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Instant Pot Mushroom Wild Rice Soup
A wonderful and filling soup
- 1 lb mushrooms fresh, thickly sliced
- 1 cup rice wild rice or wild rice blend
- 1 cup carrots diced
- 1/2 cup onion finely chopped
- 2 celery ribs diced
- 4 cups chicken or vegetable stock
- 1 bay leaf
- 1/4 tsp thyme dried or 3-4 sprigs fresh thyme
- 2 tsp salt
- 1/2 tsp pepper
- 8 oz chopped spinach fresh or frozen
- 1/2 cup cream
- 1 1/2 cups milk
- 4 tbs flour
- 4 tbs butter
Place the mushrooms, wild rice, carrots, onion, celery, stock, bay leaf, thyme, salt and pepper in the Instant Pot.
Seal and set on "soup" setting, or 30 minutes at high pressure. When time is up, let the pressure reduce naturally--this will take approximately 30 minutes.
Remove lid when pressure has dropped and add the spinach and cream. Stir. The residual heat is enough to wilt the spinach.
For thickening, melt the butter in a small saucepan. Whisk in the flour and let it cook and bubble for 2 minutes. Slowly whisk in the milk and cook over medium heat until it begins to boil; cook for 2 minutes then whisk into the soup.
Serving: 1serving | Calories: 423kcal | Carbohydrates: 39g | Protein: 16g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 951mg | Potassium: 672mg | Fiber: 3g | Sugar: 7g | Vitamin A: 8683IU | Vitamin C: 7mg | Calcium: 161mg | Iron: 2mg