Pressure Cooker Mushroom And Wild Rice Soup Recipes

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SLOW COOKER MUSHROOM AND WILD RICE SOUP



Slow Cooker Mushroom and Wild Rice Soup image

Making creamy soups in the slow cooker can be tricky because it's not possible to simmer them with the top off and reduce the liquid. One easy way to thicken without reducing is to use a roux, a mix of flour and butter. Heat the roux in the microwave, then whisk it into the stock in the slow cooker before adding the other ingredients. (If you don't have a microwave, simply melt the butter in a small saucepan, stir in the flour, let it bubble, then proceed.) This soup is best prepared on the high setting for two reasons: First, when cooked on low, the wild rice becomes too soft before the mushrooms are tender. Second, the roux doesn't thicken as effectively on low. If you need a longer cook time, omit the rice, put the soup on low for 8 hours, and turn the heat up to high before serving. Cook the rice separately according to package directions, then stir it in before serving. Find a pressure cooker version of this recipe here.

Provided by Sarah DiGregorio

Categories     dinner, soups and stews, main course

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 15

4 tablespoons unsalted butter (1/2 stick)
1/4 cup all-purpose flour
5 cups vegetable or chicken stock, plus more as needed
1/4 cup dry white wine (see Tip)
2 pounds mixed mushrooms (such as cremini and shiitake), tough stems removed, chopped into 1/2- to 1-inch pieces
1 cup wild rice (about 6 ounces)
2 celery stalks, finely chopped
1 small yellow or red onion, grated or minced
1 large carrot, peeled and finely chopped
6 garlic cloves, smashed and chopped
3 sprigs fresh thyme or 1 teaspoon dried thyme
1 teaspoon garlic powder
Kosher salt and black pepper
1/2 cup sour cream
Chopped scallions or chives and fresh dill, for topping

Steps:

  • Put the butter in a microwave-safe container (a liquid measuring cup works well) and microwave until the butter is completely melted, 30 seconds to 1 minute. With a fork, whisk the flour into the butter to make a smooth mixture the texture of cake batter, then microwave until the roux is steaming hot and bubbling slightly around the edges, about 30 seconds.
  • Scrape the roux into a 6- to 8-quart slow cooker and whisk in the stock and wine. Stir in the mushrooms, wild rice, celery, onion, carrot, chopped garlic, thyme and garlic powder. Season with 1 teaspoon salt and several generous grinds of black pepper. Cook on high until most of the rice grains are just slightly split open and the vegetables are tender, about 4 hours. (The soup can hold for 1 to 2 hours on the warm setting, but eventually the wild rice will overcook.)
  • Turn the heat to warm. Put the sour cream in a small bowl and slowly whisk in a few spoonfuls of the hot soup until smooth, then stir the mixture into the soup. (This prevents the sour cream from separating.) If you'd like the soup to be thinner, whisk in warm broth or water to the desired consistency. Taste the soup and add more salt and pepper to taste.
  • Divide the soup among bowls and top with chopped scallions or chives and dill. Reheat any leftovers on low until warm. (Boiling can cause the sour cream to break.)

PRESSURE COOKER MUSHROOM AND WILD RICE SOUP



Pressure Cooker Mushroom and Wild Rice Soup image

This comforting soup tastes long-simmered, but it's cooked in a pressure cooker, which makes it a weeknight possibility (though you could also make this recipe in a slow cooker). Use any variety of mushrooms you like: Cremini (also called baby bella) are affordable and easy to find and work well, or you can add shiitake or oyster mushrooms for a mix of texture and flavors. Don't worry about removing small, supple stems, but discard any that are tough or dried-out. Wild rice isn't a true rice at all but the seed of a grass that's native to North America. When it's cooked, it should be pleasantly chewy and nutty, not hard, and most of the grains should be slightly split open to reveal their creamy insides.

Provided by Sarah DiGregorio

Categories     dinner, lunch, soups and stews, main course

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 15

4 tablespoons unsalted butter (1/2 stick)
1 yellow or red onion, minced
2 pounds mixed mushrooms (such as cremini and shiitake), tough stems removed, mushrooms chopped into 1/2- to 1-inch pieces
Kosher salt and black pepper
2 celery stalks, chopped
1 large carrot, peeled and chopped
6 garlic cloves, smashed and chopped
3 sprigs fresh thyme or 1 teaspoon dried thyme
1 teaspoon garlic powder
1/4 cup all-purpose flour
5 cups vegetable or chicken stock
1/2 cup dry white wine (see Tip)
1 cup wild rice (about 6 ounces)
1/2 cup sour cream
Chopped scallions or chives and fresh dill, for topping

Steps:

  • Turn on the sauté setting on a 6- to 8-quart electric pressure cooker. Melt the butter, then add the onion. Cook, stirring occasionally, until translucent, about 5 minutes.
  • Add the mushrooms and 1 teaspoon salt, and cook, stirring occasionally, until the mushrooms have released their liquid and shrunk a bit, about 8 minutes. Add the celery, carrot, chopped garlic, thyme, garlic powder and several generous grinds of black pepper. Stir to combine. Add the flour and stir until the vegetables are evenly coated and no white spots remain.
  • Pour in the stock and wine, and turn off the heat. Scrape the bottom of the pot very well to incorporate flour and any browned bits that are stuck to the bottom. (This will add flavor and also prevent a burn warning later.) Stir in the wild rice.
  • Cook on high pressure for 10 to 12 minutes. Turn off the heat and let the pressure reduce naturally for 10 minutes, then release the remaining pressure manually.
  • Stir the soup and check the texture of the wild rice; if it needs a bit more time repeat the pressure cooking process for a cook time of 2 minutes and rapidly release the pressure. Check the texture of the soup; if you'd like it to be thicker, turn on the sauté function and let the soup simmer to reduce to desired consistency. Turn off the heat.
  • Put the sour cream in a small bowl and slowly whisk in a few spoonfuls of warm soup until smooth, then stir the mixture into the soup. (This prevents the sour cream from separating.) Taste the soup and add salt and pepper to taste.
  • Serve the soup in bowls topped with chopped scallions or chives and dill. Reheat any leftovers on low until warm. (Boiling can cause the sour cream to break.)

PRESSURE-COOKER VEGETABLE WILD RICE SOUP



Pressure-Cooker Vegetable Wild Rice Soup image

This thick and hearty soup is packed with colorful vegetables. It's wonderful for lunch alongside a healthy salad or a light sandwich. -Thomas Faglon, Somerset, New Jersey

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 12 servings (3 quarts).

Number Of Ingredients 15

6 cups reduced-sodium vegetable broth
2 cans (14-1/2 ounces each) fire-roasted diced tomatoes, undrained
2 celery ribs, sliced
2 medium carrots, chopped
1-3/4 cups baby portobello mushrooms, sliced
1 medium onion, chopped
1 medium parsnip, peeled and chopped
1 medium sweet potato, peeled and cubed
1 medium green pepper, chopped
1 cup uncooked wild rice
2 garlic cloves, minced
3/4 teaspoon salt
1/4 teaspoon pepper
2 bay leaves
2 fresh thyme sprigs

Steps:

  • Combine all ingredients in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 20 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure., Discard bay leaves and thyme sprigs before serving. If desired, serve with additional thyme. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.

Nutrition Facts : Calories 117 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 419mg sodium, Carbohydrate 25g carbohydrate (7g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

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