Creamy Wild Rice and Mushroom Soup
Introduction:
Indulge in the comforting embrace of a warm bowl of Creamy Wild Rice and Mushroom Soup, a hearty blend of earthy mushrooms, wholesome wild rice, and aromatic herbs. This soul-warming dish is perfect for cozy evenings or as a satisfying meal during colder months. Whether prepared on the stove-top or in the Instant Pot, this recipe promises rich flavors and nourishing goodness in every spoonful.
Ingredients:
- 7 tbsp olive oil, divided
- 14 oz mushrooms, sliced (approximately 6 cups sliced)
- 2 tbsp balsamic vinegar
- 1 brown onion, diced
- 4 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried oregano
- ½ tsp dried rosemary, chopped
- ¼ tsp powdered sage
- ½ cup white wine (or use broth)
- ⅓ cup all-purpose flour
- 5 cups soup stock/broth
- 1 ½ cups unsweetened milk (soy or oat recommended)
- 2 celery stalks, sliced
- 2 carrots, diced or cut into half-moons
- 1 cup wild rice blend
- 7 oz frozen chopped kale (or fresh deveined, chopped kale)
- Salt and pepper to taste
Instructions:
Stove-Top Method:
- In a heavy-bottomed pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the mushrooms and cook for 8-9 minutes until caramelized. Drizzle with balsamic vinegar and cook until glazed. Set aside.
- Reduce the heat to medium, add the remaining 5 tablespoons of olive oil. Sauté onions until softened, about 2-3 minutes. Add garlic, thyme, oregano, rosemary, and sage, cooking for 30 seconds. Deglaze with white wine (or broth), cooking until most of the moisture is evaporated.
- Sprinkle in flour, stirring for 2 minutes. Pour in 2 cups of broth, whisking constantly until thickened. Add the rest of the broth, dairy-free milk, celery, carrots, and rice. Bring to a simmer, cover, and cook as directed on the rice package. Stir in kale and mushrooms. Season with salt and pepper. Serve hot.
Instant Pot Method:
- Set Instant Pot to Sauté, add 2 tablespoons of olive oil. Cook mushrooms until caramelized, about 8-9 minutes. Drizzle with balsamic vinegar and cook until glazed. Set aside.
- Add remaining 5 tablespoons of olive oil. Sauté onions until softened, about 2-3 minutes. Add garlic, thyme, oregano, rosemary, and sage, cooking for 30 seconds. Deglaze with white wine (or broth), cooking until most moisture evaporates.
- Sprinkle in flour, stirring for 2 minutes. Pour in 2 cups of broth, whisking constantly until thickened. Add remaining broth, dairy-free milk, celery, carrots, and rice. Lock lid and cook on High Pressure for 20 minutes. Allow natural pressure release for 5 minutes, then manually vent remaining steam. Stir in kale and mushrooms. Season with salt and pepper. Serve hot.
Nutrition Information (per serving):
- Calories: 374
- Carbohydrates: 42g
- Protein: 10g
- Fat: 18g
- Saturated Fat: 2g
- Sodium: 845mg
- Potassium: 678mg
- Fiber: 5g
- Sugar: 7g
- Vitamin A: 7244IU
- Vitamin C: 43mg
- Calcium: 153mg
- Iron: 2mg
Conclusion:
With its wholesome ingredients and rich flavors, Creamy Wild Rice and Mushroom Soup offers both comfort and nourishment in every spoonful. Whether prepared on the stove-top or in the Instant Pot, this versatile recipe is sure to become a favorite for family meals or gatherings with friends. Enjoy the warmth and satisfaction of homemade soup with this delightful dish.
Wild Rice and Mushroom Soup
Ingredients:
- 7 tbsp olive oil, divided
- 14 oz mushrooms, sliced (approximately 6 cups sliced)
- 2 tbsp balsamic vinegar
- 1 brown onion, diced
- 4 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried oregano
- ½ tsp dried rosemary, chopped
- ¼ tsp powdered sage
- ½ cup white wine (or use broth)
- ⅓ cup all-purpose flour
- 5 cups soup stock/broth
- 1 ½ cups unsweetened milk (soy or oat recommended)
- 2 celery stalks, sliced
- 2 carrots, diced or cut into half-moons
- 1 cup wild rice blend
- 7 oz frozen chopped kale (or fresh deveined, chopped kale)
- Salt and pepper to taste
Instructions:
- Stove-Top Method:a. In a heavy-bottomed pot or Dutch oven, heat 2 tablespoons of oil over medium-high heat. Add the mushrooms and cook for 8-9 minutes until caramelized. Add balsamic vinegar and cook until glazed. Set the mushrooms aside.b. Reduce the heat to medium, add the remaining 5 tablespoons of oil. Add onions and cook until softened, about 2-3 minutes. Add garlic, thyme, oregano, rosemary, and sage, cooking for 30 seconds. Deglaze with white wine (or broth), cooking until most of the moisture is cooked off.c. Sprinkle in the flour, stirring for 2 minutes. Pour in 2 cups of broth, whisking constantly until it thickens. Add the rest of the broth, dairy-free milk, celery, carrots, and rice. Bring to a simmer, cover, and cook as directed on the rice package.. At the end of cooking, add the kale and stir in the mushrooms. Season with salt and pepper. Serve.
- Instant Pot Method: A. Set a 6-quart (or larger) Instant Pot to Sauté, and add 2 tablespoons of oil. Cook the mushrooms for 8-9 minutes, until caramelized. Add balsamic vinegar and cook until glazed. Set the mushrooms aside. B. Add the remaining 5 tablespoons of oil. When shimmering, add the onions. Cook until softened, 2-3 minutes. Add garlic, thyme, oregano, rosemary, and sage, cooking for 30 seconds. Deglaze with white wine (or broth), cooking until most of the moisture is cooked off.c. Sprinkle in the flour, stirring for 2 minutes. Pour in 2 cups of broth, whisking constantly until it thickens. Add the rest of the broth, dairy-free milk, celery, carrots, and rice.d. Lock the lid of the Instant Pot and cook on High Pressure for 20 minutes. Allow a natural pressure release for 5 minutes, then manually vent the remaining steam.e. Set to Sauté, add the kale and stir in the mushrooms. Season with salt and pepper. Serve.
Nutrition Information (per serving):
- Calories: 374
- Carbohydrates: 42g
- Protein: 10g
- Fat: 18g
- Saturated Fat: 2g
- Sodium: 845mg
- Potassium: 678mg
- Fiber: 5g
- Sugar: 7g
- Vitamin A: 7244IU
- Vitamin C: 43mg
- Calcium: 153mg
- Iron: 2mg
Enjoy your hearty Wild Rice and Mushroom Soup!