Wild Rice and Mushroom Soup
Creamy Wild Rice Mushroom Soup loaded with earthy mushrooms, tender wild rice, herbs, and a broth made with clean, mindful ingredients — cozy in every spoonful.
Servings: 6 people
Calories: 195kcal
Equipment
- Instant Pot 6 qt
- Kitchen Knife
- Cutting Board
Ingredients
- 1 pound baby portobello mushrooms sliced
- 1 small zucchini diced
- 2 stalks of celery diced
- 2 tbsp garlic minced
- 1 tbsp thyme
- 1 tbsp oregano
- 1 tsp sage
- 1 tsp marjoram
- ½ tsp salt
- 1 cup of wild rice
- 1 14 oz can cannellini beans drained
- 64 ounces low sodium vegetable broth
Instructions
- Spray the bottom of the Instant Pot with nonstick cooking spray and press Saute.
- Add mushrooms, zucchini, celery, garlic, thyme, oregano, sage, marjoram, and salt to the pot and allow to cook for 2-3 minutes, just until fragrant. 1 pound baby portobello mushrooms 1 small zucchini 2 stalks of celery 2 tbsp garlic 1 tbsp thyme 1 tbsp oregano 1 tsp sage 1 tsp marjoram ½ tsp salt
- Add the rice, beans, and broth to the pot. 1 cup of wild rice 1 14 oz can cannellini beans 64 ounces low sodium vegetable broth
- Close and lock the lid and turn the valve to sealing. Select Pressure Cook (high) and set the cook time for 23 minutes.
- When the cook time is complete, allow the pressure to naturally release, then remove the lid. Scoop out eight equal servings into meal prep bowls.
Video
Nutrition
Calories: 195kcal | Carbohydrates: 40g | Protein: 11g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Trans Fat: 0.003g | Sodium: 359mg | Potassium: 508mg | Fiber: 8g | Sugar: 5g | Vitamin A: 148IU | Vitamin C: 9mg | Calcium: 82mg | Iron: 3mg