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Cozy Autumn Wild Rice Soup

A perfect dish for chilly fall days, featuring wild rice, earthy mushrooms, and vibrant vegetables.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 280
Ingredients Method Notes

Ingredients
  

Soup Base
  • 6 cups vegetable stock or chicken stock Use vegetable stock for a vegan option.
  • 1 cup uncooked wild rice Wild rice adds a nutty flavor.
  • 8 ounces baby bella mushrooms, sliced Mushrooms add earthiness.
  • 4 cloves garlic, minced Enhances flavor.
  • 2 medium carrots, diced Adds sweetness.
  • 2 ribs celery, diced Adds crunch.
  • 1 large sweet potato, peeled and diced Sweet potato provides flavor and nutrition.
  • 1 small white onion, peeled and diced Base for flavor.
  • 1 each bay leaf Remove after cooking.
  • 1.5 tablespoons Old Bay seasoning For a unique flavor.
  • 1 14-ounce can unsweetened coconut milk Adds creaminess.
  • 2 large handfuls kale, roughly chopped A nutrient-rich addition.
  • to taste fine sea salt Adjust seasoning as needed.
  • to taste freshly-cracked black pepper Adjust seasoning as needed.

Method
 

Instant Pot Method
  1. Combine the 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 in the Instant Pot.
  2. Close the lid securely and cook on manual high pressure for 25 minutes.
  3. Allow the pressure to release naturally for 10 minutes, then quick-release the remaining pressure.
  4. Carefully open the pot and discard the bay leaf.
  5. Stir in the coconut milk and chopped kale, then season with salt and pepper to taste.
  6. Serve warm and enjoy.
Stovetop Method
  1. Sauté the diced onion in a large pot with a little butter or olive oil over medium heat until soft.
  2. Add the minced garlic and sauté for an additional minute until fragrant.
  3. Pour in the vegetable stock along with the uncooked wild rice, sliced mushrooms, diced carrots, diced celery, diced sweet potato, bay leaf, and Old Bay seasoning.
  4. Bring the mixture to a simmer, cover, and allow to simmer gently for 30 to 40 minutes, stirring occasionally.
  5. Once the rice is tender, remove from heat and stir in the coconut milk and chopped kale.
  6. Season with salt and pepper to taste and serve warm.

Notes

This soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. Allow to cool completely before storing.