instant pot wild rice soup
If you kind of don’t like mushrooms but you *might* like them sometimes, can I recommend that you give it a whirl? Cut up the mushrooms really small so you get the flavor without the texture bothering you as much. I think you’re going to fall hard and fast.
And my friends who are already on team mushroom? A) Good for you, and B) GET. AFTER. IT. This recipe has been elevated to my new favorite version of wild rice soup which is a major big deal. Warm, creamy, cold-weather mushrooms and wild rice for the eternal win. ❤
instant pot creamy mushroom wild rice soup
Prep Time: 15 mins Cook Time: 45 mins Yield: 6 servings (1 1/2 cups per serving) 1x
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DESCRIPTION
Wild Rice Soup in the Instant Pot! So creamy and simple and ready in an hour. Perfect for fall/winter nights!
INGREDIENTS
For the Instant Pot:
5 medium carrots, chopped
5 stalks celery, chopped
half of an onion, chopped
3 cloves garlic, minced
1 cup uncooked wild rice (see notes)
8 ounces fresh mushrooms, sliced
4 cups vegetable or chicken broth
1 teaspoon salt
1 teaspoon poultry seasoning (see notes)
1/2 teaspoon dried thyme
For the Stovetop:
6 tablespoons butter
1/2 cup flour
1 1/2 cups milk (I used 2%)
INSTRUCTIONS
Instant Pot: Put all the ingredients in the first list into the Instant Pot (affiliate link). Cook for 45 minutes (manual, high pressure). Release steam using the valve on top.
Stovetop: When the soup is done, melt the butter in a saucepan. Whisk in the flour. Let the mixture cook for a minute or two to remove the floury taste. Whisk the milk, a little bit at a time, until you have a smooth, thickened sauce. Throw a little salt in there for good measure.
Together: Mix the creamy sauce with the soup in the instant pot. Voila! Mushroom Wild Rice Soup.
NOTES
Cook Time: If you’re short on time, 30 minutes should do the trick as well!
Please use actual wild rice! (affiliate link) I know it’s on the expensive side, and hard to find, and I’m normally all about the substitutions, but in this case, it is not the same. Don’t use brown rice, don’t use white rice, and don’t use a “wild rice blend” which is just white or brown rice with a few flecks of wild rice. Use straight WILD RICE. Chicken can be added – just pop it in the instant pot with everything else and shred it when it’s done. Poultry seasoning is usually a mix of thyme, sage, garlic, onion, etc. I used a “chicken grilling spice” in one of my test batches and it tasted great. Anything with those earthy spices – thyme, sage, maybe even rosemary – will work nicely. Crockpot version: Check out this recipe. Stovetop version: Saute carrots, celery, onion, garlic, and mushrooms with oil. Add wild rice, broth, and salt. Simmer until wild rice is cooked (1-2 hours). Make the roux and mix it in.
source : pinchofyum.com