Ingredients
- 1 package 8oz white mushroom, sliced
- 1 cup uncooked wild rice
- 1 onion finely chopped
- 3 carrots diced
- 3 cloves of garlic minced
- 6 cups of vegetable broth
- 1 tsp dry thyme
- 1 cup heavy cream
- ½ cup chopped fresh parsley
- Salt and pepper to taste
Instructions
- Prepare all your vegetables (dice).
- Add all the ingredients in the instant, except for the heavy cream and fresh parsley.
- Close the lid on the Instant Pot and set the valve to sealing, choose manual on high pressure and cook for 30 minutes (it takes about 5 to 10 minutes for the pressure to come up and starts cooking)
- Release pressure immediately, open the lid carefully, and add the heavy cream and fresh parsley. Stir to combine everything. Adjust the seasoning if needed.
- Serve the soup hot, garnish with more fresh parsley if desired.
Notes
• The soup can be kept in the fridge for up to 4 days.
• If you want to store the soup in the freezer, omit the heavy cream and fresh parsley. Add these ingredients at the last minute when reheating.
• If you want to store the soup in the freezer, omit the heavy cream and fresh parsley. Add these ingredients at the last minute when reheating.