Creamy Wild Rice Soup
Ingredients
- Soup Base:
- 2 tablespoons butter
- 1/2 medium onion finely chopped
- 8 oz fresh mushrooms thinly sliced
- 1 cup uncooked wild rice pure wild rice, not a blend
- 4 cups vegetable or chicken stock
- 1 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon rubbed sage
- 3 garlic cloves minced
- 5 medium carrots chopped
- 3 celery stalks chopped (optional)
- Creamy Finish choose one:
- 1 1/2 cups heavy cream
- OR
- 6 tablespoons butter
- 1/2 cup all-purpose flour
- 1 1/2 cups milk
- Optional Flavor Boost:
- 1 teaspoon mushroom seasoning or extra salt to taste
Instructions
- Build the Soup Base:
- Using the sauté setting of your pressure cooker, melt the butter. Add the onion and mushrooms and cook for 5–7 minutes until soft and lightly golden.
- Pressure Cook:
- Stir in the wild rice, stock, salt, thyme, and sage. Secure the lid and cook on high pressure for 35 minutes. Carefully release the pressure.
- Add Vegetables:
- Add the carrots, garlic, and celery. Seal again and cook on high pressure for another 10 minutes. Release pressure once finished.
- Make It Creamy:
- Option 1 (Simplest): Stir heavy cream directly into the soup. Add extra stock if needed to loosen the texture.
- Option 2 (Classic Thickened): In a saucepan, melt butter, whisk in flour, and cook for 1–2 minutes. Slowly whisk in milk until smooth and thick. Season lightly with salt.
- Combine:
- Stir the creamy mixture into the soup until fully incorporated. Adjust thickness with additional stock if desired.
- Finish & Serve:
- Taste and adjust seasoning. Serve hot with crusty bread or crackers.
Notes
This creamy wild rice soup is rich, hearty, and comforting, packed with mushrooms, tender vegetables, and nutty wild rice. Perfect for cold evenings, meal prep, or a cozy vegetarian-friendly dinner that feels indulgent without being heavy.