Creamy Mushroom Wild Rice Soup:

When it comes to wholesome comfort food, few dishes rival the creamy, hearty goodness of Mushroom Wild Rice Soup. Packed with fresh vegetables, aromatic herbs, and the nutty flavor of wild rice, this dish is perfect for warming up on a chilly day. Plus, with the ease of using an Instant Pot, you can have this cozy soup ready in no time. Let’s dive into the recipe and some helpful tips to make it your own!

Why You’ll Love This Mushroom Wild Rice Soup

1. Nutritious Ingredients: This soup is loaded with fresh vegetables like carrots, celery, mushrooms, and nutrient-rich wild rice.
2. Customizable Creaminess: Whether you prefer the richness of heavy cream or a lighter, roux-based approach, this recipe offers options.
3. Effortless Cooking: Thanks to the Instant Pot, you can have this dish on the table in just about an hour, with minimal hands-on time.
4. Perfect for Meal Prep: This soup stores well in the fridge or freezer, making it a convenient option for busy days.

Essential Ingredients for the Best Mushroom Wild Rice Soup

Here’s what you’ll need to create this delightful soup:

• Butter: Adds richness and helps sauté the vegetables to perfection.
• Onion: Provides a savory base for the soup’s flavor profile.
• Mushrooms: Use fresh, thinly sliced mushrooms for a robust umami flavor.
• Wild Rice: Stick to genuine wild rice for its unique texture and earthy taste.
• Vegetable or Chicken Broth: Acts as the foundation of the soup. Use chicken broth for a deeper flavor or vegetable broth for a vegetarian option.
• Carrots & Celery: These classic soup veggies add sweetness and crunch.
• Garlic: Brings an aromatic kick to the dish.
• Herbs & Spices: Rubbed sage, dried thyme, and salt balance the flavors beautifully.
• Milk or Heavy Cream: Choose between a roux-based creamy mixture or heavy cream for different textures and richness.

Tips for Making Perfect Wild Rice Soup

1. Choose the Right Rice: Avoid wild rice blends; stick to authentic wild rice for the best flavor and texture.
2. Don’t Skip the Sauté: Sautéing onions and mushrooms before adding other ingredients enhances their flavor.
3. Creamy Options: If you’re avoiding heavy cream, a roux made with butter, flour, and milk offers a lighter but equally creamy alternative.
4. Adjust Thickness: Use broth to thin the soup if it becomes too thick for your preference.

Variations to Try

• Add Protein: Include cooked chicken, turkey, or even crispy bacon for added protein.
• Boost Umami: Sprinkle in a teaspoon of umami mushroom seasoning or a splash of soy sauce.
• Vegetarian or Vegan: Swap butter for olive oil and use plant-based milk for a vegan-friendly version.
• Herbaceous Twist: Experiment with fresh herbs like parsley or dill for extra brightness.

Serving Suggestions

Pair this soup with crusty bread, garlic breadsticks, or a fresh green salad for a complete meal. Top each bowl with freshly ground black pepper, a drizzle of olive oil, or a sprinkle of grated Parmesan for an extra layer of flavor.

Recipe Mushroom Wild Soup:

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 6 servings (1 1/2 cups per serving)

Ingredients for the Soup Base (Instant Pot):

• 2 tablespoons butter
• 1/2 onion, finely chopped
• 8 ounces fresh mushrooms, thinly sliced
• 1 cup uncooked wild rice
• 4 cups vegetable or chicken broth
• 1 teaspoon salt
• 1/2 teaspoon rubbed sage
• 1/2 teaspoon dried thyme
• 3 garlic cloves, minced
• 5 medium carrots, diced
• 3 stalks celery, chopped (optional)

Ingredients for the Creamy Base:

• 6 tablespoons butter
• 1/2 cup all-purpose flour
• 1 1/2 cups milk (or substitute with 1 1/2 cups heavy cream)

Optional for Extra Flavor:

• 1 teaspoon umami mushroom seasoning
• 1-2 tablespoons sherry (optional but recommended)

Instructions:

1. Prepare the Soup Base:

• Use the Instant Pot’s sauté function to melt butter. Add chopped onions and mushrooms, cooking until softened.
• Add wild rice, broth, salt, sage, and thyme. Stir well.
• Set the Instant Pot to high pressure for 35 minutes. Once done, use the quick release to let out the steam.
• Stir in minced garlic, diced carrots, and celery. Cook on high pressure for an additional 10 minutes, then quick release.

2. Create the Creamy Base:

• Option A: Pour 1 1/2 cups heavy cream directly into the soup. Stir and adjust thickness with extra broth if needed.
• Option B: For a roux-based method, melt butter in a saucepan. Whisk in flour and cook for 1-2 minutes. Gradually whisk in milk until smooth and thickened. Add this mixture to the soup and stir well.

3. Combine and Serve:

• Mix the creamy base with the soup in the Instant Pot. Adjust consistency by adding broth as desired.
• Taste and enhance with umami seasoning or a splash of sherry for added depth.
• Serve hot with your favorite toppings.