Wild Rice Mushroom Soup is a hearty, creamy, and delicious soup. Made with wild rice, fresh vegetables, and greens. This easy, comforting soup is packed with proteins and veggies! This recipe can be made vegan and gluten-free.
PREP TIME 20 mins
COOK TIME 40 mins
TOTAL TIME 1 hr
INGREDIENTS
INGREDIENTS FOR WILD RICE MUSHROOM SOUP
▢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
▢pinch of freshly grated nutmeg
▢salt and pepper to taste
FOR THE ROUX
▢4 tablespoon butter; For vegan use oil or vegan butter
▢1/4 cup all-purpose flour or whole wheat flour
▢2 cups milk; recipe uses whole milk; For vegan use plant-based milk
For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends
INSTRUCTIONS
INSTANT POT WILD RICE MUSHROOM SOUP Add all the ingredients except kale, to the inner pot. Add broth, and mix well. Turn ON pressure cook (high) for 30 minutes. Followed by 10 minutes of natural pressure release. In a saucepan, melt butter over medium-high heat. Add flour and sauté for a minute, or the raw smell of flour is gone. Gradually whisk in milk. Simmer the mixture for 2-3 minutes, to slightly thicken. Open the Instant Pot lid. Discard bay leaf, and sprigs of fresh herbs (if using). Turn on sauté mode (normal). Add kale, roux mixture, and freshly grated nutmeg. Simmer the soup for 3-5 minutes, or to the desired consistency, stirring occasionally. Turn OFF sauté. Note: The soup will thicken as it cools down. Enjoy wild rice mushroom soup with some salad and some crusty bread! STOVETOP WILD RICE MUSHROOM SOUP In a large, heavy-bottomed pot, add all the ingredients except kale. Add broth, and mix well. Bring the soup to a boil, and cover with a lid. Reduce heat to low. Simmer the soup for 45-50 minutes, or the rice is tender. In a saucepan, melt butter over medium-high heat. Add flour and sauté for a minute, or the raw smell of flour is gone. Gradually whisk in milk. Simmer the mixture for 2-3 minutes, to slightly thicken. Discard bay leaf, and sprigs of fresh herbs (if using). Add kale, roux mixture, and freshly grated nutmeg. Simmer the soup for 3-5 minutes, or to the desired consistency, stirring occasionally. Turn OFF the heat. Note: The soup will thicken as it cools down. Enjoy wild rice mushroom soup with some salad and some crusty bread!
ADVERTISEMENT
