Cozy Autumn Wild Rice Soup Recipe

When autumn rolls in, all I crave is a big, comforting bowl of soup – something hearty, wholesome, and brimming with fall flavors. That’s exactly where this cozy wild rice soup comes in. It’s rich and creamy without being heavy, thanks to coconut milk, and it’s packed with seasonal goodness like sweet potatoes, earthy mushrooms, and vibrant kale. With the nutty bite of wild rice in each spoonful, this soup is a perfect antidote to chilly weather and shorter days.

I remember the first time I made this wild rice soup on a crisp October evening, hoping to bring a little warmth to the table. I was instantly hooked by how the wild rice holds its texture even in the creamy broth, creating this lovely contrast with the tender veggies. The aroma of garlic and Old Bay seasoning filled the kitchen, making the whole house smell like autumn itself. Now, it’s one of my go-to soups for the season, and I’m excited to share it with you.

this RECIPE

The story behind wild rice soup

Wild rice soup has its roots in the Upper Midwest of the United States, particularly in Minnesota, where wild rice grows naturally in abundance. Often called the “caviar of grains,” wild rice is actually a type of aquatic grass seed, and it’s been harvested by Indigenous communities for centuries. Traditionally, it’s been used in everything from casseroles to pilafs, and of course, soups. Today, wild rice soup recipes have evolved to include a variety of vegetables, creamy bases, and spices, making it a versatile dish that adapts beautifully to seasonal ingredients.

Ingredients: the stars of this autumn soup

Let’s break down the main ingredients in this wild rice soup. Each one brings something special to the table:

• Wild rice: The hero of the dish! Wild rice has a unique nutty flavor and chewy texture that holds up beautifully in soup. If you don’t have wild rice, you can substitute with a wild rice blend, but avoid using white or brown rice – they’ll get too mushy.
• Mushrooms: Baby bella mushrooms add a deep, earthy flavor that complements the wild rice perfectly. If you can’t find baby bellas, button mushrooms or cremini mushrooms will work too. Just slice them thin so they meld nicely into the broth.
• Sweet potato: This adds a natural sweetness that balances the savory broth. If you’re out of sweet potatoes, try butternut squash or even regular potatoes.
• Kale: Kale gives a lovely pop of green color and a bit of texture. You can also use spinach or Swiss chard if kale isn’t your favorite.
• Coconut milk: This adds a creamy consistency without any dairy, making the soup naturally vegan-friendly. Use full-fat coconut milk for the best texture, but you can also use light coconut milk if you prefer a lighter soup.
• Old Bay seasoning: This blend of herbs and spices gives the soup a little extra depth and warmth. If you don’t have Old Bay on hand, you can substitute with a mix of paprika, celery salt, and a pinch of cayenne for some heat.

Essential kitchen tools for making wild rice soup

Here’s a quick rundown of the tools that’ll make this soup come together smoothly:

• Instant Pot or large stockpot: You can make this soup on the stovetop or in an Instant Pot. Both methods work well, but the Instant Pot is faster for those busy weeknights.
• Sharp chef’s knife: For chopping all those veggies. A good knife makes a world of difference and speeds up the prep.
• Wooden spoon or spatula: For stirring the soup as it cooks. Wooden spoons are gentle on the pot and help scrape up any bits at the bottom.
• Ladle: A ladle is handy for serving, especially with chunky soups like this one.

Step-by-step: making this cozy autumn wild rice soup

Instant Pot method

1. Combine base ingredients: Add the vegetable stock, uncooked wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf, and Old Bay seasoning to the Instant Pot. Give it a quick stir to mix everything.
2. Pressure cook: Secure the lid, set the Instant Pot to manual (high pressure), and cook for 25 minutes. Once the timer beeps, let the pressure naturally release for about 10 minutes, then carefully open the vent to release any remaining pressure. Remove the lid and discard the bay leaf.
3. Add the final touches: Stir in the coconut milk and chopped kale. Give it a taste, and season with salt, pepper, and extra Old Bay if needed. The kale will soften quickly, so no need to cook it further.
4. Serve and enjoy: Ladle the soup into bowls, serve warm, and get ready to savor the cozy flavors.

Stovetop method

1. Sauté the veggies: Heat a tablespoon of butter or olive oil in a large stockpot over medium-high heat. Add the diced onion and sauté for about 5 minutes until it’s soft and translucent. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
2. Add the base ingredients: Add the vegetable stock, wild rice, mushrooms, carrots, celery, sweet potato, bay leaf, and Old Bay seasoning. Stir to combine.
3. Simmer until tender: Bring the soup to a simmer, then reduce the heat to medium-low. Cover and cook for 30-40 minutes, stirring occasionally, until the wild rice is tender.
4. Finish with coconut milk and kale: Stir in the coconut milk and chopped kale. Taste and adjust the seasoning as needed.
5. Serve warm: Ladle into bowls, and you’re ready to cozy up with a delicious bowl of soup.

Variations to try for a twist

• Make it creamy with cashews: If you want an ultra-creamy texture, blend a handful of soaked cashews with a bit of the soup broth and stir it in with the coconut milk.
• Switch up the greens: Try baby spinach or Swiss chard instead of kale for a different texture.
• Add some heat: A pinch of red pepper flakes or a dash of hot sauce can give the soup a subtle kick.
• Seasonal veggies: Add in other fall vegetables like parsnips or diced acorn squash. They’ll blend well with the flavors and make the soup even heartier.
• Herby flavors: Fresh thyme or rosemary can add an aromatic twist to the soup. Just be careful not to add too much, as a little goes a long way.

How to serve and garnish wild rice soup

This wild rice soup is hearty enough to be a meal on its own, but a few garnishes can make it feel extra special. Try topping it with a sprinkle of fresh chopped parsley or chives for color. If you like a bit of crunch, add a handful of toasted pumpkin seeds. A slice of crusty bread or a piece of cornbread on the side makes a perfect pairing – ideal for dunking in the creamy broth.

Beverages to pair with this soup

For a cozy meal, I’d recommend pairing this soup with a warm drink like hot apple cider. The cinnamon and spices in the cider bring out the earthy flavors in the soup, making it a delightful autumn match. If you’re looking for something lighter, a sparkling water with a splash of cranberry juice can be refreshing and adds a little seasonal flair. And for tea lovers, a mild chamomile or a spiced chai complements the soup without overpowering it.

Storing and reheating leftovers

This soup stores beautifully, making it a great option for meal prep. Keep leftovers in an airtight container in the fridge, where it’ll last up to 4 days. To reheat, simply warm it on the stovetop over medium heat, stirring occasionally, until heated through. If the soup thickens in the fridge (which wild rice soups often do), you can add a splash of stock or water to thin it out to your desired consistency.

For longer storage, this soup freezes well too! Portion it into freezer-safe containers, leaving a bit of room for expansion, and freeze for up to 3 months. When you’re ready to eat, thaw in the fridge overnight and reheat on the stovetop.

Scaling the recipe for different servings

This recipe makes about 6 hearty servings, but it’s easy to adjust. If you want to double the recipe for a larger crowd, just make sure you’re using a large enough stockpot or Instant Pot. When doubling, note that the stovetop version might need a bit more simmering time for the wild rice to cook through. Conversely, you can halve the recipe if you’re cooking for one or two, just adjust the ingredients accordingly.

Troubleshooting tips for perfect wild rice soup

• Rice too chewy? Wild rice naturally has a firmer texture, but if it’s too chewy for your liking, just let the soup cook a bit longer. Add a splash of water or stock if needed.
• Soup too thick? Wild rice will continue to absorb liquid as it sits. If the soup gets too thick, simply add more stock or water when reheating.
• Too salty? If you went heavy on the salt, add a splash of coconut milk or extra stock to balance it out.

Give it a try and make it your own!

This cozy autumn wild rice soup is like a warm hug in a bowl – comforting, flavorful, and perfect for a chilly day. Feel free to tweak the recipe to suit your tastes and enjoy experimenting with different variations. I hope this recipe brings a little warmth to your kitchen and that you’ll come back to it whenever you’re in the mood for something hearty and delicious.

Frequently asked questions

1. Can I use a wild rice blend instead of pure wild rice?
Yes, you can! Just keep in mind that wild rice blends may cook a bit faster, so keep an eye on the texture.

2. Can I make this soup ahead of time?
Absolutely. This soup tastes even better the next day as the flavors meld together. Just be sure to reheat it gently.

3. What can I use instead of coconut milk?
For a non-coconut option, you can try almond milk or cashew cream for a creamy texture. Just avoid dairy if you’re keeping it vegan.

4. How can I make this soup thicker?
You can blend a portion of the soup and stir it back in, or add a small amount of cornstarch mixed with cold water to thicken it.

5. What if I don’t have an Instant Pot?
No problem! The stovetop method works just as well; it just takes a bit longer to cook the rice to the right tenderness.

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