Description
Cozy Autumn Wild Rice Soup is a hearty and nourishing dish perfect for chilly days. Featuring a blend of wild rice, vegetables, and warming Old Bay seasoning, this soup combines sweet potatoes, kale, mushrooms, and creamy coconut milk for a comforting and flavorful experience. It can be made quickly using an Instant Pot or simmered gently on the stovetop.
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
Final Ingredients
- 1 (14-ounce) can unsweetened coconut milk (or cream sauce option)
- 2 large handfuls of kale, roughly chopped with thick stems removed
- Fine sea salt, to taste
- Freshly-cracked black pepper, to taste
Instructions
- Combine base ingredients: Add vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf, and Old Bay seasoning into the Instant Pot bowl or a large stockpot, depending on the cooking method. Stir briefly to mix all ingredients evenly.
- Pressure cook (Instant Pot method): Seal the Instant Pot lid and cook on manual high pressure for 25 minutes. Allow a natural pressure release for 10 minutes, then quick release any remaining pressure. Open the lid carefully and discard the bay leaf.
- Sauté the veggies (stovetop method): Heat 1 tablespoon of butter or olive oil in a large stockpot over medium-high heat. Add onion and sauté for 5 minutes until soft and translucent. Stir in garlic and cook for 1–2 minutes until fragrant.
- Add base ingredients and simmer (stovetop method): Pour in vegetable stock, wild rice, mushrooms, carrots, celery, sweet potato, bay leaf, and Old Bay seasoning. Stir to combine, then bring the mixture to a simmer. Reduce heat to medium-low, cover, and simmer for 30 to 40 minutes, stirring occasionally until the rice is tender.
- Add final ingredients: Stir in the coconut milk and chopped kale, mixing gently until the kale wilts and the soup is creamy. Taste and season with salt, freshly cracked black pepper, and extra Old Bay seasoning if desired.
- Serve: Ladle the soup into bowls and serve warm. Enjoy this cozy, flavorful soup on a crisp autumn day!
Notes
- Wild rice usually takes longer to cook, so patience is key with the stovetop method.
- You can substitute coconut milk with a cream sauce for a dairy-based option if preferred.
- Adjust seasoning to your taste, adding more Old Bay or salt as needed.
- Remove the bay leaf before serving to avoid a bitter taste.
- This soup keeps well in the refrigerator for up to 4 days and can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: American
