My husband loves soup. He says he could eat it every day for lunch, so every fall I start cooking my way through all our favorite recipes, happy to rediscover those that I've ignored during the summer and happy to have delicious leftovers (which my husband also loves) to serve for lunch. Once I've grown tired of all the familiar recipes, I start searching online and through my cookbooks for something new. Since we recently got an Insta-Pot, I was eager to try this creamy mushroom and wild rice soup, which I found on Pinch of Yum (a new-to-me food blog that is quickly becoming a favorite!). Not only was it super easy, but there were plenty of leftovers for future meals. However, instead of saving it for Rod's lunches, I decided to freeze it so we can take it on our next camping trip.
Instant Pot Creamy Mushroom
and Wild Rice Soup
For the Instant Pot:
5 medium carrots, chopped
5 stalks celery, chopped
Half of an onion, chopped
3 cloves garlic, minced (optional)
1 cup uncooked wild rice
8 oz. fresh mushrooms, sliced
4 cups vegetable or chicken broth
1 tsp. salt
1 tsp. poultry seasoning
1/2 tsp. dried thyme
For the Stovetop:
6 Tbsp. butter
1/2 cup flour
1 1/2 cups 2% milk
Place all the ingredients in the first list into the Instant Pot. Cook on manual for 45 minutes. After 45 minutes, release the steam using the valve on top.
Just before the soup is finished cooking, melt the butter in a saucepan. Whisk in the flour and cook for one to two minutes. Whisk in the milk, a little bit at a time, until you have a smooth, thickened sauce. Salt to taste.
Once the soup is finished cooking and you've released the steam on the Instant Pot, stir in the creamy sauce.
Serve with a green salad or crusty bread.
Yield: 6 servings
I added a few handfuls of diced rotisserie chicken (brought to room temperature) when I added the roux to the soup. The wild rice gives the soup a delicious nutty flavor, but my husband prefers regular rice, so I'll try that next time around.
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