Creamy Wild Rice Mushroom Soup Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://ellaeatsdaily.com/creamy-wild-rice-mushroom-soup-recipe/
