Description
Cozy Autumn Wild Rice Soup is a hearty and flavorful dish perfect for chilly days. This comforting soup combines nutty wild rice with earthy mushrooms, sweet potatoes, and fresh kale, all simmered in a spiced vegetable broth enriched with creamy coconut milk and seasoned with Old Bay for a subtle kick.
Ingredients
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 sweet potato (about 1 pound), peeled and diced
- 1 small white onion, peeled and diced
- 1 bay leaf
- 1 1/2 tablespoon Old Bay seasoning
Final Ingredients
- 1 (14-ounce) can unsweetened coconut milk (or cream sauce alternative)
- 2 large handfuls kale, roughly chopped with thick stems removed
- Fine sea salt, to taste
- Freshly-cracked black pepper, to taste
Optional for Stovetop Method
- 1 tablespoon butter or olive oil (for sautéing)
Instructions
- Combine base ingredients (Instant Pot method): Add vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf, and Old Bay seasoning into the Instant Pot bowl. Stir briefly to mix.
- Pressure cook: Seal the Instant Pot and set to manual high pressure for 25 minutes. After cooking, allow a natural pressure release for 10 minutes, then carefully quick release remaining pressure. Remove the lid and discard the bay leaf.
- Add final ingredients: Stir in the coconut milk and kale gently until combined. Season with salt, pepper, and additional Old Bay seasoning to taste.
- Serve: Ladle the soup into bowls and enjoy warm.
- Sauté the veggies (Stovetop method): Heat butter or olive oil in a large stockpot over medium-high heat. Add diced onion and cook for 5 minutes until soft and translucent. Add garlic and cook 1-2 minutes until fragrant, stirring frequently.
- Add base ingredients: Pour in vegetable stock, wild rice, mushrooms, carrots, celery, sweet potato, bay leaf, and Old Bay seasoning. Stir to combine.
- Simmer: Bring the mixture to a simmer, then reduce heat to medium-low. Cover and cook for 30 to 40 minutes, stirring occasionally, until the wild rice and vegetables are tender.
- Add final ingredients: Stir in coconut milk and kale. Adjust seasoning with salt, pepper, and extra Old Bay seasoning if desired.
- Serve: Serve the soup warm and enjoy.
Notes
- Wild rice adds a delightful chewy texture and nutty flavor but may extend cooking time if using dried rice; soak overnight if preferred to reduce cooking time.
- Unsweetened coconut milk provides creaminess without dairy; substitute with a cream sauce or regular cream if not dairy-free.
- Old Bay seasoning adds a unique spice blend; adjust quantity to taste or substitute with your favorite seafood or all-purpose seasoning.
- For a richer flavor, use chicken stock instead of vegetable stock.
- Leftovers refrigerate well for up to 4 days and freeze for up to 3 months.
- To make this soup vegan, ensure that the stock is vegetable-based and use olive oil instead of butter for sautéing.