Name: Wild Rice Soup Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Cuisine: American
Ingredients: 8 Crunchy artisan bread slices; 3 medium carrots, chopped; 2 stalks celery, chopped; 1 onion, chopped; 3 cloves garlic, minced; 1 cup uncooked wild rice; 4 ounces fresh mushrooms, sliced; 3 cups vegetable broth; 1 teaspoon salt; 1 teaspoon Italian Herb Mix; A handful of greens like spinach or kale; 1.5 tablespoon gluten-free corn starch; 1 cup cold milk; 6 tablespoon butter / olive oil; 1/4 cup all purpose flour; 1 cup milk / plant based milk

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Instant Pot Wild Rice Mushroom Soup is a hearty, healthy meal perfect for warming you up on chilly nights. This savory, flavorful soup packs is loaded with wholesome ingredients so you can feel good eating it yourself or serving it to your family. Thanks to the Instant Pot this mushroom and rice soup comes together in a snap so you can enjoy it even on the busiest days.

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This post was first published on Nov 2019 and has been updated with new images and revised gluten-free option.

Why you will love this Instant Pot Wild Rice Soup

Our wild rice mushroom soup is a filling, comforting take on a classic soup. It is perfect for weeknight dinners, lunches for the family, or any cool day that you just want a healthy, hearty soup.

If you love hearty soups, you should also make our Broccoli Cheese Soup, Tomato Basil Soup, Minestrone Soup, or Italian Lentil Soup. They are all great options if you can’t get enough soup.

Wild Rice Soup Ingredients, Substitutions, and Variations

You’ll need to get the following ingredients to make this soup:

Carrots
Celery stalks
Onion - we use white or yellow onions for this
Garlic cloves
Uncooked wild rice
Fresh mushrooms
Vegetable broth - the color of the soup may vary depending on the color of the broth
Salt
Italian Herb Mix
Spinach

For the roux, you’ll need the following ingredients:

Butter - for a vegan option, use olive oil or canola oil
Milk - for a vegan option, use an unsweetened, unflavored milk alternative such as soy milk
Flour - to make this gluten free, substitute half as much flour with cornstarch

What variations can I make to this recipe?

There are two easy variations you can make including:

Gluten free - use cornstarch instead of flour to make the roux. You will only need half the amount of cornstarch compared to the flour.
Vegan - use oil instead of butter and soy or another milk for the milk in the roux.

You could also add additional vegetables to the soup. Carrots work well with the soup. You could also use kale along with the spinach.

You can also serve the soup with cheese on top. Or you could serve the soup with homemade dinner rolls or a loaf of crusty bread.

What kind of rice can I use for Wild Rice Soup?

You should use 100% wild rice for this soup. If you absolutely have to, you can use a wild rice blend, but they contain brown rice, which will change the texture of the soup.

How can I make this soup vegan?

You can easily make this mushroom soup vegan by:

Substituting an equivalent amount of oil for the butter
Use unsweetened soy, almond, or other plant-based milk instead of milk for the roux

How to make Instant Pot Wild Rice Soup

Wild rice soup is easy to make in the Instant Pot.

Start by making the soup base. To do this, mix all the soup ingredients - veggies, rice, broth, and seasonings - in the Instant Pot’s inner pot. Close the lid on the Instant Pot and set the valve to sealing. Set the pot to cook on high heat for 45 minutes. When the timer goes off, do a quick release of pressure.

During the last 5 minutes of cooking, it is time to make the roux. Use a small pot to melt the butter over medium-low heat. When the butter is melted, add the flour and mix to combine. Slowly whisk in the milk and continuously whisk for about 1 minute until the sauce is thick and creamy.

Carefully remove the lid to the Instant Pot. Mix in the greens and the roux.

Once the soup has thickened some, garnish it with some red pepper flakes or cheese. Serve the soup with a crusty loaf of artisan bread on the side.

How to make Wild Rice Soup on the Stove Top

Though wild rice soup is easier to make in the Instant Pot, you can make it on the stove top instead. Here’s how.

Bring a pot of water to boil over high heat. Add in the wild rice and cook until the rice has burst open and is tender. This will take about 45 to 50 minutes.

As the rice cooks, prepare the veggies and soup base. In a stock pot, melt the butter over medium-high heat and then add the onions, carrots, and celery. Once the onions are translucent in color (about 4 to 5 minutes of cooking), reduce the heat and add in the mushrooms.

Cook the mushrooms for about 15 to 20 minutes or until they have turned brown and have released their moisture into the pot. When the mushrooms are ready, add in the garlic and seasonings and cook for about 1 minute or until they become fragrant.

Sprinkle the flour on top of the veggies and stir it in to create a very thick sauce. Add in the broth and milk and bring the soup to a boil before reducing heat to a simmer. Simmer for about 15 to 20 minutes or until the soup has begun to thicken.

Once the soup has thickened, add in the spinach and rice. Mix it all together well.

Garnish with cheese or pepper. Serve with fresh bread or rolls.

Wild Rice Soup Instant Pot Tips for the Best Results

Follow these tips and tricks to make the best soup with wild rice and mushrooms:

Soak or rinse the wild rice before cooking
Use fresh ingredients for the best flavor
Use only 100% wild rice for this recipe for the best results
If you need to make this gluten free, you can make the roux substituting cornstarch for the flour. You just need to use 1.5 tablespoon of corn starch compared to the flour.
To make the soup vegan, use an oil instead of butter and a milk alternative instead of milk.

Is this soup gluten free?

No, the soup is not gluten free since it contains flour. You can easily change this if you need to. Instead of using flour, use 1.5 tablespoon of corn starch. This will thicken the roux and still create the thick, creamy texture of the soup.

What to Serve with Wild Rice Soup

Wild rice soup is a hearty soup that is a meal by itself. It is perfect for sending with your family for lunch or as a great tasting dinner.

We often serve the soup with rolls, crusty bread, and some cheese to put on top. You can also serve the soup with croutons on top for some added texture and crunch.

How to Store, Freeze, and Reheat Wild Rice Instant Pot Soup

You can store the soup for about 5 to 6 days in an airtight container in the refrigerator. You could also serve it in individual containers if you prefer for an easy lunch option.

Reheat the soup on the stove top over low heat or in a microwave.

You can freeze the soup base for up to 6 month. To do this, make the soup in the Instant Pot, but do not make the roux. If you freeze the soup with the roux, the texture will change.

When you are ready to serve the frozen soup, let it thaw overnight. Add the soup to a large pot and make the roux in a smaller pot. Once the roux is ready, mix it into the soup and allow it to thicken before serving.

How can I meal prep this recipe?

Yes, you can make the base of the soup ahead of time to make it easier when you are ready to make it. To meal prep the soup, cut the veggies and mix them with the broth, seasonings, wild rice, and mushrooms. Freeze the ingredients in freezer safe bags or containers.

When you want to make the soup, allow the mixture to thaw overnight. Then follow the recipe cooking the soup in the Instant Pot and making the roux.

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Wild Rice Soup Recipe

Yield: 4 -6 servings

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Instant Pot Wild Rice Mushroom Soup Recipe - A dump and stir soup made with wild rice, mushrooms, veggies and broth. It's creamy, comforting and super easy to make. It's great not just for fall, winter or thanksgiving leftovers but for any time of the year. Vegan and Gluten-Free options included.

Ingredients

Soup Base

3 medium carrots, chopped
2 stalks celery, chopped
1 onion, chopped
3 cloves garlic, minced
1 cup uncooked wild rice
4 ounces fresh mushrooms, sliced
3 cups vegetable broth
1 teaspoon salt
1 teaspoon Italian Herb Mix
A handful of greens like spinach or kale

Making the Roux

6 tablespoon butter / olive oil
1/4 cup all purpose flour
1 cup milk / plant based milk

Making Gluten-Free Roux

1.5 tablespoon gluten-free corn starch
1 cup cold milk

8 Crunchy artisan bread slices

Instructions

Step 1: Make the soup base - Throw in all the ingredients of the soup, veggies, rice, broth, seasonings. Cover the lid, seal the vent. Pressure cook on high heat for 45 minutes followed by a quick release of the pressure manually.

Step 2: Make the roux - During the last 5 minutes of the soup being pressure cooked, on a stove top, melt the butter. Add the flour . Gradually add the milk and continuously whisk vigorously for about a minute to make the creamy sauce.

Step 3: Add the sauce and greens - Once the soup base and roux are ready, pour in the roux to the base and throw in the greens, like spinach or kale. Give it a nice stir. Garnish

Step 4 : Garnish - Feel free to garnish it with some pepper flakes, cheese or artisan bread on the side.

Slow cooker Instructions

Step 1 : Add everything in the pot . Cover and cook on LOW for 4-6 hours.

Step 2 : Last 30 mins make the roux on in a saucepan add it to the crockpot .Mix well .

Step 3 : Cover and cook for the remaining time. When done enjoy the soup!

Notes

Soak or rinse the wild rice before cooking
Use fresh ingredients for the best flavor
Use only 100% wild rice for this recipe for the best results
If you need to make this gluten free, you can make the roux substituting cornstarch for the flour. You just need to use 1.5 tablespoon of corn starch compared to the flour.
To make the soup vegan, use an oil instead of butter and a milk alternative instead of milk.