Cream of Mushroom and Wild Rice Soup
Prep Time
25 mins
Cook Time
35 mins
Total Time
1 hr
Cream of Mushroom and Wild Rice Soup is hearty and perfect for those cooler weather days. It's easy to make in under an hour in a pressure cooker and the mix of assorted mushrooms, shallots and sherry with nutty wild rice in a flavorful broth makes a great combination.
Course:
Soups
Cuisine:
American
Keyword:
Lunch, One Pot Meal
Servings: 6
Calories: 459 kcal
Ingredients
- 1 ounce dried porcini mushrooms
- 1½ cups boiling water
- 3 tablespoons unsalted butter divided
- 3 shallots diced
- 3 ribs celery small diced
- 8 ounces cremini mushrooms sliced
- salt and freshly ground black pepper
- ½ teaspoon dried oregano
- 8 ounces assorted fresh wild mushrooms
- ½ cup dry sherry
- 4 cups chicken (or vegetable stock)
- 1 cup wild rice rinsed
- 3 sprigs of fresh thyme
- 2 tablespoons butter room temperature
- 2 tablespoons all-purpose flour
- 1 cup heavy cream
- 8 ounces shiitake mushrooms stems removed
- 1 tablespoon chopped fresh sage
Instructions
-
Pour the boiling water over the dried porcini mushrooms in a small bowl. Let them sit and re-hydrate for 15 minutes and then lift the mushrooms out of the liquid with a slotted spoon. Coarsely chop the mushrooms and set them aside. Strain the soaking liquid (now mushroom stock through a fine strainer and set this aside as well.
-
Pre-heat a pressure cooker (Instant Pot®) using the BROWN (or SAUTE) setting. Melt one tablespoon of the butter and sauté the shallots and celery for 2 minutes. Add the cremini mushrooms and sauté for a few more minutes. Season with salt and freshly ground black pepper and add the oregano. Stir in the wild mushrooms and sauté for another minute or so.
-
Add the sherry and simmer for another minute. Add the chicken stock, mushroom stock, chopped re-hydrated porcini mushrooms, wild rice and sprigs of thyme. Cover and lock the lid in place.
-
Pressure cook on HIGH for 30 to 45 minutes. (With a cooking time of 30 minutes, the wild rice will still be a little chewy. If you prefer the rice completely soft, cook for 45 minutes.)
-
While the soup is cooking prepare the shiitake mushroom topping. Heat a 12-inch skillet over high heat. Add a tablespoon of butter along with the shiitake mushrooms. Toss the mushrooms once to coat them with butter and then let them sear for 2 to 3 minutes without stirring. Then, season with salt and freshly ground black pepper. Sauté for a few more minutes, until the mushrooms are nicely brown. Turn off the heat, add the remaining butter and chopped sage and toss together.
-
Make a “beurre manié” by combining the room temperature butter and flour in a small bowl. You will use this to thicken the soup later.
-
Release the pressure using the QUICK-RELEASE method and carefully remove the lid.
-
Remove the sprigs of thyme and discard. Stir in the heavy cream. To thicken the soup, add the beurre manié to the cooker. (You can add a little of the hot soup to the beurre manié first to loosen it. Then add it all back to the soup.) Bring the soup back to a boil using the BROWN (or SAUTE) setting.
-
Season to taste with salt and freshly ground black pepper. Ladle the soup into bowls and top with the sautéed shiitake mushrooms.
Recipe Video
Recipe Notes
NOTE: If you store the soup for another meal, it will continue to thicken. Loosen the soup as desired with more chicken stock or water before re-heating and serving.
Nutrition Facts
Cream of Mushroom and Wild Rice Soup
Amount Per Serving
Calories 459
Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 16g80%
Cholesterol 84mg28%
Sodium 297mg12%
Potassium 839mg24%
Carbohydrates 42g14%
Fiber 5g20%
Sugar 7g8%
Protein 13g26%
Vitamin A 905IU18%
Vitamin C 2.6mg3%
Calcium 64mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.