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Cozy Autumn Wild Rice Soup Recipe

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★★★★★

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.

Ingredients

Scale

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

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