Velvety Creamy Mushroom and Rice Soup

This luxurious, restaurant-quality mushroom soup is naturally thickened by blending white rice directly into the broth. It completely eliminates the need for heavy cream or cornstarch, offering a silky, velvety texture that highlights the deep, earthy flavor of the mushrooms accented by crisp white wine.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Turn on the pressure cooker Sauté mode and melt the butter.

Step 2

Add the diced yellow onion and minced garlic then cook for two minutes until softened.

Step 3

Toss in the entire mountain of sliced mushrooms and the thyme then sauté for another five minutes until the mushrooms shrink down, release their juices, and turn a rich golden brown.

Step 4

Pour in the dry white wine to deglaze the pot, scraping up any delicious browned bits stuck to the bottom.

Step 5

Stir in the broth, the uncooked white rice, a generous pinch of salt, and black pepper.

Step 6

Secure and lock the lid then ensure the steam release valve is set to the sealing position.

Step 7

Cancel the sauté function and select the manual pressure cook function on high pressure setting the timer for seven minutes.

Step 8

Once the cooking cycle finishes carefully perform a quick release by switching the valve to venting.

Step 9

Open the lid after the float valve drops completely.

Step 10

Turn off the machine and insert an immersion blender directly into the pot.

Step 11

Blend the soup on high speed until the rice and mushrooms are fully pureed into a completely smooth, thick, and velvety consistency.

Step 12

Taste the soup and adjust with extra salt and pepper if needed, or stir in a small splash of warm broth if you prefer a thinner consistency.