Wild Rice and Mushroom Soup
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.
Servings Prep Time
4people 15minutes
Cook Time
Servings Prep Time
4people 15minutes
Cook Time
  • 2cups baby carrotschopped lengthwise
  • 2cups sliced mushrooms
  • 1cup chopped onion
  • 1cup chopped celery
  • 1/2cup wild rice
  • 3cloves garlicminced
  • 1 1/2tsp poultry seasoning
  • 1 1/2tsp kosher salt
  • 4cups Waterplus more if needed
  • 1can evaporated milk5-ounce
  1. 1. In the Instant Pot, combine the carrots, mushrooms, onion, celery, rice, garlic, poultry seasoning, salt, and water.
  2. 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. 3. Use an immersion blender to pureĢe 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