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Creamy Wild Rice Mushroom Soup Recipe

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4.2 from 6 reviews

This Creamy Wild Rice Mushroom Soup is a hearty, comforting American classic made with a blend of wild rice and cremini mushrooms simmered in a flavorful vegetable broth, enriched with a creamy roux. Perfect for a cozy meal, it features vegetables like carrots, celery, onion, and kale, seasoned with fresh herbs and nutmeg. Adaptable to Instant Pot or stovetop cooking methods, it delivers a rich texture and wholesome taste that's satisfying and nutritious.

  • Total Time: 1 hour
  • Yield: 4 servings

Ingredients

Wild Rice Soup Base

  • 1 cup wild blend rice or wild rice, uncooked
  • 8 ounces 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 ounces fresh or frozen kale leaves, roughly chopped; discard 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 tablespoons butter (use oil or vegan butter for a vegan option)
  • ¼ cup all-purpose flour or whole wheat flour
  • 2 cups milk (whole milk recommended; use plant-based milk for vegan option)

Instructions

  1. Prepare the soup base: Add wild rice, sliced mushrooms, diced carrots, chopped celery, chopped onion, minced garlic, vegetable broth, fresh or dried thyme, rosemary, and bay leaf into the inner pot of the Instant Pot (or a large heavy-bottomed pot for stovetop method). Stir to combine all ingredients.
  2. Cook the soup: For Instant Pot: Seal the lid and set to pressure cook on high for 30 minutes, then allow a natural pressure release for 10 minutes before carefully opening. For stovetop: Bring the pot to a boil, then cover and reduce to low heat. Simmer for 45-50 minutes until the rice is tender.
  3. Make the roux: In a separate saucepan, melt butter over medium-high heat. Add the flour and sauté for about a minute until the raw flour smell disappears. Gradually whisk in the milk and simmer for 2-3 minutes until slightly thickened.
  4. Finish the soup: Remove bay leaf and sprigs of fresh herbs from the soup. Turn the Instant Pot to sauté mode (normal) or keep stovetop heat low. Add the chopped kale, roux mixture, and a pinch of freshly grated nutmeg to the soup. Simmer for an additional 3-5 minutes, stirring occasionally until the soup reaches desired consistency.
  5. Serve: Turn off heat or Instant Pot sauté mode. Keep in mind the soup will thicken further as it cools. Serve warm paired with a fresh salad and crusty bread for a complete meal.

Notes

  • The soup thickens as it cools — adjust thickness by stirring in additional broth or milk if needed when reheating.
  • For a vegan version, substitute butter with oil or vegan butter, and use plant-based milk.
  • The herbs can be substituted with dried versions if fresh are not available.
  • Wild rice blend adds texture and nuttiness; pure wild rice or a blend with brown rice works well.
  • Leftovers store well in the refrigerator for up to 3 days and freeze nicely for longer storage.
  • Author: Ella
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Soup
  • Method: Instant Pot
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://mydishspace.com/creamy-wild-rice-mushroom-soup-recipe/