Creamy Mushroom Wild Rice Soup
Pressure cooker recipes like this Creamy Mushroom Wild Rice Soup are super easy, convenient, and delicious on chilly fall days! Our dietitians are adding new recipes all the time, so check out our Dietitians Choice Recipes page for all their latest recipes!
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Creamy Mushroom Wild Rice Soup
Ingredients
Soup
- 5 Medium Carrots, chopped
- 5 Stalks of Celery, chopped
- 1/2 Onion, chopped
- 3 Garlic Cloves, minced
- 1 C. Wild Rice, dry
- 8 Oz. Fresh Mushrooms, sliced
- 4 C. No Salt Added Vegetable or Chicken Broth
- 1 tsp. Mrs. Dash Garlic and Herb seasoning
- 1/2 tsp. Dried Thyme
- Salt and Pepper to Taste
Cream Sauce
- 6 Tbsp. Butter Made With Olive Oil
- 1/2 C. Whole Wheat White Flour
- 1 1/2 C. Skim Milk
Instructions
- Put all of the soup ingredients into the pressure cooker and cover with the lid. Set pressure cooker on manual, high pressure for 45 minutes. Once the time is up, do a quick release of the steam using the valve on the top. Be careful, as steam is very hot.
- When the soup is done, make cream sauce by melting butter in a saucepan on medium-low heat. Whisk in the flour. Let the mixture cook for a minute or two to remove the floury taste, while stirring constantly. Whisk in the milk slowly, pouring just a small amount in at at time, until you have a smooth, thickened sauce. Add a pinch of salt to taste.
- Pour the creamy sauce into the soup in the pressure cooker. Stir well and serve.
Notes
Recipe adapted from Pinch of Yum
Nutrition Facts
Creamy Mushroom Wild Rice Soup
Serves: Makes 12 servings
Amount Per Serving: | ||
---|---|---|
Calories | 130 | |
% Daily Value* | ||
Total Fat 3.5g | 4.6% | |
Saturated Fat 1g | 5% | |
Trans Fat 0g | ||
Cholesterol 5mg | 1.7% | |
Sodium 160mg | 6.7% | |
Total Carbohydrate 20g | 6.7% | |
Dietary Fiber 3g | 12% | |
Sugars 4g | ||
Protein 5g |
Vitamin A 90% | Vitamin C 6% | |
Calcium 10% | Iron 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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