Instant Pot Wild Rice Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty vegetarian soup made with wild rice, mushrooms, and spinach in a vegetable broth, finished with a touch of sour cream. This comforting soup is naturally gluten-free and can easily be made vegan.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 onion, diced
- 2 tablespoons olive oil (or butter or ghee)
- 4 garlic cloves, rough chopped
- 16 ounces mushrooms, sliced (cremini, button, portobellos)
- 1 cup wild rice (uncooked)
- 1/4 cup white wine (optional)
- 3-4 cups carrots, chopped large
- 3-4 cups celery, chopped
- 4 cups veggie broth (or 4 cups water plus 2-3 teaspoons veggie bouillon)
- 1 cup water
- 1 tablespoon fresh thyme ( or 1 teaspoon dry thyme)
- 2 bay leaves
- 1 1/2 teaspoons salt
- 1 teaspoon cracked pepper
- pinch cayenne, optional
- 1/8-1/4 teaspoon turmeric, for a golden color.
- ————
- 1/2 cup sour cream (or sub coconut milk, or cashew cream-see notes)
- 4 cups baby spinach, chopped (optional)
- Optional Garnishes: chopped flatleaf parsley and parmesan or try Gremolata or Arugula Pesto
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 35m
- Sodium
- 1128mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 834mg
- Calcium
- 90mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1128MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.