VEGAN MUSHROOM WILD RICE SOUP RECIPE | INSTANT POT SOUP RECIPE - Vegan Richa Recipes
Vegan Mushroom Wild Rice Soup Recipe
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Vegan Wild Rice Mushroom Soup made in a Pressure Cooker. Instant Pot Mushroom soup. Creamy 1 Pot Winter meal. Vegan Glutenfree Soyfree Recipe Nutfree option.
Mushrooms are sauteed to golden. Rice, herbs and spices are added and then comes the twist, some salsa and taco seasoning! Yes, it works together. Mix it up, close the lid and pressure cook. Once the pressure is released, add the vegan cream cheese or cashew cream for making it super creamy. And done. You can leave the taco seasoning and salsa out and add some italian herbs for the usual flavor profile. Whole process takes 10 minutes of active time and then you have to wait for bowl of hot creamy deliciousness.
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Chicken Mushroom Rice Soup - Food Wishes
I received a request recently for an updated mushroom soup, which I thought was a great idea, since the last one was posted over 10 years old. But just as I was starting to plan the redo, I saw a request for an update to our “Just Chicken and Mushrooms” video, and I decided to combine both inspirations, which ultimately resulted in this very delicious, and incredibly comforting, Chicken Mushroom Rice Soup. Enjoy!
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You can also find more of Chef John’s content on Allrecipes:
Cream of Mushroom Soup with Wild Rice | Blue Jean Chef
Cream of Mushroom and Wild Rice Soup is hearty and perfect for those cooler weather days. It's easy to make in under an hour in a pressure cooker (or Instant Pot®) and the mix of assorted mushrooms, shallots and sherry with nutty wild rice in a flavorful broth makes a great combination.
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For info on how to pressure cook, click here:
Amazing Chicken & Wild Rice Soup!
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Chicken & Wild Rice Soup!
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Lunds & Byerlys Wild Rice Soup
If you’re looking for something warm and cozy to serve your family, our classic Wild Rice Soup is it.
This thick, home-style soup recipe originated in the early 1980s in the St. Paul Byerly’s deli. It was originally produced in small batches and packaged in mason jars - and now you can make it at home for your own family!
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See full recipe here: LandB.mn/zJ2KmP
Instant Pot Mushroom and Wild Rice Soup
This is a delicious and hearty soup with meaty, earthy mushrooms and chewy wild rice in a lightly creamy broth and full of other healthy veggies. I used chicken broth (Better than Bouillon) for my soup, but you can use vegetable broth if you want to make it completely vegetarian.
#mushrooms #wildrice #mushroomandwildricesoup #wildricesoup #instantpot #madewithfilmora
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Instant Pot Duo 6 Quart:
Today’s Ingredients:
2 TB olive oil
1 large onion, chopped
1 lb mushrooms, sliced (baby bellas in the video)
4 garlic cloves, minced
½ TB Salt
1 tsp black pepper
1 tsp dried thyme
½ tsp red pepper flakes
½ tsp smoked paprika
¼ tsp turmeric powder
2 bay leaves
5 cups chicken broth (1 cup to deglaze, then adding the rest)
3 cups carrots, chopped
3 cups celery with leafy tops, chopped
1 cup wild rice, rinsed
1 cup sour cream (8oz container)
6-8 cups baby spinach (6oz bag)
S&P, to taste
optional topping: parmesan cheese, grated or shredded
Instructions:
1. Preheat the Instant Pot on sauté and add the oil when the display reads “HOT.” Add the onions and mushrooms and cook for about 10 minutes to soften the onions and brown the mushrooms, letting them release a lot of their moisture. Stir once or twice during this step.
2. Add the garlic, salt, black pepper, thyme, red pepper, paprika, turmeric, and bay leaves. Stir for just one minute until fragrant.
3. Add 1 cup of broth to deglaze the bottom. Make sure to scrape up any stuck-on brown bits to avoid a “BURN” warning later. [The mushrooms should have released enough liquid to prevent much stickage, but make sure to do this deglazing step for extra insurance.]
4. Add the carrots, celery, rinsed wild rice, and remaining 4 cups broth. Stir everything to evenly distribute the ingredients.
5. Lock the lid and cook on high pressure for 20 minutes followed by a 10 minute natural pressure release. Then release any remaining pressure before reopening the lid.
6. Discard the bay leaves.
7. Add sour cream and spinach and stir for just a couple minutes until the spinach is wilted into the soup.
8. Taste and adjust seasoning according to your liking. Top with grated or shredded parmesan and ENJOY!