This Cozy Autumn Wild Rice Soup is made with fresh seasonal vegetables and greens, hearty wild rice, and a deliciously zesty, creamy broth (made with either coconut milk or cream). Instant Pot and stovetop options included!.
1. Cozy Autumn Wild Rice Soup Recipe
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 tablespoon Old Bay seasoning
- 1 (14-ounce) can unsweetened coconut milk (or see cream sauce option below*)
- 2 large handfuls of kale, roughly chopped with thick stems removed
- fine sea salt and freshly-cracked black pepper
Instructions
Instant Pot (Pressure Cooker) 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
Wild rice: I used 100% wild rice which I love in this recipe. 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 1/2 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 1/4 cup flour for one minute, and then whisking in 1 1/2 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.
Recipe Variations
This recipe is quite flexible, so feel free to experiment with whatever ingredient variations sound good! For example, you could…
Add chicken: To make chicken and wild rice soup, you can either add pre-cooked diced or shredded chicken to the soup. Or you can poach a raw chicken breast in the soup while the rice cooks, then remove, shred, and add it back into the soup before serving.
Use a different seasoning: This soup would taste delicious with a variety of different seasoning blends (in place of Old Bay), such as Cajun seasoning, Italian seasoning or herbs de Provence.
Make it milder. Old Bay seasoning is mildly spicy, so if you prefer your soup with less heat, I would begin with just 2 teaspoons of Old Bay. Then you can always add more to taste later, if you would like.
Make it gluten-free: The vegan version of this soup is naturally gluten-free. But if you are making the dairy version and would like to thicken the broth a bit, I would recommend adding a cornstarch slurry (equal parts cold water and cornstarch mixed together) to the soup until it reaches your desired consistency.
