Description

Cozy Autumn Wild Rice Soup is a hearty, comforting soup perfect for chilly days. Packed with wild rice, earthy mushrooms, sweet potatoes, kale, and a flavorful blend of Old Bay seasoning, this soup can be prepared using an Instant Pot or stovetop method. The creamy base from coconut milk adds a luscious texture while keeping it dairy-free. This nourishing soup is ideal as a wholesome lunch or dinner during the fall season.

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 tablespoon Old Bay seasoning

Finishing Ingredients

1 (14-ounce) can unsweetened coconut milk (or cream sauce alternative)
2 large handfuls of kale, roughly chopped with thick stems removed
Fine sea salt, to taste
Freshly cracked black pepper, to taste

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Instructions

Combine base ingredients: In the Instant Pot bowl or large stockpot, add vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf, and Old Bay seasoning. Stir briefly to mix all ingredients well.
Pressure cook (Instant Pot method): Secure the lid, set the Instant Pot to manual high pressure, and cook for 25 minutes. Allow a natural pressure release for 10 minutes, then quick release the remaining pressure. Remove the lid and discard the bay leaf.
Sauté veggies (Stovetop method): Heat 1 tablespoon butter or olive oil in a large stockpot over medium-high heat. Add diced onion and sauté for 5 minutes until soft and translucent. Add minced garlic and cook for 1-2 minutes until fragrant.
Simmer the soup (Stovetop method): Add vegetable stock, wild rice, mushrooms, carrots, celery, sweet potato, bay leaf, and Old Bay seasoning into the pot. Stir to combine. Bring the soup to a simmer, then reduce heat to medium-low, cover, and simmer for 30 to 40 minutes until the rice is tender, stirring occasionally.
Add final ingredients: Stir in the coconut milk and kale gently until fully combined. Taste and adjust seasoning with salt, black pepper, or extra Old Bay seasoning as desired.
Serve: Ladle the soup into bowls and enjoy warm for a comforting meal.

Notes

Wild rice used is 100% wild rice for best texture; cooking times may vary when using a wild rice blend or different rice type.
For a creamier alternative to coconut milk, use 1 1/2 cups half and half or prepare a cream sauce by whisking 3 tablespoons melted butter with 1/4 cup flour and 1 1/2 cups milk until thickened, then adding it to the soup after cooking.
The slow cooker (Crock-Pot) option is not recommended due to inconsistent cooking times and evaporation issues; prefer Instant Pot or stovetop methods for reliable results.

Nutrition

Serving Size: 1 cup
Calories: 220
Sugar: 4g
Sodium: 580mg
Fat: 8g
Saturated Fat: 6g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 4g
Protein: 5g
Cholesterol: 0mg