Instant Pot Vegan Cream of Mushroom and Wild Rice Soup

Instant Pot Vegan Cream of Mushroom and Wild Rice Soup

• Author: Alexis Joseph | Hummusapien
•  Prep Time: 10 min
•  Cook Time: 50 min
•  Total Time: 1 hour
•  Yield: 4-6 bowls 1x
•  Category: Soup
•  Method: Instant Pot
•  Cuisine: American

DESCRIPTION

The most comforting soup in all the land! This super easy and healthy Instant Pot Vegan Cream of Mushroom and Wild Rice Soup is the ultimate cold-weather meal. See recipe notes for stovetop version. https://www.hummusapien.com/instant-pot-vegan-mushroom-wild-rice-soup/

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INGREDIENTS

• 3/4 cup raw cashews
• 1 1/2 cups chopped onion (1 medium onion), diced
• 1 1/2 cups chopped carrot (4 medium carrots)
• 1 1/2 cup chopped celery (4 ribs celery)
• 8 oz sliced mushrooms (2 cups, add more if you love mushrooms!)
• 4 cloves garlic, minced
• 1 tsp dried thyme
• 1/2 tsp dried sage
• 3/4 cup uncooked wild rice (do not use a blend)
• 4 cups vegetable broth
• 1 1/4 tsp kosher salt
• 1 tbsp soy sauce (sub tamari for gluten free)
• 2 cups fresh spinach, chopped
• Freshly ground black pepper, to taste

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INSTRUCTIONS

1. Place cashews in a small bowl. Cover with very hot water and let soak while you make the recipe.
2. Place remaining ingredients except soy sauce and spinach in the Instant Pot. Cook on manual, high pressure for 40 minutes. Note that it takes ~10 minutes for the pot to come up to pressure before it starts cooking and counting down. Once it’s done, carefully quick release any remaining steam using the valve on top. Remove the lid and turn the machine off.
3.  Drain and rinse cashews. Place in blender (I used my Nutribullet) with 1 cup water and blend until completely smooth and creamy. Stir into soup along with soy sauce and spinach. Serve with crusty bread or croutons, of course!

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NOTES

Stovetop version: Follow step 1 and then sauté in olive oil the onion, carrot, celery, mushrooms, garlic, and salt in a dutch oven over medium heat for 10 minutes. Add spices, wild rice, and broth. Bring to a boil, then lower heat and simmer uncovered for about an hour, or until rice is tender, stirring occasionally. Proceed with step three.

Spinach Mushroom Kugel

From Jamie Geller, Aug 17, 2011
https://www.joyofkosher.com/recipes/spinach-mushroom-kugel/

INGREDIENTS
1 - 1lb pkg frozen spinach, thawed and squeezed dry
1- 8oz sliced mushrooms (canned is okay - be sure to drain)
2 eggs, separated, whites whipped
1/2c. mayonnaise
2T onion soup mix (see below for Homemade Healthy Onion Soup Mix)

PREPARATION
1. Preheat oven to 350°f.
2. Place all ingredients in a large bowl and mix until well combined.
3. Pour into a 9" round baking dish and bake for 45-50 min.

Note: recipe can be doubled and cooked in a 13 x 9 x 2" Pyrex

HOMEMADE HEALTHY ONION SOUP MIX (makes ~3 T)
1 t. turmeric
1 T sugar
1/2 t celery seed
2 T + 2 t dried minced onion
1/4 t ground black pepper

Combine all ingredients and store in an airtight container until ready to use. Should keep up to 1 yr.

Mushroom Barley Soup

By Tony Litwinko - Bon Appetit December 1995

http://www.epicurious.com/recipes/food/views/mushroom-barley-soup-993

8 Servings

INGREDIENTS

1/4 c butter (1/2 stick)

1 lb mushrooms, cut into 1/2" pieces

2 large carrots, chopped

2 large celery stalks, chopped

1 onion, chopped

1/2 c pearl barley, rinsed

8 c vegetable broth

2 T flour

1/4 c chopped fresh parsley

1 T chopped fresh dill or 1 t dried dill

PREPARATION

1. Melt butter in heavy large Dutch oven over med./medium-high heat. Add mushrooms, carrots, celery, onion, and barley. Saute until vegetables begin to brown, about 20 minutes.

2. Add flour to pot and stir 5 minutes.

3. gradually mix in broth. Bring to boil, stirring frequently. Reduce heat to medium and simmer until barley is tender and soup is beginning to thicken, 40 or more minutes.

4. Mix in parley and dill. Season to taste with salt and pepper.

1. 
   

Quinoa Salad with Broccoli-Avocado Pesto

Photo by Katie Morris

Katie Morris November 7, 2012

http://greatist.com/health/recipe-quinoa-broccoli-avocado-pesto

Inspired by the Orzo and Broccoli Pesto Salad in Heidi Swanson's Super Natural Every Day and the Barefoot Contessa's Parmesan Roasted Broccoli. Serves 2-3.

What You'll Need:

1 cup quinoa, cooked
2 medium heads broccoli, cut into florets
8 cloves garlic, peeled but left whole
1/4 cup olive oil, divided
Sea salt
1 ripe avocado, pit removed
2 tablespoons pine nuts or almonds
1/2 tablespoon butter
1/4 pound mushrooms
2 oz. parmesan cheese, cut into small chunks
fresh lemon juice (optional)

What to Do:

1. Preheat the oven to 425 degrees.
2. Toss the broccoli and garlic cloves with 1 tablespoon of the olive oil and a sprinkle of sea salt. Roast for 15-20 minutes, until both broccoli and garlic are beginning to brown. Stir part way through if anything looks like it's burning.
3. Set 1/2 cup of the roasted broccoli pieces aside.
4. Add the remaining roasted broccoli, roasted garlic, avocado, parmesan cheese, and remaining 3 tablespoons olive oil to a blender, and blend until a smooth puree is formed. Taste and season with salt. Stir in a squeeze of lemon juice if desired.
5. Mix half a cup of the broccoli pesto and the reserved broccoli florets into the cooked quinoa. Save any leftover pesto in the fridge for another use.
6. Heat a frying pan over medium heat. Add the nuts to the dry pan and toast, stirring frequently, for 2-3 minutes, or until fragrant and beginning to turn golden brown. Remove from pan and add to cooked quinoa.
7. Add the butter to the same frying pan and let it melt. Add mushrooms and cook until golden brown, stirring occasionally. Add to the salad and serve the whole mixture warm.

Looking for more roasted vegetable recipies? Check out our roundup of five favorites from around the web.

What's your favorite go-to roasted vegetable recipe? Share with us in the comments below or tweet us @greatist!

Inner peace Brown Rice and Cashews

4 T olive oil (not extra virgin), divided use
1/4 c scallions or onions, thinly sliced
1 clove garlic, finely chopped
1 c brown rice
2 c vegetable stock
3/4 c roasted cashews, unsalted or salted, coarsely chopped
1/2 lb mushrooms, sliced
6 c spinach leaves (9 oz) (note: chopped frozen spinach, defrosted, works well; measurement is approximate - use more if desired.)
3/4 t soy sauce
ground black pepper

1. Prepare/measure scallions, garlic, rice, and stock before starting.

2. Heat 2 T oil in medium pot over med. high heat. Add scallions and garlic and cook for 3 min. Add rice and cook, stirring for 2 min. more. Add stock, bring to a boil, cover and simmer 40 min. Remove from heat and let sit for 10 min. more.

3. While rice mixture cooks, prepare/measure cashews, mushrooms, spinach.

4. Heat remaining 2 T oil in medium skillet over med. high heat. Add cashews and mushrooms and cook, tossing until mushrooms are softened and cashews are golden, about 5 min. Add spinach and soy sauce and cook until wilted, 3-4 minutes. Season with pepper. Stir the vegetables into the cooked rice and serve.

One Dish Wonder

ONE-DISH WONDERS

With a modest makeover, casseroles supply carbs, protein, and tons of vitamins-without the fat
Runner's World Magazine published 09/20/2006


A runner's casserole should have four standard components: a quality protein, a complex carbohydrate, vegetables, and a sauce. A topping is optional, but can add nutritional value. If you start with cooked ingredients, such as leftover cooked brown rice, the cooking time will be about 30 minutes at 350 degrees. Uncooked ingredients, such as pasta, will need more moisture (water or vegetable stock) and can take up to 90 minutes to bake. Use a glass baking dish spritzed with canola or olive oil cooking spray and cover with foil for all but the last 10-15 minutes of baking.

Create your own healthy casserole by picking one food from each category below (amounts are approximated for an eight-inch by 12-inch casserole dish).
Quality Protein:
12 oz canned salmon or tuna
2 c cooked chicken, turkey, or lean cubed ham
1 lb ground and browned lean beef
4 soy burgers crumbled

Carb Choices:
2 to 3 cups cooked wild or brown rice
2 to 3 cups cooked whole-grain pasta or mashed potatoes
1 tube polenta cut into 1/2-inch rounds
2 1/2 cups steamed sweet potatoes

Veggie Options:
1 1/2 to 2 cups of precut, slightly thawed frozen:
broccoli
carrots
green beans
asparagus
stir-fry combination
okra

Sauces:
1 10-ounce can of condensed, reduced-fat cream of mushroom, celery, broccoli, or potato soup
Stewed tomatoes
1 1/2 cups pasta sauce
1 1/2 cups salsa

Toppings:
1/2 to 1 cup shredded cheddar cheese (reduced fat), part-skim mozzarella, or Parmesan
1/3 cup wheat germ or chopped nuts
1/2 cup whole-wheat seasoned bread crumbs

Mushroom Risotto

Mushroom Risotto
from AllRecipes.com
Ingredients:
6 cups chicken broth, divided
3 tablespoons olive oil, divided
1 pound portobello mushrooms, thinly sliced
1 pound white mushrooms, thinly sliced
2 shallots, diced
1 1/2 cups Arborio rice
1/2 cup dry white wine
sea salt to taste
freshly ground black pepper to taste
3 tablespoons finely chopped chives
4 tablespoons butter
1/3 cup freshly grated Parmesan cheese

Directions:

1. In a saucepan, warm the broth over low heat.
2. Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
3. Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
4. Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.

"Authentic Italian-style risotto cooked the slow and painful way, but oh so worth it. Complements grilled meats and chicken dishes very well. Check the rice by biting into it. It should be slightly al dente (or resist slightly to the tooth but not be hard in the center)."

Review...Please do cut the mushrooms in half, I think it was a typo when it was first entered, but you can use any amount of mushroom you desire! Feel free to also adjust the wine to your preference. You can also try different variations to make this a main dish, peas & prociutto, shrimp and asparagus, chicken and mushroom, saffron & seafood... whatever you desire for the last mix in (cooked meat of course)! Optionally, you can add some tarragon to this and add more broth if you like it "soupy". It's fantastic!

Portobello Mushroom "Burgers"

Portobello Mushroom "Burgers"
submitted by: Bob Cody
http://allrecipes.com/Recipe/Portobello-Mushroom-Burgers/Detail.aspx

INGREDIENTS:

4 portobello mushroom caps
1/4 cup balsamic vinegar
2 tablespoons olive oil
1 teaspoon dried basil
1 teaspoon dried oregano
1 tablespoon minced garlic
salt and pepper to taste
4 (1 ounce) slices provolone cheese

DIRECTIONS:

1. Remove stems and place the mushroom caps, smooth side up, in a shallow dish. In a small bowl, whisk together vinegar, oil, basil, oregano, garlic, salt, and pepper. Pour over the mushrooms. Let stand at room temperature for 15 minutes or so, turning twice.
2. Preheat grill for medium-high heat. Brush grate clean.
3. Brush grate with oil-soaked folded paper towel. Place mushrooms on the grill, smooth side up, reserving marinade for basting. Grill for 5 to 8 minutes on each side, or until tender. Brush with marinade frequently. Top with cheese during the last 2 minutes of grilling.

Triple Mushroom and Rice Fajitas

Triple Mushroom and Rice Fajitas
http://www.recipezaar.com/290379
Ingredients
1/2 cup uncooked regular brown rice
1/4 cup water
2 tablespoons lime juice
1 tablespoon olive oil
2 large garlic cloves, minced
1/2 teaspoon cumin
1/2 teaspoon oregano
1/4 teaspoon salt
3 ounces portabella mushrooms, stemmed and thinly sliced
3 ounces fresh chanterelle mushrooms or oyster mushrooms, thinly sliced
3 ounces fresh shiitake mushrooms, stemmed and thinly sliced
1 medium green pepper or red pepper, cut into thin strips
4 green onions, cut into 1 1/2 inch pieces
8 flour tortillas, 8 inch

Directions

1. Cook rice according to package directions, except omit the salt.
2. In a large ziplock bag, combine the water, lime juice, oil, garlic, cumin, oregano, and salt.
3. Add mushrooms, pepper strips, and green onions.
4. Seal the bag and turn to coat ingredients evenly.
5. Marinate at room temperature for 15 to 30 minutes.
6. Stack tortillas and wrap in foil. Heat in a 350º oven for 10 minutes to soften.
7. In a large skillet, cook undrained mushroom mixture over medium-high heat for 6 to 8 minutes or until peppers are tender and all but about 2 tbsps of the liquid has evaporated, stirring occasionally.
8. Stir in cooked rice and heat through.
9. To serve, spoon mushroom-rice mixture onto warmed tortillas and roll up.

Pennsylvania Pasta with Crimini

Pennsylvania Pasta with Crimini
http://www.mushroomrecipes.com/crimrec1.html
Egg noodles are the heart and soul of Pennsylvania Dutch cooking. They are not as prevalent as pasta is in the Italian kitchen, but that is because the Pennsylvania Dutch have an equal fondness for potatoes. Egg noodles are almost always served as a side dish with meat, but can be used as universally as their pasta cousins.

Ingredients:
3 tablespoons butter
1/3 cup chopped onion
½ teaspoon ground coriander
½ teaspoon chili powder
1 teaspoon minced garlic
¼ teaspoon black pepper
1 teaspoon salt
1 teaspoon lemon juice
¼ cup dry red wine
1 teaspoon honey
1 tablespoon soy sauce
½ pound fresh crimini, sliced
5 ounces dried egg noodles
1 ½ tablespoons cornstarch, mixed with 1/3 cup cold water

Preparation:

1. Melt the butter in a skillet and add the onion. Sauté over medium-high heat until the onion is just translucent, 1 to 2 minutes. Stop the cooking by adding ½ cup water to the skillet. Stir in the seasonings, lemon juice, wine, sugar, and soy sauce. Add the mushrooms and turn the heat to low. Cover the skillet with a tight-fitting lid and simmer for 30 minutes.
2. Meanwhile bring a pot of lightly salted water (about 4 quarts) to a boil. Add the noodles and cook until just slightly firm. Drain.
3. While the noodles are cooking, stir the cornstarch mixture into the mushrooms and heat until thickened.
4. Place the noodles on a serving dish and spoon the mushrooms and sauce over.

This dish can be reheated very successfully.Serves 4

Mushroom Shrimp Pasta

Mushroom Shrimp Pasta
Ingredients:
8 oz linguine or other pasta
3 T olive oil
1 lbs fresh mushrooms, sliced
1 med. onion, chopped
1 T garlic, minced
1 lb shrimp, peeled and deveined
Parmesan cheese, grated

Directions:

1. Cook pasta according to package directions, reserving 1/2 cup pasta cooking water when draining.
2. In large skillet, heat oil. Add mushrooms and onions. Saute until mushrooms are softened and most of the liquid is evaporated, about 5 minutes.
3. Add garlic and shrimp and saute until shrimp turn pinkish, about 3 minutes, stirring. Stir reserved pasta cooking water and cook 1 more minute. Toss shrimp mixture with cooked linguine.
4. Sprinkle with parmesan cheese and season to taste with salt if desired.

Tried 2/25/08 - good

Mushroom Soup

Anthony Bourdain's Les Halles Cookbook, 2004
http://www.epicurious.com/recipes/food/views/231145
This is a ridiculously easy soup to make. It's tasty and durable, and it gets even better overnight.
Servings: Makes 4 servings. Recipe may be doubled very easily.
Ingredients:
6 T butter
1 small onion, thinly sliced
12-16 oz button mushrooms or substitute cremini
4 c light chicken stock or broth or substitute vegetable stock
1 sprig of flat parsley
Salt and pepper
2 oz high-quality sherry (don't use the cheap grocery-store variety; it's salty and unappetizing and will ruin your soup)
Equipment:
Medium saucepan, Wooden spoon, Blender
Method:

1. In the medium saucepan, melt 2 tablespoons of the butter over medium heat and add the onion. Cook until the onion is soft and translucent, then add the mushrooms and the remaining butter. Let the mixture sweat for about 8 minutes, taking care that the onion doesn't take on any brown color.
2. Stir in the chicken stock and the parsley and bring to a boil. Immediately reduce the heat and simmer for about an hour.
3. After an hour, remove the parsley and discard. Let the soup cool for a few minutes, then transfer to the blender and carefully blend at high speed until smooth. Do I have to remind you to do this in stages, with the blender's lid firmly held down, and with the weight of your body keeping that thing from flying off and allowing boiling hot mushroom purée to erupt all over your kitchen?
4. When blended, return the mix to the pot, season with salt and pepper, and bring up to a simmer again. Add the sherry, mix well, and serve immediately.

Improvisation:

To astound your guests with a Wild Mushroom Soup, simply replace some of those button mushrooms with a few dried cèpes or morels, which have been soaked until soft, drained, and squeezed. Not too many; the dried mushrooms will have a much stronger taste, and you don't want to overwhelm the soup. Pan sear, on high heat, a single small, pretty, fresh chanterelle or morel for each portion, and then slice into a cute fan and float on top in each bowl.

For a thicker consistency, blend only half of the soup mixture.

If you really want to ratchet your soup into pretentious (but delicious), drizzle a few tiny drops of truffle oil over the surface just before serving.

Tried Feb 2008 - GOOD!

Creamy Roasted Mushroom Soup

Bon Appétit November 2002
Big chunks of portobello and shiitake mushrooms make for a hearty soup.
Servings: Makes 8 to 10 servings.
Ingredients:
1 lb portobello mushrooms, stemmed, dark gills removed, caps cut into 3/4-inch pieces
1/2 lb shiitake mushrooms, stemmed, caps cut into 3/4-inch pieces
6 tablespoons olive oil
3 14-ounce cans (or more) vegetable broth
1 1/2 tablespoons butter
1 onion, chopped
3 garlic cloves, minced
1/4 cup plus 2 tablespoons Madeira
3 tablespoons all purpose flour
1 cup whipping cream
3/4 teaspoon chopped fresh thyme
Preparation:

1. Preheat oven to 400°F. Line 2 large baking sheets with foil. Divide mushrooms between prepared baking sheets. Drizzle mushrooms on each sheet with 3 tablespoons oil. Sprinkle generously with salt and pepper; toss to coat. Cover with foil. Bake mushrooms 30 minutes. Uncover and continue baking until mushrooms are tender and still moist, about 15 minutes longer. Cool slightly.
2. Puree half of mushrooms with 1 can broth in blender until smooth. Set mushroom puree aside.
3. Melt butter in heavy large pot over medium-high heat. Add onion and garlic and sauté until onion is tender, about 8 minutes. Add Madeira and simmer until almost all of liquid evaporates, about 2 minutes. Add flour; stir 2 minutes. Add 2 cans broth, cream, and thyme. Stir in remaining cooked mushroom pieces and mushroom puree. Simmer over medium heat until slightly thickened, about 10 minutes.
4. Season soup to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly, then cover and refrigerate. Bring to simmer before serving, thinning with additional broth if necessary.)

May substitute cooking Sherry for the Madeira if necessary.