Wild 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
Scale
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
Find it online: https://leofoster.com/wild-rice-and-mushroom-soup-recipe/
