Ingredients
Wild Rice Mushroom Soup 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
Roux Ingredients
- 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
Instructions
- Prepare Ingredients: Measure and chop all vegetables and herbs as directed. Slice mushrooms, dice carrots, chop celery and onion, mince garlic, and roughly chop kale, discarding stems.
- Add Ingredients to Cooking Vessel: For Instant Pot: Place wild rice, mushrooms, carrots, celery, onion, garlic, vegetable broth, thyme, rosemary, bay leaf, salt, and pepper into the Instant Pot inner pot and stir well to combine. For stovetop: Add the same ingredients to a large, heavy-bottomed pot and mix.
- Cook Wild Rice and Veggies: Instant Pot: Set to Pressure Cook on High for 30 minutes, then allow natural pressure release for 10 minutes before opening. Stovetop: Bring soup to a boil, cover with a lid, reduce heat to low, and simmer for 45-50 minutes until the rice is tender.
- Prepare the Roux: In a separate saucepan, melt butter over medium-high heat. Add flour and sauté, stirring constantly, for about one minute until the raw flour smell dissipates. Gradually whisk in milk and let simmer for 2-3 minutes until the mixture thickens slightly.
- Combine and Finish Soup: Remove bay leaf and herb sprigs from the soup. For Instant Pot: Turn on sauté mode, add chopped kale and the roux mixture, then simmer for 3-5 minutes until the kale wilts and the soup reaches desired consistency. For stovetop: Add kale and roux to the pot, then simmer for 3-5 minutes until thickened and kale is tender. Stir occasionally.
- Serve: Turn off heat or sauté mode. Note that the soup will continue thickening as it cools. Enjoy hot with a side salad and crusty bread.
Notes
- The soup thickens further as it cools, so adjust the final simmer time according to desired thickness.
- For a vegan version, substitute butter with vegan butter or oil, and use plant-based milk in the roux.
- Fresh herbs provide better flavor, but dried herb equivalents can be used as specified.
- Wild rice blend can include other grains; adjust cooking times slightly as needed.
- To reduce sodium, use low-sodium vegetable broth and adjust salt to taste.
- Prep Time: 15 minutes
- Cook Time: Instant Pot: 40 minutes (30 minutes pressure cook + 10 minutes natural release); Stovetop: 50-55 minutes
- Category: Soup
- Method: Instant Pot (Pressure Cooking) or Stovetop (Simmering)
- Cuisine: American
- Diet: Vegetarian
