Rich creamy soup packed with rice, and vegetable goodness in each spoonful.
Sautéing the carrots, celery, onion and garlic in butter adds a depth of flavor that helps to enhance the fresh mushrooms as they blend into the soup base.
By adding the mushroom condensed soup and with the half and half, gives a nice creamy richness to the soup, I like to stick with the half and half just for this reason, to give a nice cream to the flavor.
You can use either a long grain wild rice, or a wild rice blend. I sometimes like to use the premade, wild rice/brown rice blend to save time. It’s easy to add in, and the rice is perfect, which give the soup a great texture .
Wild Rice Mushroom Soup
The sautéed carrots, celery, onion and garlic in butter add a depth of flavor that helps to enhance the fresh mushrooms as they blend into the soup base.
Chop and Saute fresh ingredients
Chop the celery, carrots, add with butter to either your instapot to sauté, or use the stovetop.
Add onions , garlic, and mushrooms
Chop the onions, garlic, add to sauté.
Chop the mushrooms add to pot.
Sauté until everything is nice and soft with a good aroma
In a pot on the stove cook the wild rice, or I even use premade rice packets to make it easy. You can get the wild rice, brown rice blend premade.
Add seasonings and liquid
Sprinkle the seasonings into pot, stir.
Add in the 4 cups of water, stir.
Add in the halfnhalf or milk.
Alt and pepper to taste
Add rice and simmer
Stir in the precooked rice, cover and simmer
When the soup is hot and bubbly, serve with either a tossed salad or french bread, either way you cant go wrong.