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Autumn Wild Rice Soup taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Creamy Fall Wild Rice Soup

A creamy and delicious soup featuring RiceSelect wild rice, butternut squash, carrots, and a mix of cozy herbs — perfect for chilly days.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 servings
Calories 320 kcal

Equipment

  • 1 Pressure Cooker

Ingredients
  

Main ingredients

  • 2 carrots peeled and sliced
  • 2 celery stalks diced
  • 1 small onion diced
  • 1 small butternut squash peeled and cut into small chunks
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 3-4 garlic cloves finely minced
  • 2 tablespoons flour
  • 2 teaspoons umami mushroom seasoning
  • ½ teaspoon onion powder
  • 2 teaspoons salt or to taste
  • 8 cups broth
  • 1 cup RiceSelect Royal Blend wild rice
  • 4-5 stalks fresh thyme
  • 2 sage leaves
  • 1 bay leaf
  • 1 cup heavy cream
  • 2 cups kale

Instructions
 

Instructions

  • Heat olive oil and butter in the pressure cooker on medium heat until melted.
  • Add carrots, celery, and onion. Sauté for 5–7 minutes until soft and translucent.
  • Stir in the minced garlic and cook 1 minute until fragrant.
  • Add flour and seasoning; stir and cook 1-2 minutes to form a roux.
  • Add butternut squash, umami mushroom seasoning, and onion powder. Stir well.
  • Pour in broth and rice. Lock lid and ensure sealing.
  • Cook on high pressure for 20 minutes, then allow natural release.
  • Open lid and remove herb stalks and bay leaf.
  • Stir in heavy cream and kale. Simmer 5 minutes until kale is tender.
  • Serve hot and enjoy!

Notes

I like to tie my herbs together with baker’s twine so it’s easier to remove later.