This creamy wild rice soup is easy to make and delicious! A comforting and comforting soup made with easy-to-find ingredients, it’s the perfect one-pot meal.
Contents
1 cup uncooked wild rice
8 ounces baby Bella mushrooms, sliced
1 small white onion, peeled and chopped
3 cloves of garlic, minced
1 cup chopped carrots,
1 cup chopped celery
1 large sweet potato, peeled and chopped
4 cups vegetable stock or water
1 tablespoon Italian or Old Bay seasoning
1 (14 ounce) can coconut milk
1 cup packaged baby spinach – roughly chopped
salt, pepper, paprika
Instructions
INSTANT COOKER (THE FURNISHING COOKER) METHOD:
Press SAUTE. Add oil to the main steel part of the Instant Pot. Let the oil heat for a minute. Add the onions, sprinkle with a little salt and sauté for 2-3 minutes until the onions are soft and translucent.
Add the vegetable broth, wild rice, mushrooms, garlic, carrots, celery, sweet potatoes, and seasonings to the pot. Stir briefly to combine. Cancel SAUTE.
Install the cover. Press the MANUAL or PRESSURE COOKING button and select (high pressure) for 20 minutes. After you’re done cooking, let the Instant Pot go to KEEP HOT for 10 minutes. Then carefully remove any residual pressure with the quick release method. Open the lid.
Add the coconut milk and spinach to the soup and stir gently until combined. Taste and season with salt and pepper and paprika as needed. Serve hot and enjoy!
CROCK-POT (SLOW COOKER) METHOD:
In the bowl of a large slow cooker, combine the vegetable broth, wild rice, mushrooms, garlic, carrots, celery, sweet potatoes, onions, and seasonings. Stir briefly to combine, then place the lid on the slow cooker.
Slow cooking. Cook on high for 1 to 2 hours, until the rice is cooked through and tender. (cooking times can vary a lot between slow cookers in different brands. So check the rice after 1 hour and then every 20 minutes thereafter) You may need to add more liquid if it seems too dry.
When the rice is fully cooked and tender, add the coconut milk and spinach to the soup and stir gently until combined. Taste and season as needed with salt and pepper and paprika (optional). Turn off the slow cooker. Serve hot and enjoy!
STOVETOP METHOD:
Saute the vegetables. Heat the olive oil in a large saucepan or Dutch oven over medium-high heat. Add the onions, sprinkle with a little salt and sauté for 3 minutes, stirring occasionally, until soft and translucent. Add the garlic and cook for another minute, stirring occasionally, until fragrant.
Add the vegetable broth, wild rice, mushrooms, carrots, celery, sweet potatoes, and seasonings. Mix to combine. Continue cooking until the soup comes to a boil. Then reduce the heat to medium-low, cover and simmer for 30 to 40 minutes, stirring occasionally, until the rice is tender.
Add the coconut milk and spinach to the soup and stir gently until combined. Taste and season with salt, pepper and paprika (if using) if necessary. Serve hot and enjoy!
