Wild Rice, Mushroom and Kale Soup

Wild Rice, Mushroom and Kale Soup

A creamy and hearty vegetarian soup loaded with earthy mushrooms, tender wild rice, and vibrant kale — made simply in your pressure cooker for a comfort meal that’s both wholesome and satisfying.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 1

Total Time 1 15

Servings 4 servings

Calories 445 kcal

Equipment

1 Pressure cooker

Ingredients

Main ingredients

3 tablespoons olive oil
8 ounces mushrooms thinly sliced
1 medium yellow onion diced
2 medium carrots thinly sliced
2 celery stalks thinly sliced
3 cloves garlic minced
7 to 8 cups vegetable broth
0.5 cup wild rice
0.5 cup parboiled rice
2 cups kale lightly packed, thinly sliced
0.5 cup half and half
salt and pepper to taste

Instructions

First, heat the olive oil in your pressure cooker pot over medium heat until it shimmers.
Throw in the diced onions, carrots, and celery. Sauté them for 5 to 7 minutes until they soften up and smell sweet.
Add the mushrooms next. Stir and cook for 5 more minutes so they start to release juices and get a little brown on the edges.
Add garlic and stir for 1 minute until fragrant.
Pour in the veggie broth, add wild rice and parboiled rice. Stir everything together and season with salt and pepper.
Close the lid and bring to pressure. Once the float valve pops up, reduce heat and cook under pressure for 20 minutes.
After cooking, allow natural pressure release for perfect texture.
Carefully open lid, stir in kale and half and half. Let simmer uncovered for 5 minutes until kale wilts.
Adjust seasonings and serve hot.

Notes

For a thicker soup, add 2 tablespoon flour when sautéing vegetables before adding broth. Add more broth or water if soup thickens too much from rice absorption.