Classic Pot Roast
Wild Rice and Mushroom Soup
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This soup uses a scant 1/2 cup of wild rice, but cooks it until it is very tender and almost bursting, which adds a lovely creaminess to the soup. You can always stir cooked rotisserie chicken into the finished soup to make a heartier main dish, or enjoy as-is for a soup course.
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Servings |
4 people
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Ingredients
- 2 cups baby carrots chopped lengthwise
- 2 cups sliced mushrooms
- 1 cup chopped onion
- 1 cup chopped celery
- 1/2 cup wild rice
- 3 cloves garlic minced
- 1 1/2 tsp poultry seasoning
- 1 1/2 tsp kosher salt
- 4 cups Water plus more if needed
- 1 can evaporated milk 5-ounce
Ingredients
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Instructions
- 1. In the Instant Pot, combine the carrots, mushrooms, onion, celery, rice, garlic, poultry seasoning, salt, and water.
- 2. Secure the lid on the pot. Close the pressure-release valve. Select MANUAL and set the pot at HIGH pressure for 20 minutes. At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then release any remaining pressure. Stir in the evaporated milk.
- 3. Use an immersion blender to purée about half the mixture. Add water, if needed, to achieve desired consistency. Serve hot.
Recipe Notes
Per Serving Calories: 180
Total Fat: 4g
Saturated Fat: 2g
Sodium: 820mg
Carbohydrates: 31g
Fiber: 4g
Sugars: 10g
Protein: 8g
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