This soup is a light yet satisfying combination of savory mushrooms and nutty brown rice. For a pretty presentation, garnish each bowl of soup with a sprinkle of chopped fresh herbs, like parsley, thyme, or oregano.
Excerpted from The Everything® Mediterranean Instant Pot® Cookbook by Kelly Jaggers. Copyright © 2020 by Simon & Schuster, Inc. Used with permission of the publisher, Adams Media, an imprint of Simon & Schuster. All rights reserved.
Wild Rice and Mushroom Soup [Vegan]
- 2 tablespoons olive oil
- 2 medium carrots, peeled and chopped
- 2 stalks celery, chopped
- 1 medium yellow onion, peeled and chopped
- 2 (8-ounce) containers sliced button mushrooms
- 3 cloves garlic, peeled and minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 cup wild rice blend
- 6 cups vegetable broth
- Press the Sauté button on the Instant Pot and heat oil. Add carrots, celery, and onion. Cook until vegetables are just tender, about 5 minutes. Add mushrooms and cook until they begin to release their juices, about 4 minutes.
- Add garlic, thyme, oregano, salt, pepper, and rice, and sauté until garlic is fragrant, about 1 minute. Press the Cancel button, add broth, and stir well. Close lid, set steam release to Sealing, press the Manual button, and set time to 25 minutes.
- When the timer beeps, quick-release the pressure until the float valve drops, open lid, and stir well. Serve hot.
Wild rice isn’t really a rice at all; it’s the seed of an aquatic grass. It is high in protein and fiber, and it’s naturally gluten-free. Wild rice is a good source of both magnesium and lysine, which are good for digestion and beneficial for your nervous system. Because it’s minimally processed, wild rice retains most of its nutrients. With a toasty, nutty flavor, and a slightly chewy texture, wild rice is delicious on its own but can be added to other grain dishes to enhance flavor and texture.