Mushroom and Wild Rice Soup

Any soup with the words “wild” and “rice” in them screams classic. It seems elegant yet simple, flavorful yet easy to make.

It was. This is a pressure cooker recipe so there’s even less work to do because you don’t have to stand over a pot waiting for the rice to cook.

I was pleasantly surprised by the outcome too. The rice was cooked well and it was nice and creamy!

Wild rice is of the fancier variety so this isn’t a soup you’ll be able to prepare with what you have in the pantry unless you happen to have wild rice in your pantry. Then you go, Glen Coco! I don’t recommend using any other rice because it might become too mushy.

If you’re looking for an easy recipe to “leave it and go,” then this one is for you!

My family and I ate this soup with rolls but you could use any type of bread.

Please let me know if you make this soup! You can find me on Facebook, Instagram, and Pinterest!

What You Will Need:

  • 2 Cup of Celery, chopped
  • 1 Cup of Carrots, chopped
  • 1 Medium Yellow Onion, chopped and diced
  • 4 Cloves of Garlic, minced
  • 8 Ounces of Mushrooms, sliced
  • 1 Cup of Wild Rice
  • 1/2 Teaspoon of Salt
  • 1/2 Teaspoon of Ground Pepper
  • 1/2 Teaspoon of Dried Thyme
  • 1/2 Teaspoon of Sage
  • 2 Teaspoons of Flour
  • 1 Cup of Heavy Cream

The How-To:

  1. Place all of the ingredients except for the flour and the heavy cream into the pressure cooker.
  2. Set the pressure cooker to high and manual pressure. Cook for 45 minutes. Then do a quick release.
  3. Set the pressure cooker to saute mode. Remove about 1/2 cup to 1 cup of broth from the pot. Stir in the flour and return to the pot. Let cook for about 3 to 4 minutes.
  4. Then, set the pressure cooker to warm and add the heavy cream. Allow for it to heat through.
  5. Serve and Dobrou Chut’!