Wild rice and mushroom soup
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Wild Rice & Mushroom Soup
our sprouted wild rice(manitoba) and wild mushroom soup is really great, and easy to make.
Wild Rice and Mushroom Soup
Full Recipe on Vanilla And Bean:
Earthy flavors, texture rich and flavor packed Wild Rice and Mushroom Soup is super cozy and so satisfying. Share with a big salad and crusty sourdough for dunking! This recipe is vegetarian.
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Instant Pot Mushroom Wild Rice Soup
Instant Pot Mushroom Wild Rice Soup is a creamy vegetarian dish that is packed with protein and veggies. Hearty wild rice is combined with mushrooms, carrots, celery, and kale, then is brought together with a creamy soup base. This easy mushroom soup is the best way to warm up on a cold day!
Detailed Recipe:
INGREDIENTS
For the Instant Pot:
▢ 1 cup Wild rice uncooked
▢ 3 Carrots a bit more than 1 cup, diced
▢ 3 stalks Celery
▢ 1 cup Onion
▢ 4 cloves Garlic minced
▢ 8 ounces Cremini Mushrooms sliced
▢ 4 cups Broth vegetable or chicken
▢ ½ teaspoon Thyme dried
▢ 2 Bay leaf
▢ ½ teaspoon Rosemary I used dried
▢ 2 large handfuls Kale leaves roughly chopped with thick stems removed
▢ 1.5 teaspoon salt
▢ ½ teaspoon Black Pepper freshly cracked
For the stovetop:
▢ 4 tablespoon butter
▢ ¼ cup All-purpose flour
▢ 1.5 cups milk I used whole milk
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Creamy Chicken and Wild Rice Soup recipe
Make this delicious simple to prepare Chicken and Wild Rice Soup that the whole family will love. Loaded with 4 different kinds of rice, chicken and vegetables this recipe comes together in just 1 hour.
Ingredients for this recipe:
• 2 7-9 ounce boneless skinless chicken breasts
• 2 tablespoons olive oil
• 2 peeled medium diced carrots
• 3 medium diced stalks of celery
• 1 peeled small dice yellow onion
• 3 finely minced cloves of garlic
• 1 ¼ cups wild rice blend
• 8 cups chicken stock
• 4 tablespoons corn starch whisked with 3 tablespoons cold water
• 2 cups heavy whipping cream
• ¼ cup chopped fresh parsley, optional
• sea salt and pepper to taste
Serves 10
Prep Time: 10 minutes
Cook Time: 45 minutes
Procedures:
1. Season the chicken breasts on both sides with salt and pepper and set aside.
2. Next, add the oil to a large pot over high heat and once it begins to lightly smoke add in the chicken, turn the heat down to medium and cook for 3-4 minutes.
3. Flip over, turn the heat down to low and cook for 5 minutes and then flip back for a further 5 minutes or until browned and cooked throughout.
4. Remove the chicken and roughly dice. Set aside.
5. Add the carrots, celery, onion and garlic to the pot and sweat the vegetables over low heat for 8-10 minutes until tender.
6. Add the chicken back in along with the rice and chicken stock. Cover and cook over low heat for 25 minutes or until the rice is cooked.
7. Make the cornstarch and water mixture and mix it into the soup. It will become very thick.
8. Finish by adding in cream, parsley, salt and pepper.
9. Serve.
CHEF NOTES:
How to Store: It will last up to 5 days covered in the refrigerator.
How to Freeze: Cover it and keep in the freezer for up to 2 months. Be sure to thaw it for 1 day in the refrigerator before reheating.
How to Reheat it: Add your desired amount to a medium size pot and heat over low heat until hot.
What if It’s too Thick: If for some reason the rice has taken over and it’s too thick, simply thin with a little bit of chicken stock.
What if It Breaks and Turns Thin: If the cream separates for some reason, bring it to a boil in a pot and stir in the same amount of slurry and mix until thick.
Make Ahead: You can make this soup up to 2 days ahead of time.
Instant Pot Mushroom and Wild Rice Soup
This is a delicious and hearty soup with meaty, earthy mushrooms and chewy wild rice in a lightly creamy broth and full of other healthy veggies. I used chicken broth (Better than Bouillon) for my soup, but you can use vegetable broth if you want to make it completely vegetarian.
#mushrooms #wildrice #mushroomandwildricesoup #wildricesoup #instantpot #madewithfilmora
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Instant Pot Duo 6 Quart:
Today’s Ingredients:
2 TB olive oil
1 large onion, chopped
1 lb mushrooms, sliced (baby bellas in the video)
4 garlic cloves, minced
½ TB Salt
1 tsp black pepper
1 tsp dried thyme
½ tsp red pepper flakes
½ tsp smoked paprika
¼ tsp turmeric powder
2 bay leaves
5 cups chicken broth (1 cup to deglaze, then adding the rest)
3 cups carrots, chopped
3 cups celery with leafy tops, chopped
1 cup wild rice, rinsed
1 cup sour cream (8oz container)
6-8 cups baby spinach (6oz bag)
S&P, to taste
optional topping: parmesan cheese, grated or shredded
Instructions:
1. Preheat the Instant Pot on sauté and add the oil when the display reads “HOT.” Add the onions and mushrooms and cook for about 10 minutes to soften the onions and brown the mushrooms, letting them release a lot of their moisture. Stir once or twice during this step.
2. Add the garlic, salt, black pepper, thyme, red pepper, paprika, turmeric, and bay leaves. Stir for just one minute until fragrant.
3. Add 1 cup of broth to deglaze the bottom. Make sure to scrape up any stuck-on brown bits to avoid a “BURN” warning later. [The mushrooms should have released enough liquid to prevent much stickage, but make sure to do this deglazing step for extra insurance.]
4. Add the carrots, celery, rinsed wild rice, and remaining 4 cups broth. Stir everything to evenly distribute the ingredients.
5. Lock the lid and cook on high pressure for 20 minutes followed by a 10 minute natural pressure release. Then release any remaining pressure before reopening the lid.
6. Discard the bay leaves.
7. Add sour cream and spinach and stir for just a couple minutes until the spinach is wilted into the soup.
8. Taste and adjust seasoning according to your liking. Top with grated or shredded parmesan and ENJOY!