Mushroom & Wild Rice Cream Soup

This soup is definitely one you want to try! It is full of flavor and very creamy. It is made for the instant pot, but can be made stove top too.

Mushroom & Wild Rice Cream Soup (from For The Health Of It)

Ingredients:

  • 2 medium onions, diced
  • 5 cloves garlic, minced
  • 1c carrots, sliced
  • 1c celery, chopped
  • 8 oz mushrooms
  • 6c low sodium vegetable broth
  • 1c wild rice
  • 2 bay leaves
  • 2T Italian seasoning
  • Pinch of red pepper flakes
  • Pepper to taste
  • Couple handfuls of kale chopped
  • Cashew cream (1/2c cashews and 1/2c water and blend until smooth)

Instant Pot Directions:

  1. Dry sauté onions, carrots, mushrooms, celery and garlic.
  2. Add broth to veggies once they are tender along with the seasoning and wild rice.
  3. Set manual 25 minutes. Natural release for 15 minutes and then quick release the rest.
  4. Add in kale and let wilt for approximately 2-3 minutes.
  5. Stir in cashew cream.

Stove Top Directions:

  1. Water sauté onions, carrots, mushrooms, celery and garlic
  2. Add broth to veggies once they are tender along with the seasoning and wild rice to pot.
  3. Bring to a boil.
  4. Reduce the heat and allow to simmer for about 45 minutes or until the rice is tender.
  5. Add in kale and let wilt for approximately 2-3 minutes.
  6. Stir in cashew cream.

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