INGREDIENTS

INGREDIENTS FOR WILD RICE MUSHROOM SOUP

  • ▢1 cup wild blend rice or wild rice, uncooked
  • ▢8 ounce 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 ounce fresh or frozen kale leaves, roughly chopped; discard the 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 tablespoon butter; For vegan use oil or vegan butter
  • ▢1/4 cup all-purpose flour or whole wheat flour
  • ▢2 cups milk; recipe uses whole milk; For vegan use plant-based milk

INSTRUCTIONS 

INSTANT POT WILD RICE MUSHROOM SOUP

  • Add all the ingredients except kale, to the inner pot. Add broth, and mix well.
  • Turn ON pressure cook (high) for 30 minutes. Followed by 10 minutes of natural pressure release.
  • In a saucepan, melt butter over medium-high heat. Add flour and sauté for a minute, or the raw smell of flour is gone.
  • Gradually whisk in milk. Simmer the mixture for 2-3 minutes, to slightly thicken.
  • Open the Instant Pot lid. Discard bay leaf, and sprigs of fresh herbs (if using).
  • Turn on sauté mode (normal). Add kale, roux mixture, and freshly grated nutmeg.
  • Simmer the soup for 3-5 minutes, or to the desired consistency, stirring occasionally. Turn OFF sauté.Note: The soup will thicken as it cools down.
  • Enjoy wild rice mushroom soup with some salad and some crusty bread!

STOVETOP WILD RICE MUSHROOM SOUP

  • In a large, heavy-bottomed pot, add all the ingredients except kale. Add broth, and mix well.
  • Bring the soup to a boil, and cover with a lid. Reduce heat to low. Simmer the soup for 45-50 minutes, or the rice is tender.
  • In a saucepan, melt butter over medium-high heat. Add flour and sauté for a minute, or the raw smell of flour is gone.
  • Gradually whisk in milk. Simmer the mixture for 2-3 minutes, to slightly thicken.
  • Discard bay leaf, and sprigs of fresh herbs (if using).
  • Add kale, roux mixture, and freshly grated nutmeg.
  • Simmer the soup for 3-5 minutes, or to the desired consistency, stirring occasionally. Turn OFF the heat.Note: The soup will thicken as it cools down.
  • Enjoy wild rice mushroom soup with some salad and some crusty bread!
  • NOTES
  • Please refer to the post for the following:
  • How To Make Wild Rice Mushroom Soup Gluten Free?
  • Tips For Delicious Wild Rice Mushroom Soup
  • Frequently Asked Questions
  • Disclaimer
  • Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.