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Cozy Autumn Wild Rice Soup Recipe

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4.4 from 14 reviews

This Cozy Autumn Wild Rice Soup is a hearty and comforting blend of wild rice, baby bella mushrooms, sweet potatoes, and kale, simmered in a flavorful vegetable stock with fragrant Old Bay seasoning. Perfect for chilly days, it can be prepared easily using either an Instant Pot or stovetop method, delivering a rich, creamy texture with coconut milk and a delightful balance of savory autumn flavors.

Ingredients

Base Ingredients

  • 6 cups vegetable stock (or chicken stock)
  • 1 cup uncooked wild rice
  • 8 ounces baby bella mushrooms, sliced
  • 4 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 ribs celery, diced
  • 1 large (about 1 pound) sweet potato, peeled and diced
  • 1 small white onion, peeled and diced
  • 1 bay leaf
  • 1 1/2 tablespoon Old Bay seasoning

Finishing Ingredients

  • 1 (14-ounce) can unsweetened coconut milk
  • 2 large handfuls kale, roughly chopped with thick stems removed
  • Fine sea salt, to taste
  • Freshly-cracked black pepper, to taste

Instructions

  1. Combine base ingredients: In the bowl of an Instant Pot or a large stockpot, combine the vegetable stock, wild rice, sliced mushrooms, minced garlic, diced carrots, diced celery, peeled and diced sweet potato, diced onion, bay leaf, and Old Bay seasoning. Stir briefly to blend all ingredients well.
  2. Pressure cook (Instant Pot method): Seal the Instant Pot and set it to manual high pressure for 25 minutes. Once the cooking cycle is complete, allow the pressure to naturally release for 10 minutes, then carefully quick release any remaining pressure. Remove the lid and discard the bay leaf.
  3. Sauté the veggies (Stovetop method): Heat 1 tablespoon of butter or olive oil in a large stockpot over medium-high heat. Add diced onion and sauté for about 5 minutes until soft and translucent. Add minced garlic and cook for an additional 1 to 2 minutes until fragrant.
  4. Add base ingredients and simmer (Stovetop method): Add the prepared vegetable stock, wild rice, mushrooms, carrots, celery, sweet potato, bay leaf, and Old Bay seasoning to the pot. Stir to combine, bring to a simmer, then reduce the heat to medium-low, cover, and simmer for 30 to 40 minutes until the rice is tender, stirring occasionally.
  5. Add final ingredients: Once cooking is complete (for either method), stir in the unsweetened coconut milk and chopped kale. Mix gently to combine and allow the kale to wilt slightly. Taste the soup and season with fine sea salt, freshly cracked black pepper, and additional Old Bay seasoning if desired.
  6. Serve and enjoy: Ladle the warm, comforting soup into bowls and enjoy immediately as a nourishing autumn meal.

Notes

  • For a creamier texture, you can substitute part or all of the coconut milk with a dairy-based cream sauce.
  • If you prefer a meat option, use chicken stock instead of vegetable stock.
  • This soup can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop or microwave.
  • Adjust Old Bay seasoning to your taste preference; it adds a unique savory note but can be reduced for a milder flavor.
  • Wild rice can take longer to cook if not using the Instant Pot, so ensure it’s tender before serving.

Find it online: https://bitezly.com/cozy-autumn-wild-rice-soup-recipe/