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Cozy Autumn Wild Rice Soup

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This hearty, comforting Cozy Autumn Wild Rice Soup is filled with fresh seasonal vegetables, wild rice, and a creamy broth, making it perfect for the cooler months. With a vegan option using coconut milk or a customizable cream sauce, it’s a warm, nourishing bowl of goodness.

Ingredients

Scale
  • 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 sweet potato (about 1 pound), peeled and diced
  • 1 small white onion, peeled and diced
  • 1 bay leaf
  • 1 1/2 tablespoons Old Bay seasoning
  • 1 (14-ounce) can unsweetened coconut milk (or cream sauce option below)
  • 2 large handfuls kale, roughly chopped with thick stems removed
  • Fine sea salt and freshly-cracked black pepper, to taste

Instructions

  • Instant Pot Method:
    • Combine Base Ingredients:
      Add the vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf, and Old Bay seasoning to the Instant Pot. Stir briefly to combine.
    • Pressure Cook:
      Cover and set to manual (high pressure) for 25 minutes. Allow the Instant Pot to naturally release pressure for 10 minutes, then carefully quick-release any remaining pressure. Remove the lid and discard the bay leaf.
    • Add Final Ingredients:
      Stir in the coconut milk and kale. Taste and adjust with salt, pepper, or additional Old Bay seasoning if desired.
    • Serve:
      Serve warm and enjoy!
  • Stovetop Method:
    • Sauté the Veggies:
      Heat 1 tablespoon of butter or olive oil in a large stockpot over medium-high heat. Add the diced onion and sauté for 5 minutes, stirring occasionally, until soft and translucent. Add the garlic and cook for 1-2 minutes until fragrant.
    • Add Base Ingredients:
      Pour in the vegetable stock, wild rice, mushrooms, carrots, celery, sweet potato, bay leaf, and Old Bay seasoning. Stir to combine.
    • Simmer:
      Bring the soup to a simmer, then reduce the heat to medium-low. Cover and cook for 30-40 minutes, stirring occasionally, until the rice is tender.
    • Add Final Ingredients:
      Stir in the coconut milk and kale. Taste and season with salt, pepper, or extra Old Bay seasoning as desired.
    • Serve:
      Serve warm and enjoy!

Notes

  • This soup is highly customizable. For a non-vegan option, you can substitute the coconut milk with a cream sauce. You can also try adding other root vegetables or greens like spinach or Swiss chard to suit your taste.

Nutrition

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