instant pot wild rice soup

Me? Wild Rice Soup? Obsessed? Pshhh.

Okay fine, I might be a little obsessed. There might be something like three variations of wild rice soup already on this blog. I don’t know. It’s not a problem, okay? It’s just… a love.

It might be helpful to do a quick recap of my wild rice soup journey over the course of my life.

My Mom’s Wild Rice Soup. I grew up in / still live in Minnesota. Wild rice soup was the food of my childhood. My mom still makes it every year for Christmas Eve dinner. It’s dark by 5pm and the evergreen trees are covered with snow and the soup has been simmering all day and the whole house smells like bacon and wild rice soup. And really, there is just nothing better. No electric appliances. Nothing being plugged in. It’s a purist version. In case you were wondering, I think the recipe comes from our church cookbook because obviously. This is how it gets done. God bless Minnesota, and mom, and the wild rice soup that raised me.

INGREDIENTS
For the Instant Pot:

• 5 medium carrots, chopped
• 5 stalks celery, chopped
• half of an onion, chopped
• 3 cloves garlic, minced
• 1 cup uncooked wild rice (see notes)
• 8 ounces fresh mushrooms, sliced
• 4 cups vegetable or chicken broth
• 1 teaspoon salt
• 1 teaspoon poultry seasoning (see notes)
• 1/2 teaspoon dried thyme

For the Stovetop:

• 6 tablespoons butter
• 1/2 cup flour
• 1 1/2 cups milk (I used 2%)

INSTRUCTIONS

1. Instant Pot: Put all the ingredients in the first list into the Instant Pot (affiliate link). Cook for 45 minutes (manual). Release steam using the valve on top.
2. Stovetop: When the soup is done, melt the butter in a saucepan. Whisk in the flour. Let the mixture cook for a minute or two to remove the floury taste. Whisk the milk, a little bit at a time, until you have a smooth, thickened sauce. Throw a little salt in there for good measure.
3. .....................................

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