Name: Creamy Wild Rice Mushroom Soup – Instant Pot & Stovetop Recipe
Prep time: 15 min
Cook time: PT-498033H29M9S
Total time: PT-498033H29M9S
Cuisine: American
Ingredients: 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; Salt and pepper to taste; 4 tablespoon butter; For vegan use oil or vegan butter; ¼ cup all-purpose flour or whole wheat flour; 2 cups milk; recipe uses whole milk; For vegan use plant-based milk

Jump to Recipe· 4.1 from 14 reviews

I have to tell you, this Creamy Wild Rice Mushroom Soup – Instant Pot & Stovetop Recipe has become one of my absolute favorites when I’m craving something cozy and indulgent without a lot of fuss. I love how the wild rice adds such a wonderful nutty chewiness, pairing beautifully with the earthy mushrooms and vibrant kale. Whether I’m using the Instant Pot for a speedy dinner or simmering it slowly on the stovetop, this soup always delivers that perfect creamy richness and comforting warmth that feels like a big, delicious hug in a bowl.

Why You’ll Love This Creamy Wild Rice Mushroom Soup – Instant Pot & Stovetop Recipe

For me, the flavor of this soup is just incredible. The combination of wild rice and cremini mushrooms creates this deep, earthy base that’s perfectly complemented by fresh thyme, rosemary, and a hint of garlic. The creamy roux made with butter and milk adds that luscious texture that makes every spoonful soothing and satisfying. I’m always amazed at how something that tastes this rich can be made so simply with wholesome ingredients.

What really excites me about this recipe is how adaptable and easy it is. The Instant Pot version gets dinner on the table fast without skimping on flavor, while the stovetop method lets you slow-simmer for even more depth if you have the time. It’s an ideal dish for chilly nights, family dinners, or when you want to impress guests with something hearty yet elegant. Trust me, once you try this recipe, it will quickly become a go-to whenever you want to treat yourself to something special.

Ingredients You’ll Need

Inside a black electric cooker with a shiny silver inner pot, there are five sections of ingredients neatly placed but not mixed. On the top left, there are small bright orange carrot pieces. Next to the carrots on the top right, a pile of wild rice with mixed brown, black, and white grains forms one layer. Below the rice and carrots, in the center, there is a small heap of minced garlic with a pale cream color. Moving downward, sliced white mushrooms with light brown edges are spread over the garlic and rice. At the bottom left, light green chopped celery sticks fill a section, and to the bottom right, diced white onions complete the circle. The cooker is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

These ingredients are straightforward and simple, but each one plays a crucial role in building the soup’s flavor, texture, and beautiful color. From the nutty wild rice to the fresh herbs and creamy roux, each element works together perfectly to create a balanced and comforting dish.

1 cup wild blend rice or wild rice, uncooked: Adds a chewy texture and hearty nutty flavor that’s the soul of the soup.
8 ounces Cremini mushrooms, sliced: Bring earthy depth and umami to every bite.

2 medium carrots, diced: Provide a subtle sweetness and beautiful color contrast.
2 stalks celery, chopped: Offer a mild aromatic base and slight crunch.
1 medium white or yellow onion, chopped: Builds foundation flavor with a savory bite.

5-6 cloves garlic, minced: Packs a punch of aroma and umami complexity.
4 cups vegetable broth: The flavorful liquid base that ties everything together.
4 ounces fresh or frozen kale, roughly chopped: Adds vibrant green color and healthy texture, the stems removed because they get woody.

3-4 sprigs fresh thyme or 1 teaspoon dried thyme: Infuses a subtle, herbaceous note.
1-2 sprigs fresh rosemary or 1 teaspoon dried rosemary: Provides a fragrant pine-like flavor that complements the mushrooms so well.
1 bay leaf: Enhances the savory backbone with warm, earthy undertones.

Salt and pepper to taste: Essential for seasoning and bringing all the flavors alive.
4 tablespoons butter (or oil/vegan butter): Foundation of the creamy roux that thickens and enriches the soup.
¼ cup all-purpose flour or whole wheat flour: Combines with butter to make a roux that gives the soup its silky texture.

2 cups milk (or plant-based milk): Adds creaminess and smooth richness without overpowering the other flavors.

Directions

Step 1: If you’re using the Instant Pot, add all the ingredients except the kale directly into the inner pot. Pour in the vegetable broth and stir everything together to combine.

Step 2: Close the lid and set the Instant Pot to pressure cook on high for 30 minutes. When the cooking time is up, let it naturally release pressure for about 10 minutes before carefully quick-releasing any remaining pressure.

Step 3: Meanwhile, in a separate saucepan, melt the butter over medium-high heat. Add the flour and sauté it for about one minute, stirring constantly until the raw smell of the flour disappears and it forms a smooth paste.

Step 4: Gradually whisk in the milk and continue cooking for 2-3 minutes, allowing the mixture to thicken slightly—this is your creamy roux that will elevate the soup’s texture.

Step 5: Open the Instant Pot lid and carefully remove the bay leaf and fresh herb sprigs. Turn the Instant Pot to ‘Sauté’ mode on normal.

Step 6: Stir in the chopped kale and the creamy roux mixture. Let the soup simmer gently for 3-5 minutes until the kale wilts and the soup thickens to your preferred consistency, stirring occasionally to prevent sticking. Then turn off the sauté setting.

Step 7: If using the stovetop method, place all ingredients except kale and the roux components in a heavy-bottomed pot. Bring it to a boil, then cover and reduce to a low simmer for 45-50 minutes, until the rice is nice and tender.

Step 8: Prepare the roux exactly as described earlier, discard bay leaf and herbs from the soup, add kale and roux mixture, then simmer a few minutes more. Turn off the heat and let the soup sit for a moment before serving.

Servings and Timing

This recipe comfortably serves 4 to 6 people, making it perfect for a family meal or sharing with friends. Prep time usually takes about 15 minutes, as chopping the vegetables and prepping ingredients is straightforward. The Instant Pot method cooks in about 30 minutes of pressure cooking plus natural release time, totaling roughly 50 minutes including prep and finishing on sauté mode. The stovetop method requires a longer simmer time of about 45-50 minutes, so expect about an hour in total from start to finish. There’s no resting time needed, but I like to let it cool slightly for 5 minutes before diving in to enjoy the best texture.

How to Serve This Creamy Wild Rice Mushroom Soup – Instant Pot & Stovetop Recipe

Two white bowls filled with creamy mushroom soup are placed on a white marbled surface, one bowl closer to the front and the other slightly behind. The soup has a thick, light beige color with visible chunks of orange carrot slices, brown mushroom pieces, and small green herbs mixed throughout. A silver spoon rests inside the front bowl, its handle leaning on the bowl’s edge. A dark grey cloth with a sprig of fresh rosemary and thyme sits beside the front bowl. The scene is softly lit, highlighting the texture of the soup and ingredients. photo taken with an iphone --ar 4:5 --v 7

I love serving this soup piping hot to truly savor its rich creaminess and comforting aroma. It pairs beautifully with a crisp green salad dressed with lemon vinaigrette to balance the earthiness. Crusty bread or warm, chewy rolls are perfect for dipping and soaking up every bit of that luscious broth. For a heartier meal, I sometimes add a side of roasted vegetables or a simple cheese plate to bring more elegance to the table.

When it comes to garnish, sprinkling freshly chopped parsley or chives adds a pop of color and fresh bite that makes the soup look as inviting as it tastes. You can also drizzle a little truffle oil or a splash of sherry vinegar just before serving to elevate its flavor even more. I enjoy plating the soup in wide soup bowls to showcase the textures of wild rice, mushrooms, and kale, and portion sizes of about 1 to 1.5 cups feel just right as a satisfying starter or main.

For beverages, this soup pairs wonderfully with a sparkling water with a squeeze of lemon or a warm herbal tea with chamomile works beautifully. I find this soup perfect for cozy weeknight dinners, small gatherings, or even holiday meals when I want to impress without too much fuss. It’s best enjoyed hot, but if you reheat gently, it’s still delightful warm or at room temperature.

Variations

One of the things I enjoy most about this Creamy Wild Rice Mushroom Soup – Instant Pot & Stovetop Recipe is how easy it is to customize. If you want to make it vegan, simply swap the butter for olive oil or vegan butter, and use your favorite plant-based milk like oat or almond milk. The flavor remains wonderfully rich and satisfying, especially if you add a little nutritional yeast for a cheesy note.

If you’re looking to switch up the ingredients, try substituting the cremini mushrooms with shiitake or portobello for a bolder mushroom flavor. I’ve also experimented with brown rice or farro instead of wild rice for different textures. For a gluten-free version, use gluten-free flour or cornstarch to make the roux, and choose gluten-free vegetable broth to keep things allergy-friendly.

I sometimes like to add extra depth by tossing in caramelized onions instead of raw onions or stirring in a handful of grated Parmesan at the end for that umami kick. And if you want a quicker stovetop version, you can skip the roux by blending a portion of the soup and then stirring it back in to thicken naturally. These little tweaks make the recipe totally flexible to whatever flavors or diets you prefer.

Storage and Reheating

Storing Leftovers

I always store leftover soup in airtight glass containers to keep it fresh and avoid any flavor loss. It will keep well in the refrigerator for 3 to 4 days. Before refrigerating, let the soup cool completely to prevent condensation buildup inside the container, which can affect texture.

Freezing

This soup freezes beautifully! I like to portion it out into freezer-safe containers or heavy-duty zip-top bags for quick thawing later. Be sure to leave a little room for expansion. The soup will keep well frozen for up to 2 months, making it an excellent option for meal prep. When you’re ready, defrost it overnight in the fridge for the best results.

Reheating

When reheating, I recommend warming the soup gently on the stovetop over low to medium heat, stirring occasionally to prevent scorching. If the soup thickened too much in storage, add a splash of broth or milk to loosen it back up to your desired consistency. Microwave works too, but do it in short bursts, stirring in between to ensure even heating. Avoid boiling it again vigorously as it can affect the creamy texture and cause the milk to separate.

FAQs

Can I use other types of rice instead of wild rice?

Absolutely! While wild rice gives this soup its signature nutty flavor and chewy texture, you can substitute brown rice, jasmine rice, or a wild rice blend depending on what you have. Just keep in mind cooking times may vary; adjust as needed so the rice is tender but not mushy.

Can I make this soup ahead of time?

Yes, this soup actually tastes even better the next day as the flavors have more time to meld. Just store it in the fridge and reheat gently when ready to serve. If you want to prep ahead, you can also make the base soup and roux separately, then combine and add kale at the last minute.

Is it possible to make this soup without dairy?

Definitely! Just replace the butter with a vegan alternative or olive oil and use your favorite plant-based milk like coconut, almond, or oat milk. The soup will still be creamy and delicious, and you can add a little nutritional yeast if you want a cheesy flavor boost.

How do I know when the wild rice is fully cooked?

Wild rice has a firmer texture than white rice, so it should be tender yet slightly chewy. It usually takes about 30 minutes in the Instant Pot or 45-50 minutes stovetop for wild rice to cook properly. Taste test a bit near the end—if it’s soft enough to bite easily but still holds its shape, it’s perfect.

Can I add other vegetables to this soup?

Of course! Feel free to add diced potatoes for extra heartiness, mushrooms variety, or even corn for sweetness. Just add those vegetables in with the other ingredients early on so they cook through. I recommend sticks to hearty veggies that won’t break down too much during cooking.

Conclusion

If you’re searching for a comforting, flavorful soup that’s both hearty and elegant, I wholeheartedly encourage you to try this Creamy Wild Rice Mushroom Soup – Instant Pot & Stovetop Recipe. It’s one of those dishes that feels special but comes together with ease, making it a true kitchen win. From the satisfying textures to the lush, creamy broth infused with fresh herbs, I guarantee you’ll find yourself reaching for it again and again. Cozy up with a bowl of this soup and enjoy every delicious spoonful!