Cozy Autumn Wild Rice Soup Recipe

Introduction

Cozy Autumn Wild Rice Soup is a hearty and comforting dish perfect for chilly days. Packed with seasonal vegetables, wild rice, and warm spices, it offers a nourishing meal that’s both flavorful and satisfying.

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
• 1 (14-ounce) can unsweetened coconut milk (or see cream sauce option below)
• 2 large handfuls of kale, roughly chopped with thick stems removed
• fine sea salt and freshly-cracked black pepper

Instructions

1. Step 1: Combine the vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf, and Old Bay seasoning in the bowl of an Instant Pot pressure cooker. Stir briefly to combine.
2. Step 2: Cover and cook on 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.
3. Step 3: Add the coconut milk and kale to the soup, stirring gently until combined. Taste and adjust seasoning with salt, pepper, and extra Old Bay seasoning as desired.
4. Step 4: Serve warm and enjoy!
5. Alternative Stovetop Method Step 1: Heat 1 tablespoon butter or olive oil in a large stockpot over medium-high heat. Add the diced onion and sauté for about 5 minutes until soft and translucent. Stir in the garlic and cook for another 1-2 minutes until fragrant.
6. Alternative Stovetop Method Step 2: Add the vegetable stock, wild rice, mushrooms, carrots, celery, sweet potato, bay leaf, and Old Bay seasoning. Stir well to combine.
7. Alternative Stovetop Method Step 3: Bring the soup to a simmer, then reduce heat to medium-low. Cover and simmer for 30 to 40 minutes until the wild rice is tender, stirring occasionally.
8. Alternative Stovetop Method Step 4: Stir in the coconut milk and kale. Season with salt, pepper, and extra Old Bay seasoning to taste.
9. Alternative Stovetop Method Step 5: Serve warm and enjoy!

Tips & Variations

• If you prefer a creamier texture, substitute the coconut milk with a homemade cream sauce or heavy cream.
• For added protein, stir in cooked shredded chicken or white beans.
• Use vegetable stock to keep the soup vegetarian, or chicken stock for a richer flavor.
• To speed up cooking, soak the wild rice for an hour before adding to the soup.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of stock or water to loosen up the consistency if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of rice?

Yes, brown rice or white rice can be substituted, but cooking time and texture will vary. Wild rice adds a unique nutty flavor and chewy texture that complements the soup well.

Is this soup suitable for vegans?

Absolutely. Use vegetable stock and ensure the seasoning does not contain animal products. The coconut milk keeps the soup creamy without dairy.

Cozy Autumn Wild Rice Soup Recipe

Print Recipe

★★★★★

4.8 from 113 reviews

This Cozy Autumn Wild Rice Soup is a hearty and comforting dish perfect for chilly days. Featuring nutty wild rice, tender sweet potatoes, earthy mushrooms, and nutrient-rich kale all simmered in a flavorful vegetable broth with aromatic Old Bay seasoning, this soup delivers layers of autumnal flavors. The creamy coconut milk adds a subtle richness without dairy, making it a delightful and wholesome meal.

• Author: Caleb
• Prep Time: 15 minutes
• Cook Time: 25 minutes (Instant Pot) or 40 minutes (Stovetop)
• Total Time: 40 minutes (Instant Pot) or 55 minutes (Stovetop)
• Yield: 6 servings 1x
• Category: Soup
• Method: Instant Pot
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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 and freshly-cracked black pepper, to taste

Instructions

1. Combine Base Ingredients: In the bowl of an Instant Pot or a large stockpot, combine 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 to evenly mix all components.
2. Pressure Cook (Instant Pot Method): Secure the lid and set the Instant Pot to manual or high pressure for 25 minutes. After cooking, allow the pressure to naturally release for 10 minutes before carefully quick-releasing any remaining pressure. Remove the lid and discard the bay leaf.
3. Add Final Ingredients (Instant Pot Method): Stir in the coconut milk and chopped kale gently until well combined. Taste and season with sea salt, freshly cracked black pepper, and additional Old Bay seasoning if desired.
4. Serve Warm (Instant Pot Method): Ladle the soup into bowls and enjoy the comforting flavors while warm.
5. Sauté Vegetables (Stovetop Method): Heat 1 tablespoon of butter or olive oil in a large stockpot over medium-high heat. Add diced onion and sauté for 5 minutes until soft and translucent. Add minced garlic and cook for another 1-2 minutes until fragrant.
6. Add Base Ingredients (Stovetop Method): Pour in vegetable stock, add wild rice, mushrooms, carrots, celery, sweet potato, bay leaf, and Old Bay seasoning. Stir everything together.
7. Simmer Soup (Stovetop Method): Bring the soup to a simmer over medium heat, then reduce heat to medium-low. Cover and let simmer for 30 to 40 minutes, stirring occasionally, until the wild rice is tender.
8. Add Final Ingredients (Stovetop Method): Stir in the coconut milk and chopped kale gently. Season with salt, freshly cracked black pepper, and more Old Bay seasoning if preferred.
9. Serve Warm (Stovetop Method): Serve the soup hot and enjoy the nutritious, warming meal.

Notes

• For a creamier texture, you can substitute the coconut milk with a dairy cream sauce option.
• Wild rice can take longer to cook if not fully submerged; be sure to use enough liquid or soak rice beforehand for quicker cooking.
• Old Bay seasoning can be adjusted or replaced with your preferred seasoning blend for different flavor profiles.
• This soup stores well in the refrigerator for up to 4 days and freezes nicely for up to 3 months.
• Remove the tough kale stems before adding to avoid chewy bits in your soup.

Keywords: wild rice soup, autumn soup, cozy soup, vegetarian soup, creamy wild rice soup, vegetable soup, Instant Pot soup, stovetop soup, healthy soup, kale soup