Skip to main content

Mushroom and Wild Rice Soupsotto - Instant Pot

Not quite soup...

When I noticed that I had pinned the same recipe twice on my Instant Pot Pinterest board, I decided it was time to try it. Also, it's a Pinch of Yum recipe that I hadn't tried yet, so it was bound to happen sooner or later.

I bought the ingredients and then noticed the adamant note at the bottom of the original recipe to use actual wild rice, not wild rice blend. I didn't know anything about wild rice, but apparently wild rice blends (which is what I had purchased) are mostly brown or white rice with some wild rice mixed in. It was too late to turn back, though, so I thought I'd see what would happen.

It turns out the rice breaks down too much, so the end result is a bit more like the consistency of risotto than soup. I'm definitely not complaining. I will try it again in the future with actual wild rice for comparison's sake, but this recipe is a keeper even in this halfway-between-soup-and-risotto form.

The original recipe makes too much to fit in my Duo Mini Insant Pot, so I have halved it below.

Bonus: It smells like Thanksgiving stuffing while it's cooking.


The Recipe: (from Pinch of Yum)
2-3 carrots, chopped
2-3 stalks celery, chopped
1/2 small onion, chopped
2 cloves garlic, minced
1/2 c uncooked wild rice (or wild rice blend for this almost-risotto version)
4 oz fresh mushrooms, sliced
2 c vegetable broth
1/2 tsp salt
1/2 tsp poultry seasoning
1/4 tsp dried thyme

3 tb butter
3 tb flour
3/4 c milk (I used almond milk)
  • Place all ingredients except butter, flour, and milk into instant pot. Pressure cook for 45 minutes, then do a natural release.
  • In a large sauce pan, melt butter. Whisk in flour and stir for 1 minute. Whisk in milk and stir to combine.
  • Add the soup from the instant pot, mix well, and season with additional salt to taste.

The Verdict:
Overall grade: A
Overall reason: Easy, healthy, delicious!
Time to prepare: 1 1/2 hours, but only about 15 minutes of hands-on time.
Toddler quote: "Woah! This is really, really good."


Comments

Popular posts from this blog

Kitchen renovation!

BEFORE: AFTER: Still to come: a beautiful new induction range and some wood shelving on the left side, above the backsplash. And maybe the shelving unit on the wall facing the cabinets should be green, but we're going to live with a while before making that decision.

Red lentil dal

Cucumber salad is key. This dal is perfect. Most of us took seconds, and I'm really excited to eat the last portion that's sitting in the fridge right now. The accompanying salad is really great for adding texture, crunch, and acidity to the meal. I wouldn't skip it. I got it from  Tea for Turmeric  and prepared it pretty much as written, but doubled and with none of the optional ingredients. This recipe doesn't mention any seasoning/dressing on the salad, but adding lemon and salt to it really brightened things up. The Recipe: (from Tea for Turmeric) 2 c red lentils splash of avocado oil 2 tsp cumin seeds 2 small onions, finely chopped 1 inch ginger, grated 4 small tomatoes, chopped 2 thai chilies, minced 2 tsp cumin powder 2 tsp coriander powder 1 tsp cayenne 1 tsp turmeric 2+ tsp kosher salt 2 tsp lemon juice 1/2 c cilantro, chopped For serving: basmati rice and plain yogurt Salad ingredients: 1/2 english cucumber, sliced 10 cherry tomatoes, quartered 1/4 onion, slic...

Curry Fried Rice

Excited for these leftovers. One of the things I wanted to try with my  new jar of curry powder  was fried rice. Years ago, Miles got fried rice at  Korea House  and it was the best fried rice I'd ever had. I suspected there was curry powder in it, but at that time I had never really cooked with curry powder, so I tucked that knowledge away for a later date. After reading a few recipes, I went rogue on this one. I couldn't even begin to effectively guess at what proportions I ended up with, so the recipe below is more of a rough guideline of ingredients. The "Recipe" (sorry no quantities; follow your heart): leftover jasmine rice tofu, cubed and crisped in the oven with avocado oil and salt vegetables: garlic, onion, cabbage, red bell pepper salt curry powder (I used a Vietnamese one) soy sauce sugar sesame oil future topping ideas: runny egg, sesame seeds, green onion Saute the vegetables in avocado oil until softened, and salt them to taste Add the tofu and toss to...