Empty My Fridge
Vegan Mushroom Wild Rice Soup
Ingredients
- Oil2 tsp
- Onion½
- Garlic3 cloves
- Jalapeño chili1
- Mushroom8 oz
- Rice1 cup
- Poultry seasoning1 tsp
- Taco seasoning1 tsp
- Thyme · dried½ tsp
- Salt¾ tsp
- Salsa½ cups
- Vegan cream cheese½ cups
- Black pepper · flakes
Instructions
- Set the Instant Pot to sauté. Add the oil and, when hot, add the onion, garlic, jalapeño, mushrooms and a good pinch of salt. Cook for 2 to 3 minutes.
- Optionally, add 1/4 cup white wine and cook for 1 minute.
- Add the rice, spices, herbs, salt, water or broth and salsa. Mix well. Close the lid and cancel sauté.
- Pressure cook on high pressure for 30 to 35 minutes, then let the pressure release naturally before opening.
- Open the lid and stir well. Add the vegan cream cheese or cashew cream, set to sauté and mix. Bring to a boil.
- Once heated through, taste and adjust salt, seasoning and heat. Optionally, fold in baby spinach or other baby greens, and add more liquid if you want it soupier.
- Turn off sauté and let it sit for 1 minute. Garnish with black pepper or pepper flakes and serve.
Summarized from Vegan Richa's video. Watch it for the details.
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