Mushroom & Wild Rice Soup

We're back with another delicious soup for you all, soup troupers! This soup is perfectly delicious and came out absolutely divine. I liked it so much, I didn't realize I had finished it and brought a bowl out to eat more and was saddened to realize it was all gone.

Has this ever happened to you?! 😭

Have to add that this recipe was inspired from a beautiful recipe from Dishing Out Health - thank you for such an amazing recipe. We did put our own spin on it and you should too! Enjoy and let us know if you try this. As always, tag us if you try this on Instagram @the.soup.troupe


  • 2 cups chicken broth

  • 2 1/4 cups veggie broth

  • 1 cup diced carrots

  • 1 cup diced celery

  • 1 diced onion

  • 2 cups sliced Portobello mushrooms

  • 1 cup chopped dried porcini mushrooms

  • 4 cloves minced garlic

  • 1 cup wild rice

  • 2 tablespoons butter

  • 2 tablespoons olive oil

  • 1/2 cup chopped parsley

  • 2/3 cup cashew cream (or heavy cream/milk)

  • 1 tablespoon poultry seasoning

  • 2 teaspoon salt

  • 1 teaspoon black pepper


  • After preparing all veggies on Instant Pot (or dutch oven) melt butter with olive oil

  • Pour in onion, carrot and celery, let cook until onions are translucent (approx. 5-6 minutes)

  • Sprinkle on parsley, add dried porcini mushrooms, portabellas and garlic, stir well

  • Add in poultry seasoning, salt, pepper, wild rice, and stir well

  • Pour in broth and safely put on lid

  • Pressure cook for 20 minutes on high (or simmer on low for 40 minutes)

  • Once safe, open lid and mix in grated parmesan and cashew cream

  • Stir well, and you are ready to serve! Top with parsley, parmesan cheese, and paprika; ENJOY!

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