Add wild rice, mushrooms, vegetable stock, onion, celery, garlic, poultry seasoning, black pepper, and salt to the Instant Pot inner pot. Stir to combine.
Seal the lid and pressure cook on High for 45 minutes.
While the soup cooks, make the roux (see next section).
When cooking finishes, perform a quick release, open the pot, and stir once.
Add the roux to the soup, whisk to combine, and heat until slightly thickened. Adjust salt and pepper and serve.
Stovetop Instructions
In a large soup pot or Dutch oven, combine wild rice, mushrooms, onion, celery, garlic, poultry seasoning, black pepper, and 4 cups vegetable broth.
Bring to a simmer, reduce heat to low, cover, and cook about 1 hour, stirring occasionally, until wild rice is tender. Add more broth if needed.
Make the roux and stir it into the soup in the last few minutes of cooking. Heat until the soup thickens slightly. Season to taste and serve.
Roux and Finish
Heat 1 tbsp olive oil in a small pan over medium heat. Add 1 tbsp flour and cook 1–2 minutes, stirring constantly.
Gradually whisk in 1 cup coconut milk and cook 1–2 minutes until smooth and slightly thickened.
Stir the roux into the cooked soup to add creaminess and body.
Notes and Serving
Poultry seasoning: a mix of thyme, sage, marjoram, rosemary, and nutmeg. Substitute individual herbs if needed.
Use actual wild rice, not rice blends, for authentic texture and cooking time.
For non-vegan version use butter and regular milk instead of olive oil and coconut milk.
If soup is too thick, thin with broth or water. If too thin, simmer a few minutes after adding the roux.
Serve with crusty bread. Refrigerate leftovers up to 4 days or freeze up to 3 months. Reheat gently, adding liquid if necessary.
