Creamy Wild Rice Mushroom Soup Recipe

Introduction

This creamy wild rice mushroom soup is a comforting blend of tender wild rice, savory mushrooms, and fresh herbs. Perfectly rich and hearty, it’s ideal for chilly days when you want something warm and satisfying. Whether made in an Instant Pot or on the stovetop, this soup delivers deep flavor and creamy texture.

Ingredients

• 1 cup wild blend rice or wild rice, uncooked
• 8 ounces Cremini mushrooms, sliced
• 2 medium carrots, diced
• 2 stalks celery, chopped
• 1 medium white or yellow onion, chopped
• 5-6 cloves garlic, minced
• 4 cups vegetable broth
• 4 ounces fresh or frozen kale leaves, roughly chopped (discard woody stems)
• 3-4 sprigs fresh thyme or 1 teaspoon dried thyme
• 1-2 sprigs fresh rosemary or 1 teaspoon dried rosemary
• 1 bay leaf
• Pinch of freshly grated nutmeg
• Salt and pepper to taste
• For the roux:
  • 4 tablespoons butter (or oil/vegan butter for vegan)
  • ¼ cup all-purpose flour or whole wheat flour
  • 2 cups milk (whole milk or plant-based milk for vegan)

Instructions

1. Step 1: Add all ingredients except kale to the inner pot of an Instant Pot or a large heavy-bottomed pot for stovetop. Pour in the vegetable broth and stir well.
2. Step 2 (Instant Pot): Set to pressure cook on high for 30 minutes. Let the pressure release naturally for 10 minutes before opening the lid.
3. Step 2 (Stovetop): Bring soup to a boil, then cover and reduce heat to low. Simmer for 45-50 minutes until the rice is tender.
4. Step 3: While the soup cooks, melt butter in a saucepan over medium-high heat. Add flour and sauté for about a minute until the raw flour smell disappears.
5. Step 4: Gradually whisk in the milk and simmer for 2-3 minutes until the mixture slightly thickens.
6. Step 5 (Instant Pot): Open the lid, remove the bay leaf and herb sprigs. Turn on sauté mode and add kale, the roux mixture, and freshly grated nutmeg. Simmer for 3-5 minutes, stirring occasionally, then turn off heat.
7. Step 5 (Stovetop): Remove bay leaf and herb sprigs. Add kale, the roux mixture, and freshly grated nutmeg. Simmer for 3-5 minutes until desired consistency is reached, stirring occasionally. Turn off heat.
8. Step 6: The soup will thicken as it cools. Serve warm with salad and crusty bread for a complete meal.

Tips & Variations

• For a vegan version, substitute butter with vegan butter or oil and use plant-based milk.
• To make gluten-free, use a gluten-free flour blend for the roux.
• Add a splash of white wine before pressure cooking or simmering for extra depth of flavor.
• Omit kale and add spinach or Swiss chard if preferred.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a little milk or broth if needed to loosen the thickness. The soup thickens as it cools, so stir well before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of mushrooms?

Yes, you can substitute Cremini mushrooms with button, shiitake, or portobello mushrooms depending on availability and preference. Each offers a slightly different flavor profile.

Is it possible to prepare the soup ahead of time?

Absolutely! The soup tastes even better the next day as the flavors meld. Prepare it in advance and refrigerate, then reheat when ready to serve.

Creamy Wild Rice Mushroom Soup Recipe

Print Recipe

★★★★★

4.8 from 59 reviews

This Creamy Wild Rice Mushroom Soup is a hearty and comforting dish featuring a blend of wild rice, cremini mushrooms, fresh vegetables, and aromatic herbs simmered to perfection. Enriched with a creamy roux made from butter, flour, and milk, this soup offers a luscious texture and rich flavor, perfect for cozy meals. It can be prepared using an Instant Pot for convenience or on the stovetop for traditional cooking.

• Author: Ella
• Prep Time: 15 minutes
• Cook Time: 40 minutes (Instant Pot) or 55 minutes (Stovetop)
• Total Time: 55 minutes (Instant Pot) or 70 minutes (Stovetop)
• Yield: 6 servings 1x
• Category: Soup
• Method: Instant Pot
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Wild Rice Mushroom Soup Ingredients

• 1 cup wild blend rice or wild rice, uncooked
• 8 ounces Cremini mushrooms, sliced
• 2 medium carrots, diced
• 2 stalks celery, chopped
• 1 medium white or yellow onion, chopped
• 5–6 cloves garlic, minced
• 4 cups vegetable broth
• 4 ounces fresh or frozen kale leaves, roughly chopped (discard woody, thick stems)
• 3–4 sprigs fresh thyme or 1 teaspoon dried thyme
• 1–2 sprigs fresh rosemary or 1 teaspoon dried rosemary
• 1 bay leaf
• Pinch of freshly grated nutmeg
• Salt and pepper to taste

For the Roux

• 4 tablespoons butter (or oil/vegan butter for vegan option)
• ¼ cup all-purpose flour or whole wheat flour
• 2 cups milk (whole milk; plant-based milk for vegan option)

Instructions

1. Prepare Ingredients and Start Cooking: Add all ingredients except kale to the Instant Pot inner pot or a large heavy-bottomed pot if cooking stovetop. Mix well with the vegetable broth.
2. Cook the Soup: For Instant Pot, seal and pressure cook on high for 30 minutes, then allow a natural pressure release for 10 minutes. For stovetop, bring to a boil, cover, and simmer on low heat for 45-50 minutes until the rice is tender.
3. Make the Roux: In a separate saucepan, melt butter over medium-high heat. Add flour and sauté for about a minute until the raw flour smell fades. Gradually whisk in milk and simmer for 2-3 minutes until slightly thickened.
4. Combine and Finish Soup: Open the Instant Pot or remove the stovetop soup from heat. Discard the bay leaf and herb sprigs. Turn Instant Pot to sauté mode or keep stovetop on low heat. Add kale, roux mixture, and freshly grated nutmeg to the pot.
5. Simmer to Desired Consistency: Simmer for 3-5 minutes, stirring occasionally, until kale wilts and soup thickens to your liking. Turn off heat or Instant Pot sauté mode.
6. Serve: Enjoy the creamy wild rice mushroom soup hot with salad and crusty bread.

Notes

• For gluten-free version, substitute all-purpose flour with gluten-free flour in the roux.
• Using plant-based milk and oil or vegan butter makes this soup vegan-friendly.
• The soup thickens as it cools, so adjust thickness during the final simmer accordingly.
• Feel free to adjust herbs and seasoning to your preference.
• For best texture, avoid overcooking the kale to maintain a slight bite.

Keywords: wild rice mushroom soup, creamy mushroom soup, wild rice soup, vegetarian soup, hearty soup, Instant Pot soup, stovetop soup