Wild Rice And Mushroom Soup

Creamy vegetarian mushroom wild rice soup is so easy to make in the Instant Pot, but this recipe can be made on the stovetop if you prefer. It’s a perfect cozy autumn wild rice soup recipe!

INGREDIENTS

•  Olive oil •  White button mushroom •  Leek •  Garlic •  Carrots •  Celery •  Uncooked wild rice •  Vegetable broth •  Dried thyme •  Bay leaf •  Salt •  Black pepper

INSTRUCTIONS

Select saute mode (high) and add olive oil to the instant pot (or large pot if using the stove). Once hot, add the mushrooms and saute for about 5 to 6 minutes. Add the leek and garlic and continue cooking for another 2 minutes.

1:

Add the carrots, celery, rice, broth, herbs, salt, and pepper. Stir to combine.

2:

Place the lid on the instant pot, seal the valve, select manual high pressure, and cook for 15 minutes. It will take about 20 minutes for the pressure to rise and start cooking.

3:

Once the soup is cooked, let the pressure release naturally for 15 minutes, then release the remaining pressure.

4:

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