This Creamy, one-pot vegetarian soup recipe made mushrooms, wild rice, few vegetables, and spices is hearty and warming for a cold fall or winter dinner night.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 40 minutes
  • Total time: 50 minutes
  • Yield: 4
  • Category: Soup
  • Cuisine: American

Ingredients

For Soup in Instant Pot

  • 1 cup wild rice (uncooked)
  • 8 ounces cremini mushroom (diced)
  • 2 large carrot ((about 1 cup), chopped)
  • 3 stalks celary (chopped)
  • 1/2 medium onion (chopped)
  • 3 cloves garlic (minced)
  • 4 cups vegetable stock (or water)
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon rosemary
  • salt and pepper (to taste)

For Roux in Stovetop Pot

  • 4 tablespoons butter
  • 1/4 cup all purpose flour
  • 2 cups milk

Method

Instant Pot

  1. Place all the ingredients into the pot.
  2. Then pour the vegetable stock (or water) and stir well. Close the lid on the pot. Set the instant pot to SOUP (High) mode for 30 minutes. Once the instant pot beeps, let it Natural Pressure Release (NPR).

Make a Roux on Stovetop Pot

  1. Once the pressure cooking is done, melt the butter in a pot, then add all-purpose flour. Cook it for about 2 minutes, stirring continuously until the raw smell disappears. Now, add milk and whisk well until smooth without any lumps. Cook it for another 1-2 minutes. Turn off the flame.

Mix it Together

  1. Add the creamy roux and stir well. Soup will thicken as it sits, so adjust the consistency according to your preference.
  2. Garnish with chives, Serve hot with crusty bread, and a salad. Enjoy.

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.