This is a cozy and comforting vegetarian soup recipe that you can make easily and quickly in your Instant Pot. It’s creamy, hearty, and full of earthy flavors from wild rice, mushrooms, and spinach. You can also make it vegan by using coconut cream or cashew cream instead of sour cream. And if you don’t have an Instant Pot, you can also cook this soup on the stovetop (see the notes below). This is a great way to use up any wild rice you have in your pantry, or any other veggies you want to add to the soup. Enjoy this warm and nourishing soup on a cold winter day!
Ingredients
- 2 tablespoons oil
- 1 onion, diced
- 16 ounces mushrooms, sliced
- 4 cloves garlic, minced
- 1 cup wild rice
- 4 cups vegetable broth
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon thyme
- 1/4 teaspoon rosemary
- 1/4 teaspoon sage
- 1/4 cup sour cream (or coconut cream or cashew cream for vegan)
- 4 cups baby spinach
- Fresh parsley, for garnish
Instructions
- Set Instant Pot to Saute Function and add the oil and onions and mushrooms, stirring for 5-7 minutes, until fragrant. Cook until the mushrooms release their liquid, then cook a couple more minutes until the liquid cooks off, and mushrooms begin to brown. Add the garlic, saute 1-2 minutes.
- Add the wild rice, the broth, the salt, and the spices; cook on high pressure for 24 minutes. Release the steam manually, then stir in the sour cream (or vegan alternative).
- Right before serving toss in the fresh baby spinach and stir until wilted. Garnish with fresh parsley and a drizzle of olive oil if desired.
- Enjoy!
Notes
- To make this soup on the stovetop, follow the same steps as above, but cook the wild rice in a separate pot according to package directions (it will take about 45 minutes). Then add it to the soup at the end along with the sour cream and spinach.
- You can also add other veggies to this soup, such as fennel bulb, parsnips, or carrots. Just chop them up and add them along with the wild rice.
- You can store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. Reheat on the stovetop or in the microwave.
More recipes you may like:
- Instant Pot Chicken Artichoke Soup with Wild Rice
- Instant Pot Risotto!
- Our 25 Best Instant Pot Recipes | Easy Pressure Cooker Meals
- 25 Delicious Vegetarian & Vegan Soup Recipes
- Creamy Mushroom Soup
A little update from me:
I hope you are all doing well and staying healthy and happy. I know this time of year can be challenging for many of us, especially with the pandemic still going on. I miss being able to go out and socialize with friends and family, and I sometimes feel bored and restless at home. Can you relate? \uD83D\uDE09
One thing that helps me cope is finding some creative outlet every day. Cooking and baking are my favorite ways to express myself and have some fun in the kitchen. I love trying new recipes or experimenting with different ingredients. It always makes me feel good to create something delicious and share it with others. And I’m so grateful for you guys who follow along and try my recipes too!
Baking cookies is also a great way to cheer myself up this time of year – who doesn’t love a warm and gooey cookie? Plus, it makes the house smell amazing! Do you have a favorite cookie recipe? Let me know in the comments!
Sending you lots of love and gratitude today for being here with me,
