Dump & Done Wild Rice Soup

Check out this delicious recipe from Vegan Richa’s Instant Pot Cookbook: 150 Plant-Based Recipes from Indian Cuisine and Beyond, available on May 24th from Hachette Go.
This soup is another staple for the fall and winter months. Wild rice and mushrooms paired with simple herbs give you this amazing, creamy, and delicious flavor profile. I give a range for chickpeas from ½ to ¾ cup (100 to 150 g); I usually use ½ cup, but if you like more chickpeas in your soup, use ¾ cup. This soup can also be made into a great jar gift. Just put the first nine ingredients in a jar and pack it with instructions to add the rest of the four ingredients and then pressure cook. Since the pressure-cooking time is longer for the wild rice, or a blend, you’ll want to use hearty vegetables, or omit the vegetables, because vegetables will definitely overcook in that much time. Adjust the final consistency by adding more stock or cream as desired.

Cuisine

Modern

Course

Soup

Difficulty

Easy

Duration

30-60 min

Diet

Gluten Free, Nut-Free, Soy - Free

Cooking Technique

Pressure Cook

Keywords

30-60 min, 6 servings, black pepper, contributed, cook 52 min, cup water, dried chickpeas, dried mushrooms, dried rosemary, dried thyme, easy, garlic powder, gluten free, modern, nut-free, onion flakes, poultry seasoning, prep 5 min, pressure cook, pure wild rice or a wild rice blend, raw cashews, salt, soup, soy - free, vegan, vegetable stock, vegetables, vegetarian recipes, wild rice

Prep Time

5 min

Cook Time

52 min

Servings

6 Servings

Ingredients

1 cup pure wild rice or a wild rice blend
1 cup dried mushrooms
1/2 to 3/4 cup dried chickpeas
2 tablespoons onion flakes
1 1/2 teaspoons garlic powder
1 teaspoon poultry seasoning
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/4 teaspoon black pepper
4 1/2 cups vegetable stock
1 to 2 cups vegetables
1 teaspoon salt
1/2 heaping cup raw cashews
1 cup water

Instructions

Combine the wild rice, mushrooms, chickpeas, onion flakes, garlic powder, poultry seasoning, thyme, rosemary, and pepper in the Instant Pot. Add the stock, vegetables, and salt.
Lock the lid into place, set the Pressure Release Knob to Sealing, select the Pressure Cook/Manual setting at high pressure, and set the cook time to 42 minutes. Once the cooking cycle is done, let the pressure release naturally.
Meanwhile, make the cashew cream by blending the ingredients on high for 5 minutes, or until smooth. Alternatively, substitute with 1 cup non-dairy cream.
Open the lid and stir in the cashew cream. Select the Sauté setting and simmer until thickened to your preference, 2 to 3 minutes. Taste for seasoning, adjusting if needed.
If you would like the soup a bit thinner, add more stock and let heat a few minutes. Select the Cancel setting. Serve the soup hot.

Notes

VARIATION
For a spicier flavor: Add 1 teaspoon of taco seasoning and 1/2 cup (260 g) of salsa to the pot before pressure cooking. Fold in 1/2 cup (115 g) of vegan cream cheese or cashew cream after opening the lid. Sauté for 2 minutes to combine and thicken.
PER SERVING Calories 291, total fat 7 g, saturated fat 1 g, sodium 463 mg, carbs 49 g, fiber 6 g, sugar 4 g, protein 14 g.

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