Cozy Autumn Wild Rice Soup Recipe

If you’re looking for a soup that feels like a warm hug on a brisk autumn day, this Cozy Autumn Wild Rice Soup Recipe is just what you need. I absolutely love how this soup combines hearty wild rice with earthy mushrooms, sweet potatoes, and vibrant kale in a creamy, flavorful broth. It’s just perfect when you want comfort food that’s also wholesome and nourishing.

What makes this Cozy Autumn Wild Rice Soup Recipe so special is its versatility and satisfying textures—plus, it’s quick enough to make after work yet elegant enough for visitors. You’ll find that the mixture of spices, veggies, and creamy coconut milk creates layers of flavor that keep my family asking for seconds every fall. Trust me, once you make this, it’ll become one of your go-to autumn recipes.

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Ingredients You’ll Need

The ingredients blend classic fall vegetables with the nutty texture of wild rice, which cooks beautifully in this recipe. I always recommend fresh veggies and good stock for richer flavor.

• Vegetable stock (or chicken stock): Using stock instead of water really deepens the soup’s flavor.
• Wild rice: I choose 100% wild rice because its chewy texture stands out, but blends work fine if pressed for time.
• Baby bella mushrooms: These add an earthy bite that complements the sweetness of the potatoes.
• Garlic: Fresh minced garlic brings fragrant warmth and vital depth.
• Carrots: Diced carrots add sweetness and color to the mix.
• Celery: Celery contributes a subtle background crunch and herbaceous note.
• Sweet potato: This adds a creamy, sweet element that balances the savory broth.
• White onion: Onion forms the aromatic base, turning golden and soft for natural sweetness.
• Bay leaf: Adds subtle complexity to the broth as it simmers.
• Old Bay seasoning: This special blend gives the soup a unique, slightly spicy warmth.
• Unsweetened coconut milk: For creaminess without dairy, giving the soup a silky texture.
• Kale: Adding it towards the end keeps it bright and slightly crisp for a fresh contrast.
• Sea salt and freshly-cracked black pepper: Season to taste, balancing all the flavors perfectly.

Variations

I love to switch up this Cozy Autumn Wild Rice Soup Recipe depending on what’s in the fridge or what mood I’m in. Feel free to add your own spin to make it truly yours—you really can’t go wrong.

• Make it vegan: Use vegetable stock and coconut milk to keep it plant-based and just as rich.
• Add protein: I’ve tossed in shredded rotisserie chicken or cooked sausage for extra heartiness on busy nights.
• Swap veggies: Try butternut squash instead of sweet potato for a slightly nuttier flavor.
• Use cream sauce: When I want a richer version, I sometimes swap the coconut milk for a homemade cream sauce with butter, flour, and milk as described in the notes.

How to Make Cozy Autumn Wild Rice Soup Recipe

Step 1: Gather and Prep Your Ingredients

Start by peeling and dicing your sweet potato and carrots, slicing the mushrooms, and chopping the onion, celery, and kale. I like to prep everything first because this recipe comes together pretty quickly once you start cooking. Trust me, that prep step saves stress later!

Step 2: Build Your Soup Base

If you’re using the Instant Pot, toss the vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf, and Old Bay seasoning directly into the pot. Give it a gentle stir just to combine everything.

If you’re cooking stovetop, start by sautéing the onion in a bit of olive oil or butter until it’s translucent and soft—about 5 minutes. Add garlic for the last minute or two so it doesn’t burn but releases its aroma. Then pour in the stock and add the other ingredients except kale and coconut milk.

Step 3: Cook the Soup Until Rice is Tender

For the Instant Pot, seal the lid and set it to Manual high pressure for 25 minutes. Let it naturally release pressure for 10 minutes before manually releasing the rest. This method really locks in flavor and cooks the rice evenly without drying out the veggies.

On the stovetop, bring the soup to a simmer, then lower the heat to medium-low, cover, and let it simmer for 30-40 minutes. Stir occasionally so nothing sticks to the bottom, and check that your rice is tender before moving to the next step.

Step 4: Add the Final Touches and Season

Stir in the coconut milk and kale, then season the soup with salt, freshly cracked pepper, and a little extra Old Bay if you like a bit more kick. I love how the kale brightens and adds texture without overpowering the creamy broth. Heat just until the kale softens a bit—about 3-5 minutes—and you’re ready to enjoy!

How to Serve Cozy Autumn Wild Rice Soup Recipe

Garnishes

I usually sprinkle freshly chopped parsley or thyme on top for a fresh herbal note. A drizzle of good olive oil or a little grated sharp cheddar or parmesan cheese also works wonderfully if you’re not dairy-free. Crunchy toasted pumpkin seeds or walnuts add a nice texture contrast too.

Side Dishes

This soup pairs beautifully with crusty bread or warm soft rolls—you’ll want something sturdy to dip into that creamy broth. Sometimes I throw together a simple green salad with a tangy vinaigrette to balance the richness and add freshness to the meal.

Creative Ways to Present

For cozy dinner parties, I like serving the soup in mini pumpkin bowls—just hollow out small pumpkins for a festive, autumnal touch! You could also ladle it over cooked grains like quinoa or farro for a twist, turning it into more of a stew-like meal.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge, and the flavors actually deepen overnight. The wild rice can soak up some broth, so I sometimes add a splash of stock or water when reheating to keep it soupy. It keeps beautifully for up to 4 days.

Freezing

Freezing this soup works well, but I recommend holding back the kale if possible, adding fresh kale when reheating to preserve color and texture. Store in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating gently on the stovetop.

Reheating

I reheat on low heat in a saucepan with a splash of broth or water to loosen it up. Stir often to prevent sticking and heat until warmed through but not boiling. Fresh kale or herbs freshened up at the end bring back the vibrancy the soup had when freshly cooked.

FAQs

Final Thoughts

This Cozy Autumn Wild Rice Soup Recipe has become a cherished staple in my home, especially when the air turns crisp and the leaves start to fall. It’s that perfect blend of comforting, wholesome, and a little bit fancy—you can whip it up any night of the week and still impress yourself and family guests alike. I hope you enjoy making and sharing it as much as I do; it’s like a seasonal hug in a bowl!

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