Pressure Cooker Mushroom and Wild Rice Soup
- Total Time
- About 1 hour
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
Yield:6 to 8 servings
- 4tablespoons unsalted butter (½ stick)
- 1yellow or red onion, minced
- 2pounds mixed mushrooms (such as cremini and shiitake), tough stems removed, mushrooms chopped into ½- to 1-inch pieces
- Kosher salt and black pepper
- 2celery stalks, chopped
- 1large carrot, peeled and chopped
- 6garlic cloves, smashed and chopped
- 3sprigs fresh thyme or 1 teaspoon dried thyme
- 1teaspoon garlic powder
- ¼cup all-purpose flour
- 5cups vegetable or chicken stock
- ½cup dry white wine (see Tip)
- 1cup wild rice (about 6 ounces)
- ½cup sour cream
- Chopped scallions or chives and fresh dill, for topping
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
280 calories; 11 grams fat; 6 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 33 grams carbohydrates; 4 grams dietary fiber; 7 grams sugars; 12 grams protein; 847 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Turn on the sauté setting on a 6- to 8-quart electric pressure cooker. Melt the butter, then add the onion. Cook, stirring occasionally, until translucent, about 5 minutes.
- Step 2
Add the mushrooms and 1 teaspoon salt, and cook, stirring occasionally, until the mushrooms have released their liquid and shrunk a bit, about 8 minutes. Add the celery, carrot, chopped garlic, thyme, garlic powder and several generous grinds of black pepper. Stir to combine. Add the flour and stir until the vegetables are evenly coated and no white spots remain.
- Step 3
Pour in the stock and wine, and turn off the heat. Scrape the bottom of the pot very well to incorporate flour and any browned bits that are stuck to the bottom. (This will add flavor and also prevent a burn warning later.) Stir in the wild rice.
- Step 4
Cook on high pressure for 10 to 12 minutes. Turn off the heat and let the pressure reduce naturally for 10 minutes, then release the remaining pressure manually.
- Step 5
Stir the soup and check the texture of the wild rice; if it needs a bit more time repeat the pressure cooking process for a cook time of 2 minutes and rapidly release the pressure. Check the texture of the soup; if you’d like it to be thicker, turn on the sauté function and let the soup simmer to reduce to desired consistency. Turn off the heat.
- Step 6
Put the sour cream in a small bowl and slowly whisk in a few spoonfuls of warm soup until smooth, then stir the mixture into the soup. (This prevents the sour cream from separating.) Taste the soup and add salt and pepper to taste.
- Step 7
Serve the soup in bowls topped with chopped scallions or chives and dill. Reheat any leftovers on low until warm. (Boiling can cause the sour cream to break.)
Tip
- If you prefer to cook without wine, instead add ¼ cup more water or stock and 2 teaspoons of white wine vinegar or lemon juice.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Hope
To make without pressure or slow cooker: Once you've stirred in the wild rice at the end of step 3, simmer the soup covered until the rice is cooked. The time will vary depending on your rice (and how old it is), but figure about 40-45 minutes.
cindi
I don’t have a pressure cooker, if I am just using a large Dutch oven on the stove top how long do I cook the rice
Mia
For a slow cooker, sauté as directed in a saucepan. Add sautéed veggies to slow cooker with rest of ingredients (except cream and garnish). Cook on low for 8 hours of on high for 6 hours. Check in to ensure sufficient liquid occasionally. When wild rice cracks open so you can see the lighter color inside, it’s ready. Mix in the cream and add garnish per the recipe.
Mitchell
Lesson learned: Black rice makes soups purple. :)
Stephanie
Very VERY tasty soup! We are eating low fat plant based diet, so I left off the butter (using a spritz of olive oil cooking spray instead) and substituted soy milk for the sour cream. The wild rice we had on hand was Lundberg's wild rice blend and that cooked up perfectly with 10 minutes cook time in our Instapot. Turned out rich and delicious!
Laura
Any ideas how to cook this stovetop in a soup pot?
Suzanne
I've made a stove top version of this for years. Since wild rice, depending upon age and source, can often be hard and chewy, I routinely soak it all day or even overnight.
elizaBeth Simpson
to questions about doing stovetop: you can also cook the wild rice separately in the broth (either in a rice cooker or on the stove) and add it at step 3, then just simmer a few minutes to incorporate. (I think this is a plus to not overcook the flavor out of the veggies/spices while the rice is cooking).
Mmm
Suggestions for a vegan replacement to sour cream?
Sarah H
I have neither a slow cooker nor a pressure cooker. How would this recipe change, e.g. cook the wild rice separately before adding to the rest?, if I were to make it the old fashioned way?
Robin
Delicious instapot recipe for a quick and “tastes like it cooked for hours” soup! 3lb mushrooms, 7 cups water with “ better than bouillion”. Added caraway seeds. 3/4 cup wild rice and 3/4 cup toasted fregula. Fregula holds up in soups and adds a starch to make the soup creamier. Finish on sautee function and added A head of lacinto kale and chard for an all in one bowl meal. Garnish with yogurt and scallions. A 5 star!
STLCooks
If you want to stay with a creamy soup, you could make a cashew cream (equal parts soaked raw cashews - discard soaking water - and water, blitzed in a blender til smooth), as well as some extra lemon juice for tang.
Karan Lewis
To get the the slow cooker version click on “this recipe in the slow cooker”. It should be in red, the first paragraph under the picture. Hope this helps.
Sue
Great Soup! Cleaning and chopping 2 lbs of mushrooms was exactly the mindful, meditative task I needed after a stressful Friday at work. And the delicious, aromatic bowl of nirvana at the end .... who doesn't need that now??
tworose
I made this soup in a 5 qt le creuset dutch oven on the top of the stove, and after stirring in the rice, I put it covered in a 300 degree oven for 2 hours. (Check every 30 minutes to be sure there's still enough liquid - I didn't have to add any.) The rice came out perfect, and the house smelled delicious all afternoon. I used half shitaki and half crimini mushrooms, rice flour (GF), vegetable stock, 1/4 cup lemon juice instead of wine, and soy milk instead of sour cream. Came out great!
C
Delicious soup recipe! Changes I made: used half the butter and added olive oil. Added rehydrated mushroom mix for some extra umami. Followed the wine substitution method but instead of using broth, added the water used to soak dehydrated mushrooms. Topped the soup with truffle oil. Changes for next time: more rice to add bulk (possibly 1.5 cups) Definitely not a quick weeknight dinner recipe. 1 hour cook time is accurate. But good for meal prep and I think has excellent ROI.
Mary
I just cooked this soup and it’s delicious. I prepared the soup on my stove top. Cooked the brown rice/wild rice combination in a separate pot with chicken stock. Cooked all the other ingredients in my large stock pot separately. I did add butter that was already mixed with white miso from my refrigerator.. I would serve this with crispy toasted baguettes I just cookedand a Caesar salad on the side. I couldn’t be more pleased with this dish. I’m sure that it freezes well. this soup is a winner
Faye
Rice no where near cooked at 12 mins. Put in for another 8 mins. Still quite chewy - I know it's supposed to be somewhat, but I probably would add more stock and pressure cook for 20 mins in future. Perhaps I'm less adept at chopping, but I wouldn't consider this a week night dish.
Kate
This made a delicious soup! Not the biggest garlic fan for soups, so I reduced to 4 garlic cloves and scratched the garlic powder. Added 2 bay leaves. The 6 qt instant pot is not big enough to accommodate all the mushrooms that this recipe calls for. It can fit 1.5 lbs of mushrooms, 2 lbs was a bit too ambitious.
Drake Baer
Manzanilla instead of red wine. Triple the thyme. Additional butter at the end instead of sour cream. I found the sour cream muddled the exquisite taste of the shrooms, butter and sherry. As written, this doesn’t quite work as vegetarian stroganoff.
Erika
So good! Leftovers were excellent too. Easily cooked on the stove-top in a Dutch oven with slight modification. I added 2 stalks of leeks, as they seemed fitting. I put the firmer vegetables in after the onion to cook down and sweat, then put all of the mushrooms in until they shrunk too. I added the broth, wild rice, etc as directed and let it simmer for ~45min. Then sour cream, etc. The textures were all perfect that way. Just test the rice here and there to taste when it's done. Enjoy!
Cassie
Don’t make the same mistake I did! If you (like me) cannot find wild rice and are too lazy to keep looking so you substitute white rice, don’t do it! The soup turned out not a soup and more a mushy rice mixture. Flavor is still good, butI wanted a soup. Let this be the warning I didn’t have!
Julianne D.
Kept getting the burn warning despite fully deglazing it. I think mixing in the rice is a mistake, as that’s what kept burning. After 3 attempts to fix the burn issue I finally gave up and transferred it to the stove. It was very annoying and diminished how much I enjoyed eating it in the end.
Samantha
Great soup. So rich without being calorie heavy. I make this in my instant pot (11min) with no trouble.
Miette
1/14/24: increase cook time to 15 minutes for rice. Needs salt.
jon
I usually soak wild rice overnight with salt to soften it. I forgot to do that with this recipe and it took about 90 minutes to cook, adding water regularly. Soaking it overnight can shorten it to 45 minutes
crissy
This soup is good. However, it would be multitudes better with roasted mushrooms!
Jennifer
A delicious soup! I included cannellini beans for a bit more substance, and added the sour cream to individual bowls since not everyone wanted that ingredient. (It tasted fine both ways.) One note of caution: when manually releasing the pressure on the Instant Pot, it's a good idea to have a towel handy to cover the top since there was some spattering of hot soup along with the steam.
linda m
I made this soup exactly as the recipe stated and it was pretty great! But my husband thought the wild rice overpowered the other flavors and he was not a fan - he suggested adding a little curry powder to soften the wild rice flavor. I added 1/4 tsp of curry powder, and OMG! He was right! It added a warm subtle flavor that wonderfully balanced out the strong wild rice flavor!
linda m
I made this soup per the recipe and it was pretty great! But my husband was not a fan - he felt the strong flavor of the wild rice was a bit overpowering. He suggested I add a bit of curry powder! I added 1/4 tsp curry powder - and OMG! The warm subtle flavor of the curry powder balanced the stronger wild rice flavor, and the result was delicious!!!
Private notes are only visible to you.
Advertisement
