- 1 cup diced yellow onion
- 2 stalks celery, sliced
- 3 carrots, sliced
- 4 cloves garlic, minced
- 1/ 2 teaspoon red pepper flakes
- Salt, to taste
- Black pepper, to taste
- 2 cups U.S.-grown wild rice
- 64 ounces vegetable broth, divided
- 2 cups mushrooms, any variety*, sliced *I used a combination of shiitake and crimini
- 1/ 4 cup olive oil
- 1/ 2 teaspoon thyme
- 1 cup milk, of choice
- 1/ 2 cup Parmesan cheese
Turn Instant Pot to sauté, then add the onion, celery, carrots, garlic, red pepper, salt, and pepper and sauté with 1-2 tablespoons olive oil for 2-3 minutes.
Then, add rice and 32 ounces vegetable broth and pressure cook for 15 minutes.
While the rice is cooking, cook the mushrooms: heat olive oil in a large skillet, then add the mushrooms and thyme and sauté until the mushrooms are crispy, about 5 minutes; set aside.
Once the Instant Pot beeps, pressure release it and carefully open the lid. Stir in the milk, cheese, the rest of the broth and HALF of the mushrooms.
Divide soup into bowls, then top it with the remaining mushrooms. Enjoy!