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Cozy Autumn Wild Rice Soup

Cozy Autumn Wild Rice Soup

This Cozy Autumn Wild Rice Soup features fresh seasonal produce, hearty wild rice, and a zesty creamy broth, perfect for chilly days.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Soup
Cuisine American
Servings 8 servings
Calories 250 kcal

Equipment

  • Instant Pot
  • large stockpot

Ingredients
  

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 sweet potato peeled and diced, about 1 pound
  • 1 small white onion peeled and diced
  • 1 bay leaf
  • 1.5 tablespoons Old Bay seasoning

Final Ingredients

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

Instructions
 

Instant Pot Method

  • 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.
  • 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.
  • 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.
  • Serve warm and enjoy!

Stovetop Method

  • Heat (an extra) 1 tablespoon butter or olive oil in a large stockpot over medium-high heat. Add onion and sauté for 5 minutes, stirring occasionally, until soft and translucent. Stir in the garlic and cook for an additional 1-2 minutes, stirring occasionally, until fragrant.
  • Add in the vegetable stock, wild rice, mushrooms, carrots, celery, sweet potato, bay leaf and Old Bay seasoning. Stir to combine.
  • Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low, cover and simmer for 30 to 40 minutes until the rice is tender, stirring occasionally.
  • 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.
  • Serve warm and enjoy!

Notes

I used 100% wild rice which I love and recommend for this soup. Cooking time may vary if you use a wild rice blend or a different type of rice. Alternate cream sauce recipe: In place of the coconut milk, you can either add 1 ½ cups half and half. Or you can make a cream sauce by melting 3 tablespoons of butter in a separate saucepan over medium-high heat, whisking in ¼ cup flour for one minute, and then whisking in 1 ½ cups milk until the mixture is smooth. Let the sauce cook until it nearly reaches a simmer, at which point it will thicken, then remove from heat and add the sauce to the soup once the rice has completely cooked.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 45gProtein: 5gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 800mgPotassium: 500mgFiber: 6gSugar: 3gVitamin A: 18000IUVitamin C: 30mgCalcium: 60mgIron: 2mg
Keyword autumn recipes, comfort food, Cozy Autumn Wild Rice Soup, hearty soup, vegan soup, wild rice recipe
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