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Cozy Autumn Wild Rice Soup

Cozy Autumn Wild Rice Soup

This Cozy Autumn Wild Rice Soup features fresh seasonal produce, hearty wild rice, and a creamy broth, perfect for the fall.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Soup
Cuisine American
Servings 8 servings
Calories 350 kcal

Equipment

  • Instant Pot
  • large stockpot

Ingredients
  

Base Ingredients

  • 6 cups vegetable stock (or chicken stock)
  • 1 cup wild rice uncooked
  • 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
  • 1.5 tablespoons Old Bay seasoning

Final Ingredients

  • 1 14-ounce can unsweetened coconut milk (or see cream sauce option below)
  • 2 large handfuls kale roughly chopped with thick stems removed
  • fine sea salt to taste
  • freshly cracked black pepper to taste

Instructions
 

Instant Pot 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 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 until soft and translucent. Stir in the garlic and cook for an additional 1-2 minutes until fragrant.
  • Add 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 as needed.
  • Serve warm and enjoy!

Notes

Wild rice used is 100% wild rice. For cream sauce, use 1 ½ cups half and half or a homemade cream sauce. Crock-Pot option removed due to inconsistency.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 50gProtein: 8gFat: 15gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 800mgPotassium: 600mgFiber: 7gSugar: 4gVitamin A: 3000IUVitamin C: 25mgCalcium: 80mgIron: 3mg
Keyword Cozy Autumn Wild Rice Soup, fall recipes, Vegan Soup, warm soup, wild rice
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