeas to keep it simpler or add cooked chicken or turkey to make it non-vegetarian.
Storage
Store the soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over medium-low heat, stirring occasionally. You may need to add a splash of broth or water to loosen the soup as it thickens when chilled.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular rice instead of wild rice?
Yes, but wild rice has a unique texture and nutty flavor that complements the soup well. If substituting, use brown rice and adjust cooking time accordingly, usually around 35-40 minutes.
Is this soup gluten-free?
Yes, all the ingredients in this recipe are naturally gluten-free. Just be sure to use gluten-free vegetable broth if purchasing pre-made broth.
PrintWild Rice and Mushroom Soup Recipe
This hearty Wild Rice and Mushroom Soup is a creamy, comforting dish perfect for chilly days. Made with nutrient-rich wild rice, savory mushrooms, fresh vegetables, and a hint of herbs, it combines wholesome ingredients and easy Instant Pot cooking to deliver a deliciously satisfying meal. The addition of chickpeas and cream creates a rich texture, while optional fresh thyme or parsley adds a fragrant finish.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Instant Pot
- Cuisine: American
- Diet: Vegetarian
Ingredients
Vegetables and Aromatics
- 2 tablespoons olive oil
- 10 oz. sliced white button mushrooms
- 1 leek, chopped
- 2 cloves garlic, minced
- 3 medium carrots, peeled and chopped
- 3 stalks celery, chopped
Grains and Legumes
- 1 cup uncooked wild rice, rinsed
- 1 (15 oz.) can chickpeas, drained (optional)
Liquids and Seasonings
- 4 cups vegetable broth
- 1 teaspoon dried thyme or Herbs of Provence
- 1 bay leaf
- 1 teaspoon salt
- ¾ teaspoon black pepper
- 1 cup heavy cream
Garnish
- Fresh thyme or parsley (optional)
Instructions
- Sauté Mushrooms, Leek, and Garlic: Select sauté mode on the Instant Pot (or heat a large pot on the stove) and add olive oil. Once hot, add sliced mushrooms and sauté for 5 to 6 minutes until softened and browned. Add chopped leek and minced garlic, cooking for another 2 minutes until fragrant. Cancel sauté mode after this step.
- Add Vegetables, Rice, and Broth: Stir in chopped carrots, celery, rinsed wild rice, vegetable broth, dried thyme or Herbs of Provence, bay leaf, salt, and black pepper. Mix well to incorporate all ingredients evenly.
- Pressure Cook the Soup: Close and seal the Instant Pot lid, setting the valve to sealing. Select manual high pressure and cook for 15 minutes. It will take approximately 20 minutes for the pressure to build before the cooking countdown begins.
- Release Pressure: When cooking completes, allow the pressure to release naturally for 15 minutes to retain moisture and flavor. Then carefully quick-release any remaining pressure before opening the lid.
- Finish Soup with Cream and Chickpeas: Open the lid and check that the wild rice is tender but al dente. Stir in the drained chickpeas and heavy cream, mixing thoroughly to create a creamy texture.
- Serve and Garnish: Ladle the soup into bowls and garnish with fresh thyme or parsley if desired to add a fresh herbal note and enhance presentation.
Notes
- Rinse wild rice thoroughly before cooking to remove debris and excess starch.
- For a vegan option, substitute heavy cream with coconut milk or cashew cream, and omit chickpeas if preferred.
- Use fresh herbs for garnish to brighten the flavor just before serving.
- The soup can be reheated gently on the stovetop or in a microwave; add extra broth if it thickens too much upon standing.
- Adjust seasoning with salt and pepper after cooking to suit your taste.
Keywords: wild rice soup, mushroom soup, creamy soup, instant pot soup, vegetarian soup, healthy soup, easy dinner
