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Cozy Autumn Wild Rice Soup

Cozy Autumn Wild Rice Soup
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This Cozy Autumn Wild Rice Soup is made with fresh seasonal vegetables and greens, hearty wild rice, and a deliciously zesty, creamy broth made with coconut milk or cream. Instant Pot and stovetop options included.

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
  • 1½ tablespoon Old Bay seasoning
  • 1 (14-ounce) can unsweetened coconut milk (or see 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 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. Cover and cook on manual (high pressure) for 25 minutes. Let the Instant Pot rest and naturally release the pressure for 10 minutes. Then carefully open the vent and quick release the remaining pressure. Remove lid and discard the bay leaf.
  3. Add the coconut milk and kale to the soup, and stir gently until combined. Taste and season with salt and pepper (plus any extra Old Bay seasoning, if you would like) as needed.
  4. Serve warm and enjoy.
  5. For stovetop method: Heat 1 tablespoon butter or olive oil in a large stockpot over medium-high heat. Add onion and saute for 5 minutes until soft. Stir in garlic and cook 1-2 minutes until fragrant.
  6. Add vegetable stock, wild rice, mushrooms, carrots, celery, sweet potato, bay leaf and Old Bay seasoning. Stir to combine.
  7. Bring to a simmer, then reduce heat to medium-low, cover and simmer for 30-40 minutes until rice is tender, stirring occasionally.
  8. Add coconut milk and kale, stir until combined. Season with salt and pepper to taste. Serve warm.

Notes

  • Use 100% wild rice, not wild rice blend or black rice which will turn soup purple. Different rice varieties require different cooking times.
  • Old Bay seasoning and bay leaf add signature flavor. If you don’t have Old Bay, use Cajun seasoning, Italian seasoning or herbs de Provence.
  • For cream sauce alternative: melt 3 tablespoons butter in separate saucepan, whisk in ¼ cup flour for one minute, then whisk in 1½ cups milk until smooth.
  • Soup will continue to thicken as it cools. Add extra broth and Old Bay to taste if too thick.
  • Add pre-cooked diced or shredded chicken to make chicken and wild rice soup.

Nutrition

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