Instant Pot Wild Mushroom Soup

By Dr Ernst
October 27, 2020

This rich and creamy mushroom soup is not only comforting on a cold day, it’s ready in no time!



  • 1 cup Sprouted Brown Rice (uncooked)
  • 3 Carrots (chopped)
  • 3 Celery Stalks
  • 1 CUP White Onion
  • 4 Cloves Garlic (minced)
  • 8 OZ Cremini Mushrooms
  • 4 CUPS Bone Broth
  • 1/2 TSP Thyme, Rosemary, Black Pepper
  • 2 Bay Leaves
  • 4-5 Stalks Kale (stems removed, chopped)
  • 1.5 TSP Himalayan Salt


  • 4 TBSP Butter
  • 1/4 CUP Gluten Free Flour Blend
  • 1.5 CUPS Coconut Milk


  • Add all ingredients (with exception of KALE) to the instant pot.
  • Seal lid, choose SOUP option, high pressure and set the time for 30 minutes.
  • Vent and open lid, remove Bay Leaves and add kale then replace lid and let it remain on warm setting for 5-10 min while preparing added base
  • Melt butter in sauce pan on stove top.
  • Stir in flour and coconut milk, mixing thoroughly and bring to a low boil with thick consistency (2-3 min)
  • Combine the “roux” with the instant pot soup, stir heavily and then serve and enjoy!


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