I grew up on three types of soup: Campbell’s canned chicken or tomato, my dad’s potato, and his bouillon and rice soup, which tended to be reserved for sick days.
This might be why this Creamy Wild Rice and Mushroom Soup felt familiar when I whipped it up the other night — it has the creamy, oniony, garlicky base of my dad’s potato soup with the heartiness of rice.
It also has mushrooms. LOTS of mushrooms.
This soup is an easy and delicious main course, or a warming precursor to a beautiful fall meal.
Although this recipe is for the Instant Pot, it can easily be made on the stove instead. You can still make this entirely in one pot, it just requires a little extra time to fully cook the rice (approximately 45 minutes to cook the rice stovetop rather than 20 minutes to cook it in the Instant Pot).
I also used fresh herbs in this recipe because, full discloser, they were left over from Thanksgiving and I thought they would compliment the other flavors of this soup.
Spoiler: they did.
I suggest using fresh herbs in this soup, but the dried stuff from the cupboard will work just as well.
This recipe will serve four as a main dish, or more as a side or side dish or appetizer.
Whether you make this soup via stovetop or Instant Pot, or with fresh or dried herbs, a bowl full of this stuff will leave you with a happy warm soup belly.
Note: Because of the rice and cream, any left over and refrigerated soup will thicken. If a thinner soup is desired, add a small amount of stock or water when you reheat.