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Mushroom Wild Rice Soup
Mushroom wild rice soup is a creamy and healthy bowl of delish!
Prep Time
20
minutes
mins
Cook Time
40
minutes
mins
Total Time
1
hour
hr
Course:
Soup
Cuisine:
American
Servings:
6
Author:
Holly
Equipment
Instant Pot
Ingredients
1
onion
diced
2
tablespoons
olive oil
2
cloves
garlic
minced
8
ounces
portobello mushrooms
8
ounces
white mushrooms
1 ¼
cups
wild rice
not wild rice blend
4
ounces
cream cheese
cubed
2
large carrots
chopped
3
ribs celery
chopped
6
cups
chicken broth
1
cup
water
1
bay leaf
1
teaspoon
poultry seasoning
1
teaspoon
garlic powder
Instructions
Turn the Instant Pot on to SAUTE.
Add the oil, onions, and mushrooms and cook until tender, about 5 minutes.
Turn the Instant Pot off and pour in about 1 cup of the broth scraping any brown bits off of the bottom of the pan.
Add the rice, cream cheese, carrot, celery, broth, water, bay leaf, poultry seasoning, and garlic powder.
Turn the Instant Pot on to MANUAL, HIGH PRESSURE for 24 minutes. Allow to naturally release for 10 minutes.
Release any remaining pressure and stir the soup.
Taste and season with salt and pepper.
Notes
Leftover wild rice and mushroom soup will keep in a covered container in the refrigerator for up to 4 days.
This soup will keep in the freezer for up to 2 months.
Nutrition
Calories:
277
kcal
|
Carbohydrates:
34
g
|
Protein:
10
g
|
Fat:
12
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
5
g
|
Trans Fat:
0.002
g
|
Cholesterol:
24
mg
|
Sodium:
958
mg
|
Potassium:
577
mg
|
Fiber:
4
g
|
Sugar:
6
g
|
Vitamin A:
3681
IU
|
Vitamin C:
4
mg
|
Calcium:
56
mg
|
Iron:
1
mg