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Cozy Autumn Wild Rice Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 70 reviews
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 8 servings 1x
  • Category: Soup
  • Method: Instant Pot
  • Cuisine: American
  • Diet: Vegetarian

Description

This Cozy Autumn Wild Rice Soup is a hearty and comforting dish perfect for chilly days. Made with nutrient-packed wild rice, sweet potatoes, mushrooms, kale, and a flavorful blend of vegetables simmered in vegetable or chicken stock, then enriched with creamy coconut milk, this soup offers a delicious balance of earthy and savory flavors with a hint of spice from Old Bay seasoning. It can be easily made in an Instant Pot for convenience or on the stovetop for a traditional approach.

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 tablespoons Old Bay seasoning

Final Additions

  • 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, to taste
  • Freshly-cracked black pepper, to taste

Instructions

  1. Combine base ingredients: Add the vegetable stock, wild rice, sliced mushrooms, minced garlic, diced carrots, diced celery, diced sweet potato, diced onion, bay leaf, and Old Bay seasoning to the bowl of an Instant Pot or a large stockpot. Stir briefly to mix all ingredients uniformly.
  2. Pressure cook (Instant Pot method): Seal the Instant Pot lid and set to manual (high pressure) for 25 minutes. Once cooking completes, allow a natural pressure release for 10 minutes, then carefully quick release any remaining pressure. Remove the bay leaf before proceeding.
  3. Sauté and simmer (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, then add the garlic and cook for 1–2 minutes until fragrant. Add the remaining base ingredients, bring to a simmer, then reduce heat to medium-low, cover, and simmer for 30 to 40 minutes until rice is tender, stirring occasionally.
  4. Add final ingredients: Stir in the canned coconut milk and chopped kale into the cooked soup gently until combined. Taste and season with fine sea salt, freshly cracked black pepper, and more Old Bay seasoning if desired.
  5. Serve: Ladle the warm wild rice soup into bowls and enjoy immediately as a cozy, nutritious meal perfect for autumn and winter days.

Notes

  • Wild rice: Use 100% wild rice for best texture and flavor. Cooking times may vary with wild rice blends or other rice types.
  • Alternate cream sauce: Substitute coconut milk with 1 1/2 cups half and half, or prepare a cream sauce by melting 3 tablespoons butter, whisking in 1/4 cup flour for 1 minute, then adding 1 1/2 cups milk, cooking until thickened before adding to soup.
  • Slow cooker option: Slow cooking times can vary widely, and evaporation can be an issue. Use the Instant Pot or stovetop methods for consistent results. If using a slow cooker, follow the Instant Pot ingredient steps but cook on low until vegetables and rice are tender.

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