Wild Rice Soup
Instant Pot Wild Rice Mushroom Soup Recipe - A dump and stir soup made with wild rice, mushrooms, veggies and broth. It's creamy, comforting and super easy to make. It's great not just for fall, winter or thanksgiving leftovers but for any time of the year. Vegan and Gluten-Free options included.
- Prep time
- 10 min
- Cook time
- 45 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3 medium carrots, chopped
- 2 stalks celery, chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 cup uncooked wild rice
- 4 ounces fresh mushrooms, sliced
- 3 cups vegetable broth
- 1 tsp salt
- 1 tsp Italian Herb Mix
- A handful of greens like spinach or kale
- 6 tbsp butter / olive oil
- 1/4 cup all purpose flour
- 1 cup milk / plant based milk
- 1.5 tbsp gluten-free corn starch
- 1 cup cold milk
- 8 Crunchy artisan bread slices
Instructions
- 1
Step 1: Make the soup base - Throw in all the ingredients of the soup, veggies, rice, broth, seasonings. Cover the lid, seal the vent. Pressure cook on high heat for 45 minutes followed by a quick release of the pressure manually.
- 2
Step 2: Make the roux - During the last 5 minutes of the soup being pressure cooked, on a stove top, melt the butter. Add the flour . Gradually add the milk and continuously whisk vigorously for about a minute to make the creamy sauce.
- 3
Step 3: Add the sauce and greens - Once the soup base and roux are ready, pour in the roux to the base and throw in the greens, like spinach or kale. Give it a nice stir. Garnish
- 4
Step 4 : Garnish - Feel free to garnish it with some pepper flakes, cheese or artisan bread on the side.
- 5
Slow cooker Instructions
- 6
Step 1 : Add everything in the pot . Cover and cook on LOW for 4-6 hours.
- 7
Step 2 : Last 30 mins make the roux on in a saucepan add it to the crockpot .Mix well .
- 8
Step 3 : Cover and cook for the remaining time. When done enjoy the soup!