Creamy Wild Rice Soup with Mushrooms is the perfect comfort food for cold days! It's a breeze to make in the Instant Pot!

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 75 minutes
  • Total time: 85 minutes
  • Yield: 6
  • Category: Soup
  • Cuisine: American

Ingredients

  • 2 tablespoons olive oil (30 ml)
  • 1 medium yellow onion (chopped)
  • 3-4 garlic cloves (chopped)
  • 3 carrots (chopped)
  • 3 stalks celery (chopped)
  • 8 oz white mushrooms (sliced)
  • 1 cup wild rice (180 grams)
  • 32 oz vegetable broth (4 cups, add more as needed)
  • 1/2 teaspoon dried thyme
  • 3/4 teaspoon paprika
  • 1/2 teaspoon red chili flakes (or to taste)
  • 1/2 teaspoon garlic powder
  • 3/4 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper (or to taste)
  • 2 twigs sage
  • 2 oz cream cheese (cut into cubes)
  • 1/2 cup heavy cream (4 oz)

Method

  1. Press the saute button on the Instant Pot. Then press the adjust button to set saute to "less". Once it displays hot, add the olive oil. Then add the onion and garlic and saute for 5 minutes until onion is soft and translucent.
  2. Add the chopped carrots, celery, sliced mushrooms and wild rice. Make sure you use original wild rice here and not the blend. Then add in the vegetable broth.
  3. Add the dried thyme, paprika, garlic powder, salt and pepper. Place few twigs of fresh sage on top.
  4. Close the pot with its lid and press the manual or pressure cook button. Cook on high pressure for 40 minutes with the pressure valve in the sealing position. Let the pressure release naturally for 15 minutes and then do a quick pressure release.
  5. Open the pot and press the saute button again (press adjust to bring saute to normal since we set it to less before). Add the cream cheese. You may also add 1 extra cup of broth here at this point if soup looks too thick.
  6. Stir in the heavy cream. Let the soup simmer for 2 minutes until the cream cheese melts. Taste test and adjust seasonings and salt at this point.
  7. Transfer mushroom wild rice soup into serving bowls and serve warm.

Stove-top Instructions

  1. Saute the onion, garlic, carrots, celery and mushrooms in olive on stove top in a heavy bottom pan. Then add the rice, spices, herbs, broth and cook for around 45 minutes until the rice is cooked. Stir the cream cheese and cream at the end and stir until the cream cheese melts. Serve warm.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.