Description
This Creamy Wild Rice Mushroom Soup is a rich, hearty, and comforting vegetarian recipe made with tender cremini mushrooms, nutty wild rice, fresh vegetables, and aromatic herbs in a velvety broth. Easy to prepare on the stovetop or in an Instant Pot, it’s perfect for cozy fall dinners, winter meals, and meal prep.
Ingredients
Scale
For the Wild Rice Mushroom Soup:
- 1 cup uncooked wild rice or wild rice blend
- 8 oz cremini mushrooms, sliced
- 2 medium carrots, diced
- 2 celery stalks, chopped
- 1 medium white or yellow onion, chopped
- 5–6 garlic cloves, minced
- 4 cups vegetable broth
- 4 oz fresh or frozen kale, roughly chopped (thick stems removed)
- 3–4 sprigs fresh thyme or 1 teaspoon dried thyme
- 1–2 sprigs fresh rosemary or 1 teaspoon dried rosemary
- 1 bay leaf
- 1 pinch freshly grated nutmeg
- Salt and black pepper, to taste
For the Creamy Roux:
- 4 tablespoons butter (or vegan butter/oil)
- ¼ cup all-purpose flour or whole wheat flour
- 2 cups whole milk (or unsweetened plant-based milk)
Instructions
Instant Pot Method
- Combine Ingredients: Add wild rice, mushrooms, carrots, celery, onion, garlic, thyme, rosemary, and bay leaf to the Instant Pot. Pour in vegetable broth, season with salt and pepper, and stir well. Reserve the kale, nutmeg, and roux ingredients.
- Pressure Cook: Close the lid and set the valve to sealing. Cook on HIGH pressure for 30 minutes, followed by 10 minutes of natural pressure release. Carefully release the remaining pressure.
- Prepare the Roux: Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually add milk, whisking constantly. Simmer for 2–3 minutes until slightly thickened.
- Add Creamy Mixture: Open the Instant Pot and remove the bay leaf and herb sprigs. Select Sauté mode and stir in the kale, prepared roux, and nutmeg.
- Finish Cooking: Simmer for 3–5 minutes, stirring occasionally, until the kale is tender and the soup becomes creamy.
- Serve: Adjust salt and pepper to taste. Serve warm with crusty bread or a fresh green salad.
Stovetop Method
- Combine Ingredients: In a large Dutch oven or soup pot, combine wild rice, mushrooms, carrots, celery, onion, garlic, thyme, rosemary, and bay leaf. Add vegetable broth, salt, and pepper.
- Simmer: Bring to a boil, reduce heat to low, and cover. Simmer for 45–50 minutes or until the rice is tender. Add additional broth if necessary.
- Make the Roux: In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk and simmer for 2–3 minutes until smooth and slightly thickened.
- Combine: Remove the bay leaf and herb sprigs from the soup. Stir in chopped kale, the creamy roux, and nutmeg.
- Finish: Simmer uncovered for another 3–5 minutes, stirring occasionally. Adjust the consistency with additional broth or milk if needed.
- Serve: Taste, adjust seasonings, and serve hot with crusty bread.
Notes
- Rice Selection: Wild rice blends may cook faster than pure wild rice. Adjust cooking time until the rice is tender.
- Extra Creaminess: Replace some of the milk with half-and-half for a richer soup.
- Vegan Option: Substitute vegan butter or olive oil and unsweetened plant-based milk.
- Gluten-Free Option: Use a gluten-free flour blend suitable for thickening sauces.
- Soup Consistency: The soup naturally thickens as it cools because wild rice continues absorbing liquid. Add extra broth or milk when reheating.
- Storage: Refrigerate in airtight containers for up to 3–4 days.
- Freezing: Freeze for up to 2–3 months for best quality. For a smoother texture, freeze the soup base without the dairy roux and add it after reheating.
- Serving Suggestion: Pair with crusty sourdough bread, a green salad, or roasted vegetables.
- Prep Time: 15 minutes
- Cook Time: 60 minutes (stovetop, estimated)
- Category: Soup
- Method: Stovetop / Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (⅙ of recipe)
- Calories: 285 kcal
- Sugar: 7 g
- Sodium: 750 mg
- Fat: 11 g
- Saturated Fat: 6.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 29 mg