Cozy Autumn Wild Rice Soup: A Hearty and Warming Seasonal Dish
As the leaves turn and the air gets crisper, there’s nothing quite like a bowl of warm, hearty soup to bring comfort and warmth to your day. This Cozy Autumn Wild Rice Soup is the perfect dish for embracing the flavors of the season. Packed with nutritious vegetables, wild rice, and a creamy coconut milk base, this soup is both satisfying and nourishing. Whether you’re looking for a comforting weeknight meal or a dish to impress guests, this wild rice soup is sure to become a fall favorite.
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, to taste
Instructions:
Instant Pot (Pressure Cooker) Method:
- Combine Base Ingredients:
- In the bowl of an Instant Pot, combine the vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf, and Old Bay seasoning. Stir briefly to mix the ingredients.
- Pressure Cook:
- Cover and cook on manual (high pressure) for 25 minutes. Once the cooking time is complete, let the Instant Pot naturally release pressure for 10 minutes. Carefully open the vent to quick release any remaining pressure. Remove the lid and discard the bay leaf.
- Add Final Ingredients:
- Stir in the coconut milk and kale until well combined. Taste and adjust seasoning with salt, pepper, and more Old Bay seasoning if desired.
- Serve:
- Serve the soup warm and enjoy the comforting flavors of autumn in every spoonful.
Stovetop Method:
- Sauté the Veggies:
- In a large stockpot, heat 1 tablespoon of butter or olive oil over medium-high heat. Add the diced onion and sauté for 5 minutes, stirring occasionally, until soft and translucent. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Add Base Ingredients:
- Add the vegetable stock, wild rice, mushrooms, carrots, celery, sweet potato, bay leaf, and Old Bay seasoning to the pot. Stir to combine.
- Simmer:
- Bring the soup to a simmer. Reduce the heat to medium-low, cover, and simmer for 30 to 40 minutes, or until the wild rice is tender, stirring occasionally.
- Add Final Ingredients:
- Stir in the coconut milk and kale until combined. Taste and adjust the seasoning with salt, pepper, and additional Old Bay seasoning if desired.
- Serve:
- Serve the soup warm and enjoy the delicious blend of flavors and textures.
Nutritional Information:
- Prep Time: 15 minutes
- Cook Time: 40 minutes (Instant Pot) or 50-60 minutes (Stovetop)
- Total Time: 55-70 minutes
- Calories: 250 kcal per serving
- Servings: 6 servings
Conclusion:
This Cozy Autumn Wild Rice Soup is a perfect way to celebrate the flavors of fall. The combination of tender wild rice, hearty vegetables, and a creamy coconut milk base creates a dish that’s both comforting and nutritious. Whether you choose to make it in an Instant Pot for a quick meal or on the stovetop for a more traditional approach, this soup is sure to become a staple in your autumn recipe collection. Serve it up with a crusty piece of bread and enjoy the warmth and comfort it brings to your table!
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Cozy Autumn Wild Rice Soup
- Total Time: 55-70 minutes
- Yield: 6 1x
Description
Cozy Autumn Wild Rice Soup is the ultimate comfort food for chilly days, blending the earthy flavors of wild rice with the hearty textures of sweet potatoes, mushrooms, and kale. The rich, creamy base made from coconut milk adds a luxurious touch, perfectly complementing the robust spices of Old Bay seasoning.
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, to taste
Instructions
Instant Pot (Pressure Cooker) Method:
Combine Base Ingredients: In the bowl of an Instant Pot pressure cooker, combine the vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf, and Old Bay seasoning. Stir briefly to combine.
Pressure Cook: 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 to quick release the remaining pressure. Remove the lid and discard the bay leaf.
Add Final Ingredients: Stir in the coconut milk and kale until well combined. Taste and season with salt, pepper, and any extra Old Bay seasoning if desired.
Serve: Serve the soup warm and enjoy!
Stovetop Method:
Sauté the Veggies: In a large stockpot, heat 1 tablespoon of butter or olive oil over medium-high heat. Add the diced onion and sauté for 5 minutes, stirring occasionally, until soft and translucent. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Add Base Ingredients: Add the vegetable stock, wild rice, mushrooms, carrots, celery, sweet potato, bay leaf, and Old Bay seasoning to the pot. Stir to combine.
Simmer: Bring the soup to a simmer. Reduce the heat to medium-low, cover, and simmer for 30 to 40 minutes, or until the wild rice is tender, stirring occasionally.
Add Final Ingredients: Stir in the coconut milk and kale until combined. Taste and adjust the seasoning with salt, pepper, and additional Old Bay seasoning if desired.
Serve: Serve the soup warm and enjoy!
- Prep Time: 15 minutes
- Cook Time: 40 minutes (Instant Pot) or 50-60 minutes (Stovetop)
Nutrition
- Calories: 250