Creamy Wild Rice Soup
A creamy pressure-cooker soup built on wild rice, root vegetables and mushrooms, finished with a buttery milk roux.
⏱️ Prep: 20 min🍳 Cook: 49 min
Ingredients
| 4 cups | 960 ml | vegetable stock |
| 5 | carrots, peeled and chopped | |
| 5 | celery stalks, diced | |
| 1 cup | 240 ml | wild rice |
| 1 cup | 240 ml | mushrooms |
| 0.5 | yellow onion, chopped | |
| 1.5 tablespoons | 23 ml | minced garlic |
| 1 teaspoon | 5 ml | salt |
| 0.5 teaspoon | 2.5 ml | dried thyme |
| 6 tablespoons | 90 ml | unsalted butter |
| 0.5 cup | 120 ml | all-purpose flour |
| 1.5 cups | 360 ml | milk, divided |
Instructions
Ready in 1 hr 10 min. Prep 20 min, cook 49 min. Servings: 2/4/6/8/10 (6-quart / 8-quart).
- Stir vegetable stock, carrots, celery, rice, mushrooms, onion, garlic, salt, and thyme together in the steel pot of the pressure cooker.
- Lock the pressure cooker lid in place and set the steam vent to Sealing. Select Pressure Cook (Manual) and cook for 45 minutes on High pressure. Set the steam vent to Venting to quick-release pressure.
- Melt butter in a small saucepan over medium heat. Stir flour into the melted butter; cook for 2 minutes.
- Stir 1/2 cup milk into the flour mixture until smooth; repeat with the remaining milk. Cook until a thick and creamy sauce forms, about 2 minutes.
- Stir the sauce into the wild rice soup.
Mealthy Tip: Did you know, wild rice is actually a grass? It is harvested as a grain and is native to North America. Wild rice is high in protein, dietary fiber, and low in fat. It is also gluten-free.