Description
This Cozy Autumn Wild Rice Soup is a hearty, comforting dish perfect for cooler weather. Combining nutty wild rice, earthy mushrooms, sweet potatoes, and fresh kale in a flavorful broth seasoned with Old Bay, this soup offers a nourishing and warming meal. You can prepare it easily using an Instant Pot for quick results or simmer it slowly on the stovetop for a traditional approach. A touch of creamy coconut milk enriches the texture, making it a delightful vegan and gluten-free option.
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 tablespoons Old Bay seasoning
Final Ingredients
- 1 (14-ounce) can unsweetened coconut milk (or alternate cream sauce options)
- 2 large handfuls kale, roughly chopped with thick stems removed
- Fine sea salt, to taste
- Freshly cracked black pepper, to taste
Instructions
- Combine base ingredients: In the Instant Pot bowl or a large stockpot, combine vegetable stock, wild rice, sliced mushrooms, minced garlic, diced carrots, celery, sweet potato, white onion, bay leaf, and Old Bay seasoning. Stir gently to mix all ingredients evenly.
- Cook the soup: For Instant Pot method, close the lid and set to manual high pressure for 25 minutes. Allow a natural pressure release for 10 minutes after cooking, then quick release the remaining pressure carefully. For stovetop method, heat 1 tablespoon olive oil or butter in a stockpot over medium-high heat and sauté the onion for 5 minutes until translucent, then sauté garlic for an additional 1-2 minutes. Add the remaining base ingredients to the pot, bring to a simmer, reduce heat to medium-low, cover, and cook for 30 to 40 minutes until rice and vegetables are tender, stirring occasionally.
- Add final ingredients: Remove the bay leaf and stir in the coconut milk and kale gently until combined. Season with fine sea salt, freshly cracked black pepper, and extra Old Bay seasoning if desired. Adjust seasoning to taste.
- Serve: Ladle the warm soup into bowls and enjoy the comforting flavors of this autumn favorite.
Notes
- Wild rice: Use 100% wild rice for best texture and flavor. Cooking times may vary if using a wild rice blend or other rice types.
- Alternate cream sauce: Instead of coconut milk, add 1 1/2 cups half and half or prepare a cream sauce by melting 3 tablespoons butter in a saucepan, whisking in 1/4 cup flour for one minute, then gradually whisking in 1 1/2 cups milk until smooth and thickened. Add to soup after rice is cooked.
- Slow cooker option: Slow cookers are inconsistent for this recipe due to varying times and liquid evaporation. If desired, slow cook following the Instant Pot method ingredients and cook times until the rice and vegetables are tender, adjusting liquid as needed.
Nutrition
- Serving Size: 1 cup (about 240 g)
- Calories: 220
- Sugar: 4 g
- Sodium: 570 mg
- Fat: 7 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 0 mg
