A rich, flavorful, wild rice soup that will warm your soul on any cool fall/winter night. I was making bone broth in my Instant Pot on a rainy Friday and just the color of the broth was so dark and so nutrient packed, I knew there was no way it wa going to make it to my freezer. It was begging me to make it into a wonderful soup. Rainy days and a good soup are just made for eachother, right? You can check out my post (linked above) on bone broth and why I like to make my own, or you can use store bought chicken stock (I alway suggest organic, low sodium stock if you can’t get bone broth in your grocer)- or you can keep it completely vegetarian and use a veggie broth! I usually plan it out where we will have a roast or rotisserie chicken for dinner one night, then the next day I make a bone broth for soup the following night. All that being said, lets move on!
I have been craving a really good oup. Like the kind of soup where having just one bowl would be completely crazy and having thirds isn’t going to get you any side eye. Where every bite you take, you have to make a noise or a comment about how delicious it is. The chicken soup I made in October was that kind of soup, but I wanted to have something a little starchy and more like comfort food, you know?
Rice was my go to since I recently made soup with potatoes. I cooked the long grain wild rice right in the pot to allow all of the starchy goodness to help thicken the soup, so once I added the cream, it became the absolute perfect creamy thick soup. I cook the diced carrots and celery in the instant pot first and then stir in the mushrooms, herbs and rice so everything is well blended. then pour my bone broth over and pressure cook on high for 30 minutes. Then I did a natural pressure release, but if in a hurry, a quick release is perfectly fine too! Then I stirred in the cream until it was just the right creaminess for us. It. Was. Amazing. I didn’t think Jay would really like it but he ate his bowl so quickly and right away went back for more. It would be incredible paired with a really beautiful, warm french baguette with a nice dab of grass fed butter.
If you don’t own a pressure cooker, it can absolutely be done on the stove top, I alway believe that the longer you let the flavors simmer together, the more flavor the soup will have- jut like a really great tomato sauce. I also want to note that if you are using store bought broth, you may need to add more seasoning. I really believe the robust flavor came from how great this bone broth came out. I didn’t follow my usual recipe for bone broth because it was pouring rain and I didn’t have the energy to drag the kids out for the ingredients. So I used one large sweet onion, two heads of whole garlic, sage, thyme, and about 1/2 a bag of baby carrots because, y’all, sometimes you’ve got to work with what you’ve got! It came out perfect and was an amazing base for this soup! I hope you all love this one as much as the chicken soup, and as always, if you have any questions, feel free to send me a message on Intagram!
- 8 cups of homemade bone broth (or 8 cups of low sodium stock)
- 4 carrots, peeled and diced
- 3 stalks of celery, chopped
- Baby bella mushrooms (as many as you'd like) Chopped
- 2 cups long grain wild rice
- Heavy cream (to make creamy as you'd like)
- Dried herbs- Thyme, basil
- Garlic Powder
- Salt + Pepper to taste
- Heat IP or stock pot with a drizzle of oil. Add the carrots and celery and cook, stirring, until soft. Add herbs and rice and garlic powder with a tablespoon of butter and stir so everything is well mixed and then add the rice and stir once more.
- Add the broth to the pot and stir. Cook time is 15-30 minutes in the instant pot, or as long as you can stand it on the stove top!
- Once you're ready to serve, whisk in the cream until its as thick as you like it and ENJOY every last bite!