Go Back Email Link
–+ servings
Closeup Creamy Wild Rice & Mushroom Soup in a bowl
Kymberley

Creamy Wild Rice & Mushroom Soup

5 from 1 vote
With a French Influence from Herbes de Provence seasoning and earthy, rustic flavor thanks to Baby Bella mushrooms, this warm-you-up vegetarian Wild Rice & Mushroom Soup is excellent for making for a quick dinner…
Print Recipe Pin Recipe
Share Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6
Course: Dinner, Lunch
Cuisine: American, French
Calories: 490
Ingredients Equipment Method Nutrition
Cook Mode

(Click to prevent your screen from going dark.)

Ingredients
 
 

  • 2 tablespoons Oil Grapeseed Oil, recommended
  • 1 medium yellow Onion diced
  • 2 Carrots diced
  • 2 stalks Celery diced
  • 16 ounces Baby Bella Mushrooms sliced
  • 2 tablespoons Garlic minced
  • 1 cup dry Wild Rice rinsed and drained
  • 1 ½ tablespoon Herbes de Provence Blend
  • 5 cups low-sodium Chicken Broth
  • 8 ounces Bacon
  • 4 tablespoons unsalted Butter
  • 4 tablespoons gluten-free all-purpose flour
  • 1 ½ cups whole milk
  • 2 tablespoons fresh Thyme

Equipment

  • Large non-stick Skillet
  • Small saucepan
  • Dutch Oven, Crockpot (slow-cooker), or Instant Pot
  • Cutting Board
  • Paper towel-lined plate
  • Utensils (Knife, Measuring Cups & Spoons, Rubber Spatula or Large Spoon, Ladle)

Nutrition

Calories: 490kcalCarbohydrates: 39gProtein: 18gFat: 31gSaturated Fat: 12gCholesterol: 51mgSodium: 369mgPotassium: 950mgFiber: 5gSugar: 7gVitamin A: 4072IUVitamin C: 12mgVitamin D: 1µgCalcium: 161mgIron: 4mg

Method
 

To make it in the Instant Pot
  1. Turn on the Instant Pot and set it to “Sauté” Add oil, onion, celery, mushrooms, and garlic. Cook for about 5 minutes or until the onion is translucent.
    Mirepox (Onions, Carrots and Celery), mushrooms and garlic in an Instant Pot
  2. Stir in the wild rice, Herbes de Provence Blend, and chicken broth. Cover and cook on manual, high pressure for 30 minutes. Release steam using the valve on top.
    Mirepox (Onions, Carrots and Celery), mushrooms and garlic Chicken broth and Herbes de Provence in an Instant Pot
  3. Meanwhile, chop the bacon and cook in a non-stick skillet over medium heat until browned and crisp. Transfer to a paper towel-lined plate.
    bacon for garnish cooking
  4. Melt butter in a small saucepan over medium heat, add in the flour, whisk until the mixture forms a smooth paste, and gets bubbly (about one minute). Slowly whisk in the whole milk until smooth, thick, and creamy, cooking about 2-3 minutes until thickened.
    Whisk togehter flour, butter, and milk for the cream
  5. Remove the lid from the Instant Pot and stir in the cream sauce until thoroughly combined. Add extra milk to adjust the consistency to your liking. Season with additional salt and pepper if needed.
    stir the cream into the cooked vegetable and broth mixture
  6. Serve creamy wild rice and mushroom soup with crumbled bacon and garnish with thyme.
    Bowl of Creamy Wild Rice & Mushroom Soup
Optional: To make it in the Crockpot
  1. To make the Crockpot (slow cooker) version put rinsed, uncooked wild rice, mirepoix (onion, carrot, celery), sliced mushrooms, garlic, Herbes de Provence, and chicken broth in a crockpot. You could also add diced raw chicken to the mix. Cover and cook on low for 7-8 hours. The vegetables should be fork-tender, the rice should be soft, and the chicken cooked through (if added). There will be extra liquid in the crockpot; do not drain.
  2. Meanwhile, continue with steps three through six above, cooking the bacon, then continuing with step four above by melting the butter in a small saucepan over medium heat, add in the flour, whisk until the mixture forms a smooth paste and gets bubbly (about one minute). Slowly whisk in the whole milk until smooth, thick, and creamy, cooking about 2-3 minutes until thickened.
  3. Stir the cream sauce into the crockpot mixture until thoroughly combined. Add extra milk to adjust the consistency to your liking. Season with additional salt and pepper if needed.
Optional: To make it on the Stovetop
  1. When making the Stovetop version, add the oil, onion, carrots, celery, mushrooms, and garlic to a heavy pot or dutch oven, sauté about 5 minutes or until the onion is translucent.
  2. Stir in the Wild Rice Blend, Herbes de Provence, and chicken broth, cover, and cook on medium-high heat for 20-30 minutes. Meanwhile, continue with steps three through six above.

Personal Notes

Click here to add your own private notes.

Tried this recipe?

Please consider Leaving a Review!

This recipe may contain affiliate links. For more information, visit our Affiliate Disclosure.

QR Code linking back to recipe