Mushroom with Wild Rice Soup. Instant Pot Wild Rice Mushroom Soup - Vegan, Good for you, Perfect for Winter and is just what everyone needs in Start of the New year. When you're making the soup, be sure to let the mushrooms get nice and brown. This is where a lot of the flavor in the soup is going to come from.

Disclosure: This post contains affiliate links. For more information on my Affiliate and Advertising Policy, please click here. I can pretty much live on soups. You can cook Mushroom with Wild Rice Soup using 22 ingredients and 18 steps. Here is how you cook it.

Ingredients of Mushroom with Wild Rice Soup

1. You need 4 cups of water.
2. It's 1 tsp of salt.
3. You need 1/4 tsp of baking soda.
4. You need 1 tsp of thyme.
5. Prepare 1 of bay leaf.
6. You need 1 clove of garlic, smashed.
7. It's 1 cup of wild rice.
8. You need 4 Tbsp of fat or oil.
9. You need 1 of onion, diced.
10. It's 1 lb of cremini mushrooms, rinsed and sliced.
11. You need 4 cloves of garlic, minced.
12. It's 1 Tbsp of tomato paste.
13. You need 1 tsp of salt.
14. Prepare 1/2 oz of dried shiitake or porcini (about 1/2 loosely pack cup).
15. It's 1 Tbsp of paprika.
16. Prepare 3/4 cup of sherry or brandy.
17. You need 4 cups of chicken stock.
18. You need 1 Tbsp of soy sauce.
19. Prepare 1/4 cup of corn starch.
20. It's 1/2 cup of cream.
21. Prepare 2 of green onions, slices.
22. Prepare 1 tsp of lemon zest (optional).

While the rice cooks, prepare the rest of the soup. Warm a teaspoon of oil in a Dutch oven or stock pot over medium-high heat. This Creamy Vegan Mushroom and Wild Rice Soup is hearty, nourishing and packed with rich flavors. You'll never miss the cream in this plant-based soup!

Mushroom with Wild Rice Soup instructions

1. In the pressure cooker combine the water, salt, baking soda, thyme, bay and garlic and bring to a boil..
2. Add the rice..
3. Pressure cook at high pressure for 30 min..
4. Heat the fat in a heavy pot over high heat. Add the diced onion..
5. Begin roughly dicing the mushrooms and add to the pot as you cut them. They will release their liquid as they cook..
6. Weigh your dried mushrooms out if you have a scale..
7. Grind the dried mushrooms in a spice grinder.
8. Continue cooking the mushrooms on high heat until the majority of liquid is reduced (10-15 min). Add the garlic and tomato paste..
9. Continue cooking until a light fond begins to develop on the bottom of the pan (4-5 min)..
10. Add the dried mushroom powder, and paprika to further dehydrate the mixture..
11. Reduce heat to medium and continue cooking until a dark fond develops (2-3 min)..
12. Deglaze the pan with the sherry..
13. Add the stock and the soy sauce to the pot..
14. By this time the rice should be finishing. Instant pressure release the rice..
15. Drain the rice reserving the liquid. Set the rice aside and add enough water to the strained liquid to make 3 cups. Add the liquid to the soup..
16. Bring the soup to a low boil and cook 20 min uncovered..
17. Mix the starch with 1/4 cup of water. Add it to the soup and simmer 2 min until thickened..
18. Season/taste for salt and pepper. You might be surprised how much salt this soup can take. Add the cream and rice and heat through. Add the green onion, and lemon zest and serve..

Ma makes a mushroom wild rice dish that was one of my favorites growing up. I usually wanted more than my share, including any leftovers. Loaded with wild rice, mushrooms, carrots, leeks, and kale! Plus, the wild rice keeps you cozy and full all night long. This fresh chanterelle mushroom soup with wild rice, parsley, and dill makes for an elegant, savory meal that can be ready in under an hour.