Wild Rice and Mushroom Soup

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Wild Rice and Mushroom Soup

15 Mins

Prep Time

30 Mins

cook Time

4

Servings

Curated by: Chef Jackie

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Wild Rice and Mushroom Soup for Pressure Cookers

Contains

Soy

Gluten

Cookware Used

6.0-Quart Pressure Cooker & Wellness Guide Bundle

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Similar Recipes: Roasted Broccoli Tahini Soup

Consider this soup your cozy antidote when the weather outside starts getting brisk. Earthy, umami mushrooms, tender wild rice, and a silky herbaceous broth harmonize for a rich, yet light bowl of warm comfort.

How to Pick Mushrooms

Mushrooms should be firm. Avoid slimy and soft mushrooms.

Ingredient Swaps

Instead of wild rice, you can opt for orzo pasta if you like.

Nutrition Information

Packed with immune-supporting mushrooms, antioxidant-rich wild rice, and herbs that help minimize inflammation, this Wild Rice and Mushroom soup is deeply nourishing and even more satisfying.

The information contained in this recipe is intended for informational purposes only and does not constitute medical or dietary advice. The authors and publishers of this recipe are not responsible for any adverse reactions, health problems, or other consequences that may arise from the use of the recipe or ingredients contained herein. Readers are advised to use their own judgment and knowledge when preparing recipes, including considering any food allergies, dietary restrictions, or other health concerns they or those they are cooking for may have.

Nutritional information, where provided, is offered as a courtesy and is not guaranteed to be accurate. Readers should independently verify nutritional information if accuracy is critical.

This recipe is not intended to replace professional advice from a physician, registered dietitian, or other qualified healthcare professional. If you have any health concerns or questions about your diet, please consult with a qualified professional. The authors and publishers disclaim any liability for any adverse effects resulting from the use of the information provided in this recipe.

What to Serve with: Lemon Butter Salmon, Air Fryer Meatloaf

Ingredients Needed

3 tablespoons of extra-virgin olive oil
10 ounces baby bella mushrooms or mushrooms of choice, sliced
2 cups carrots, peeled and diced
2 cups celery stalks, diced
1 cup white onion, diced
3 garlic cloves, minced
1 tablespoon fresh thyme, chopped
.5 tablespoon fresh rosemary, chopped
1 bay leaf
1 tablespoon all-purpose flour
6 cups vegetable broth
.25 cup dry white wine
1 cup uncooked wild rice blend, washed and drained
.5 cup unsweetened soy milk
.25 teaspoon of salt and pepper, plus more to taste

Scale 1x 2x 3x

Yield 4 Serving

Instructions

PREP THE SOUP:

Select the Saute function on the pressure cooker, adjust time to 15 minutes, then press Start.
Add the olive oil, then once hot, add the mushrooms, carrots, celery, white onion, garlic, thyme, rosemary, and bay leaf. Cook until mushrooms have softened.
Sprinkle the all-purpose flour into the pot and stir to combine. Cook for another 2 minutes.
Stir in the vegetable broth, white wine, and drained wild rice.
Place the lid onto the pressure cooker.

COOK THE SOUP:

Select the Pressure Cook function, disable Keep Warm, adjust pressure to high and time to 15 minutes, then press Start.
Press Cancel when done.
Release pressure naturally by leaving the pressure cooker alone until the float valve is flush with the lid. Slide the steam release switch to Vent to release any remaining pressure.
Stir in the soy milk and season the soup to taste. Serve hot.