Creamy Mushroom Wild Rice Soup made in the Instant Pot! This soup is easy to make and so comforting on a cold day. All seasons must be soup seasons in my opinion.
He isn’t a huge soup fan and that’s the reason why I don’t have soups for dinner everyday (else I totally would!). According to me, soups are super light and don’t fill him up.So, these days I have been trying to make filling soups which feel like a complete meal.And one of my recent favorites is this Mushroom Wild Rice Soup made in the Instant Pot!It’s really filling, creamy and so easy to make in one-pot.
A lot of wild rice soup recipes call for a roux to make the soup thick and creamy.However, I haven’t done it here.Once the soup was cooked, I added cream cheese and heavy cream and it was perfectly creamy for me.In fact I much prefer it this way since the cream cheese adds a bit of tang to the soup which I personally like.The mushroom wild rice soup gets its earthy flavors from herbs like thyme and sage. For this recipe, I used dried thyme and fresh sage.
Ingredients
2 tablespoons olive oil 30 ml
1 medium yellow onion chopped
3-4 garlic cloves chopped
3 carrots chopped
3 stalks celery chopped
8 oz white mushrooms sliced
1 cup wild rice 180 grams
32 oz vegetable broth 4 cups, add more as needed
1/2 teaspoon dried thyme
3/4 teaspoon paprika
1/2 teaspoon red chili flakes or to taste
1/2 teaspoon garlic powder
3/4 teaspoon salt or to taste
1/4 teaspoon black pepper or to taste
2 twigs sage
2 oz cream cheese cut into cubes
1/2 cup heavy cream 4 oz
Method* Press the saute button on the Instant Pot. Then press the adjust button to set saute to less. Once it displays hot, add the olive oil.
* Then add the onion and garlic and saute for 5 minutes until onion is soft and translucent.
* Add the chopped carrots, celery, sliced mushrooms and wild rice. Make sure you use original wild rice here and not the blend.
Then add in the vegetable broth.
* Add the dried thyme, paprika, garlic powder, salt and pepper. Place few twigs of fresh sage on top.
* Close the pot with its lid and press the manual or pressure cook button.
* Cook on high pressure for 40 minutes with the pressure valve in the sealing position. Let the pressure release naturally for 15 minutes and then do a quick pressure release.
* Open the pot and press the saute button again (press adjust to bring saute to normal since we set it to less before). Add the cream cheese.
* You may also add 1 extra cup of broth here at this point if soup looks too thick.
* Stir in the heavy cream. Let the soup simmer for 2 minutes until the cream cheese melts. Taste test and adjust seasonings and salt at this point.
* Transfer mushroom wild rice soup into serving bowls and serve warm.
* Saute the onion, garlic, carrots, celery and mushrooms in olive on stove top in a heavy bottom pan. Then add the rice, spices, herbs, broth and cook for around 45 minutes until the rice is cooked.
* Stir the cream cheese and cream at the end and stir until the cream cheese melts. Serve warm.