Recipe- Creamy Mushroom Wild Rice Soup To Comfort You On Rainy Day

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.