A Journey Through Wild Rice Soup: From Tradition to Instant Pot
There's something magical about a bowl of wild rice soup, isn't there? It's a dish that evokes warmth, comfort, and a sense of home. For me, wild rice soup is more than just a meal; it's a tradition, a connection to my roots, and a canvas for delicious experimentation.
The Evolution of a Classic
My earliest memories of wild rice soup take me back to my childhood in Minnesota. The image is vivid: a snowy Christmas Eve, the aroma of bacon filling the air, and a pot of simmering wild rice soup, a recipe passed down from our church cookbook. It was a simple, pure version, untouched by modern appliances, a testament to the hearty, wholesome flavors of the region.
Then came a desire to have this comfort more often, not just on special occasions. This led to the creation of a slow-cooker version. This became my go-to for an easy and regular fix of wild rice soup. Now, in my quest to further simplify this classic, I've embraced the Instant Pot. This new adaptation offers the same wonderful taste but with much less cooking time.
The Star of This Recipe: Instant Pot Wild Rice and Mushroom Soup
This Instant Pot version is a culmination of my wild rice soup journey. I've omitted the chicken (though you can certainly add it), incorporated mushrooms for an earthy depth, and adapted the process to the convenience of the Instant Pot. I must confess, the resulting flavor, especially from the mushrooms, was phenomenal. It's a symphony of textures and tastes, a warm, hearty embrace perfect for any time.
Crafting Your Perfect Bowl
Quick Guide
- For the Best Flavor: Start by sautéing onions and mushrooms, add wild rice and cook as a base. Add vegetables near the end of the cooking process to prevent them from turning mushy. Finish it with heavy cream, a bit of broth, sherry and some umami seasoning.
- For the Easiest Process: Simply toss all the ingredients into the Instant Pot and then stir in heavy cream at the end.
- For a Cream-Free Option: Use a flour-butter-milk mixture for the creamy base instead of heavy cream.
What to Serve With Your Wild Rice Soup
No great bowl of soup is complete without some delightful pairings:
- Simple Occasions: A loaf of crusty no-knead bread is a must.
- Special Occasions: Complement it with a nice side salad.
Add-Ins and Variations
Feel free to personalize your soup with various protein options:
- Shredded or cubed chicken
- Crumbled cooked bacon
- Cubed ham
- A ham bone
Mushroom Tips
If you are a sometimes fan of mushrooms, try cutting them thinly for great flavor, without texture concerns. If you are a big mushroom fan, this is for you, this soup takes mushroom to new heights, and its very yummy.
Frequently Asked Questions
Q: I'm short on time, how do I make this quickly? A: Throw everything from the first list into your Instant Pot, cook for 40 minutes, then add your creamy element.
Q: Can I use a different kind of rice or a wild rice blend? A: For the best results, use actual wild rice. Don’t use brown or white rice, or a wild rice blend.
Q: Can I add chicken? A: Absolutely! Add raw chicken with the wild rice or cooked chicken at the end.
Q: What if I don't have the spices? A: Thyme and sage are great options. You can also use a poultry seasoning.
Q: Can I make this dairy-free? A: Yes, use your favorite dairy-free butter and milk.
The Recipe
Instant Pot Wild Rice Soup
Ingredients:
- For the Soup Base: 2 tablespoons butter, half an onion chopped, 8 ounces fresh mushrooms thinly sliced, 1 cup uncooked wild rice, 4 cups vegetable or chicken broth, 1 teaspoon salt, 1/2 teaspoon rubbed sage, 1/2 teaspoon dried thyme, 3 cloves minced garlic, 5 medium chopped carrots, 3 stalks optional chopped celery
- For the Creamy Base: 6 tablespoons butter, 1/2 cup flour, 1 1/2 cups milk (or 1 1/2 cups heavy cream)
- Optional: 1 teaspoon umami mushroom seasoning, 1-2 tablespoons sherry
Instructions:
- Instant Pot Soup Base: Using the sauté function, melt the butter and sauté the onions and mushrooms until softened. Add wild rice, broth, salt, and spices; cook on high pressure for 35 minutes. Release the steam, add carrots, garlic, and celery, and cook on high pressure for another 10 minutes. Release the steam.
- Make it Creamy: Add 1 1/2 cups heavy cream (plus more broth as needed) or to make it without heavy cream, melt the butter in a saucepan, whisk in the flour, cook for a minute or two, then whisk in the milk slowly to create a smooth sauce. Season with a little salt.
- Combine: Mix the creamy sauce with the soup in the instant pot. If it is too thick, use broth to thin it out.
Notes:
- Use actual wild rice and not a blend for best results.
- For a crockpot version, adjust ingredients accordingly and cook on low for 6-8 hours or on high for 3-4 hours.
- For a stovetop version, sauté all the vegetables, add rice and broth, and simmer for 1-2 hours, then make and add your creamy base.
Time To Share!
If you make this recipe be sure to tag me on your photos, I would love to see your beautiful creations.
Enjoy this heartwarming, flavorful soup, a testament to the simple joys of good food and warm traditions.