Description
Cozy Autumn Wild Rice Soup is a hearty, comforting dish perfect for chilly days. Packed with nutrient-dense ingredients like wild rice, baby bella mushrooms, sweet potatoes, and kale, this soup combines robust flavors and a creamy texture from coconut milk. Whether you use the convenient Instant Pot method or traditional stovetop cooking, this wild rice soup is a delicious and warming meal that serves 8 and highlights seasonal fall produce.
Ingredients
Soup Base
- 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 use cream sauce alternative)
- 2 large handfuls kale, roughly chopped with thick stems removed
- Fine sea salt, to taste
- Freshly-cracked black pepper, to taste
- Optional: 1 tablespoon butter or olive oil (for stovetop method sautéing)
Instructions
- Combine base ingredients: In the Instant Pot bowl, combine vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf, and Old Bay seasoning. Stir gently to combine all ingredients evenly.
- Pressure cook: Seal the Instant Pot lid and set to manual (high pressure) cooking mode for 25 minutes. After cooking, allow the Instant Pot to naturally release pressure for 10 minutes before carefully quick-releasing any remaining pressure. Remove the lid and discard the bay leaf.
- Add final ingredients: Stir in the coconut milk and kale until the kale wilts and the soup is well combined. Season with salt, pepper, and additional Old Bay seasoning if desired. Serve warm.
- Stovetop sauté: Heat 1 tablespoon butter or olive oil in a large stockpot over medium-high heat. Add the onion and sauté for about 5 minutes until soft and translucent. Stir in the garlic and cook for 1-2 minutes until fragrant.
- Add base ingredients to stockpot: Pour in vegetable stock, then add wild rice, mushrooms, carrots, celery, sweet potato, bay leaf, and Old Bay seasoning. Stir to combine. Bring the soup to a simmer over medium-high heat.
- Simmer the soup: Reduce heat to medium-low, cover the pot, and simmer gently for 30 to 40 minutes, stirring occasionally, until the wild rice is tender and flavors meld.
- Finish and serve: Remove the bay leaf, stir in the coconut milk and kale until combined and kale is wilted. Season with salt, pepper, and extra Old Bay seasoning to taste. Serve the soup warm and enjoy.
Notes
- Wild rice may require rinsing before cooking; check package instructions.
- If you prefer a creamier texture, substitute coconut milk with a cream sauce option.
- Old Bay seasoning adds a balanced, savory spice that complements the vegetables; adjust quantity based on preference.
- For a non-vegetarian option, use chicken stock instead of vegetable stock.
- Ensure kale stems are removed for better texture and mouthfeel.
- This soup stores well in the refrigerator for up to 4 days and freezes nicely for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes (Instant Pot pressure cook 25 minutes + 10 minutes natural release) or 40-50 minutes stovetop simmer
- Category: Soup
- Method: Instant Pot and Stovetop
- Cuisine: American
