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Cozy Autumn Wild Rice Soup Recipe

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Warm up with this creamy, cozy autumn wild rice soup! Packed with mushrooms, sweet potato, and kale, it’s a perfect fall comfort meal.

  • Total Time: 55 minutes
  • Yield: 6 1x

Ingredients

Scale
  •  6 cups vegetable or chicken stock
  • 1 cup wild rice (uncooked)
  • 8 ounces sliced baby bella mushrooms
  • 4 cloves minced garlic
  • 2 medium diced carrots
  • 2 ribs diced celery
  • 1 large sweet potato, peeled and diced (approx. 1 pound)
  • 1 small diced white onion
  • 1 bay leaf
  • 1 1/2 tablespoons Old Bay seasoning
  • 1 (14-ounce) can coconut milk (unsweetened)
  • 2 large handfuls chopped kale (remove thick stems)
  • Salt and freshly cracked black pepper, to taste

Instructions

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.

Notes

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.

  • Author: Soraya
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes (Instant Pot: 25 minutes + 10 minutes pressure release)
  • Category: Dinner