November 2020

Savory Wild Rice Soup

Paired with Great Frogs Field Blend White

Wild rice soup is a winter favorite in our home, is it in yours? Some may feel intimidated with wild rice although it is really quite simple and it is absolutely delicious. This recipe combines the savory flavors of rosemary, thyme and portabella mushrooms with the simplicity of instant pot cooking. You can throw all the ingredients into the instant pot after a busy work day and let it cook while you take care of other things. Relax with a chilled glass of Great Frogs Field Blend White, don’t forget to save some for your meal!

Be sure to see the notes for this recipe as there are some alternative choice for you.

INGREDIENTS

For the Instant Pot:

  • 5 medium carrots, chopped

  • 5 stalks celery, chopped

  • half of an onion, chopped

  • 3 cloves garlic, minced

  • 1 cup uncooked wild rice (see notes)

  • 8 ounces fresh mushrooms, sliced

  • 2-3 cups Raw chicken, in small pieces, optional

  • 4 cups vegetable or chicken broth

  • 1 teaspoon salt

  • 1 teaspoon dried Rosemary, Thyme

  • 1/2 teaspoon dried marjoram, sage

For the Stovetop:

  • 6 tablespoons butter

  • 1/2 cup flour

  • 1 1/2 cups milk (whole or 2%)

INSTRUCTIONS

  1. Instant Pot: Put all the ingredients in the first list into the Instant Pot, Cook for 30 minutes (manual, high pressure). Release steam using the valve on top.

  2. Stovetop: When the soup is done, melt the butter in a saucepan. Whisk in the flour. Let the mixture cook for a minute or two to remove the floury taste. Whisk the milk, a little bit at a time, until you have a smooth, thickened sauce. Throw a little salt in there for good measure.

  3. Together: Mix the creamy sauce with the soup in the instant pot. Voila! Mushroom Wild Rice Soup.

  4. At this point a delicious addition is 1/4 sherry to the entire pot or individual bowl

NOTES

Be sure to use real wild rice in this recipe, not a blend or brown or white rice either.please do not substitute here, you will be disappointed.

1-1/2 tsp poultry seasoning may be substituted for the herbs. I find a little more seasoning can be more savory although be careful not to add to much.

You can use thickened cream rather than the milk and flower method.

For a vegan option: homemade cashew cream with a little nutritional yeast and thickened over the stove or heated in the blender, is a great substitute for the milk and flower. rather than adding it to the soup directly, try adding a generous spoonful or two to the individual bowls.

Serve with Fresh crusty bread such as Sour dough.

Credits: Adapted from Lindsay’s recipe, the author and recipe maker at PinchOfYum.com She is the creator of many wonderful recipes.

Michelle Ahlers1 Comment