Description
A hearty mushroom and wild rice soup made quickly in a pressure cooker, packed with umami and whole-grain comfort.
Ingredients
Scale
- 8 ounces cremini or baby bella mushrooms, sliced
- 1 cup wild rice blend, rinsed
- 1 medium yellow onion, finely chopped
- 2 medium carrots, diced small
- 2 stalks celery, diced small
- 3 garlic cloves, minced
- 4 cups low-sodium chicken or vegetable stock
- 1 cup water (adjust depending on rice blend)
- 1/2 cup heavy cream or 1 cup whole milk for lighter option
- 2 tablespoons olive oil or butter
- 1 tablespoon soy sauce or tamari
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
- 1 bay leaf
- Salt and black pepper to taste
- Optional: 2 cups shredded cooked chicken, fresh parsley for garnish
Instructions
- Heat the pressure cooker on sauté mode and add olive oil or butter; when shimmering, add mushrooms and salt and let them brown for 2 minutes.
- Add chopped onion, carrots, and celery and sauté for 3 to 4 minutes until onion is translucent.
- Stir in minced garlic, thyme, and soy sauce, sauté for 30 seconds, then deglaze with 1/4 cup stock.
- Add rinsed wild rice blend, the rest of the stock, 1 cup water, and bay leaf; stir to combine.
- Seal the pressure cooker and set to high pressure for 22 minutes.
- After pressure release, open lid and stir in cream or milk and shredded chicken if using.
- Taste and season with salt, black pepper, and a splash of lemon juice or apple cider vinegar if needed.
- Serve hot with garnished parsley and optional crusty bread.
Notes
Use a wild rice blend labeled for shorter cook time for best results. Adjust cooking time based on the rice blend used.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Soup
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 30mg