As the weather turns cooler, I crave all things warm and comforting, and this Cozy Autumn Wild Rice Soup fits the bill perfectly! It’s packed with hearty wild rice, flavorful vegetables like mushrooms, carrots, and sweet potato, and a touch of Old Bay seasoning for a unique twist. Plus, it has a creamy coconut milk finish that makes it extra luxurious. Whether you make it in the Instant Pot or on the stovetop, this soup is sure to warm you up from the inside out.
Why You’ll Love This Cozy Autumn Wild Rice Soup
- Hearty and Flavorful: The combination of wild rice, vegetables, and Old Bay seasoning creates a deeply satisfying and flavorful soup.
- Perfect for Fall: This soup is the epitome of autumn comfort food, with its warm spices and seasonal ingredients.
- Versatile Cooking Methods: You can make it in your Instant Pot for a quicker meal or on the stovetop for a more traditional approach.
- Healthy and Nourishing: Packed with vegetables, wild rice, and coconut milk, this soup is a delicious and healthy meal option.
Ingredients for Cozy Autumn Wild Rice Soup
Here’s what you’ll need to make this comforting soup. I’ve divided them up for clarity, but the full list with measurements is in the recipe card directly below.
Vegetables
- Baby bella mushrooms (Fungi)
- Garlic (Aromatic)
- Carrots (Vegetable)
- Celery (Vegetable)
- Sweet potato (Vegetable)
- White onion (Vegetable)
- Kale (Vegetable)
Seasoning and Flavorings
- Bay leaf (Herb)
- Old Bay seasoning (Spice Blend)
- Butter or Olive Oil (for stovetop method)
Liquids
- Vegetable stock (or chicken stock) (Liquid)
- Unsweetened coconut milk (Dairy Alternative)
Grain
- Uncooked wild rice (Grain)
Seasoning
- Fine sea salt (Seasoning)
- Freshly-cracked black pepper (Spice)
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Variations
I love this soup just the way it is, but here are a few variations you might enjoy:
- Cream Sauce Option: Instead of coconut milk, use a mixture of heavy cream and flour for a thicker, creamier soup.
- Add Protein: Stir in some cooked chicken, sausage, or chickpeas for extra protein.
- Spice it Up: Add a pinch of red pepper flakes or a dash of hot sauce for a little heat.
- Make it Vegan: Ensure your vegetable stock is vegan-friendly and use the coconut milk option.
How to Make Cozy Autumn Wild Rice Soup
Let me show you how to make this delicious soup using either your Instant Pot or the stovetop:
Instant Pot (Pressure Cooker) Method:
Combine Base Ingredients
- First, I combine the vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf, and Old Bay seasoning in the bowl of my Instant Pot. I give it a quick stir to combine everything.
Pressure Cook
- I cover the Instant Pot, set the valve to “Sealing,” and cook on manual high pressure for 25 minutes.
- After the cooking time is up, I let the pressure release naturally for 10 minutes. Then, I carefully open the vent to quick-release any remaining pressure.
- I remove the lid and discard the bay leaf.
Add Final Ingredients
- I stir in the coconut milk and kale. I season to taste with salt and pepper, and add more Old Bay if desired.
Serve
- I serve the soup warm and enjoy!
Stovetop Method:
Sauté the Veggies
- I heat 1 tablespoon of butter or olive oil in a large stockpot over medium-high heat. I add the onion and sauté for 5 minutes until it’s soft and translucent.
- Then, I stir in the garlic and cook for another 1-2 minutes until fragrant.
Add Base Ingredients
- I add the vegetable stock, wild rice, mushrooms, carrots, celery, sweet potato, bay leaf, and Old Bay seasoning to the pot. I stir well to combine everything.
Simmer
- I bring the soup to a simmer, then reduce the heat to medium-low, cover, and simmer for 30 to 40 minutes, or until the rice is tender, stirring occasionally.
Add Final Ingredients
- I stir in the coconut milk and kale. I season to taste with salt and pepper, and add more Old Bay if desired.
Serve
- I serve the soup warm and enjoy!
Tips and Tricks
Here are a few tips I’ve learned for making the best Cozy Autumn Wild Rice Soup:
- Rinse the Wild Rice: I always rinse the wild rice before cooking to remove any debris or starch.
- Don’t Overcook the Rice: Cook the rice until it’s tender but still has a slight bite to it.
- Adjust Seasoning: Taste the soup before serving and adjust the salt, pepper, and Old Bay seasoning to your liking.
How to Serve
This Cozy Autumn Wild Rice Soup is a hearty meal on its own, but here are a few serving suggestions:
- Crusty Bread: A slice of crusty bread or a warm roll is perfect for dipping into the soup.
- Side Salad: A simple green salad with a light vinaigrette would complement the soup nicely.
- Garnish: Top with a sprinkle of fresh parsley, chives, or a dollop of sour cream or plain yogurt (if not vegan).
Make Ahead and Storage
This soup tastes even better the next day as the flavors have time to meld. You can store leftovers in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave.
FAQs
Here are some answers to frequently asked questions about this recipe:
- Can I use a different type of rice?
- While wild rice is traditional for this soup, you could substitute another long-grain rice, such as brown or basmati rice. Adjust cooking time accordingly.
- Can I use fresh herbs instead of dried?
- Yes, you can use fresh herbs. Use about 1 tablespoon of chopped fresh herbs for every 1 teaspoon of dried herbs.
- Can I freeze this soup?
- Yes, you can freeze this soup, although the texture of the rice and vegetables might change slightly after thawing. Freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Enjoy this warm and comforting Cozy Autumn Wild Rice Soup! It’s sure to become a fall favorite.
Print
Cozy Autumn Wild Rice Soup
- Prep Time: 20 minutes
- Cook Time: 25 minutes (plus 10 minutes natural pressure release)
- Total Time: 55 minutes
- Yield: 6-8 1x
- Category: Soup
- Cuisine: American
Description
Embrace the season with this hearty and flavorful Cozy Autumn Wild Rice Soup! Packed with wild rice, vegetables, and warming spices, it’s the perfect comfort food for a chilly day.
Ingredients
Scale
- 6 cups vegetable stock (or chicken stock)
- 1 cup uncooked wild rice, rinsed
- 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 tablespoons Old Bay seasoning
- 1 (14-ounce) can unsweetened coconut milk (or cream sauce – see notes)
- 2 large handfuls of kale, roughly chopped, thick stems removed
- Fine sea salt and freshly-cracked black pepper, to taste
Instructions
- 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: Secure the lid on the Instant Pot. Cook on manual (high pressure) for 25 minutes. Allow the pressure to naturally release for 10 minutes after the cooking time is complete. Then, 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. Gently stir until combined. Taste and season with salt and pepper (and extra Old Bay seasoning, if desired) to your preference.
- Serve: Ladle into bowls and serve warm. Enjoy!
Stovetop Method:
- Sauté the Veggies: Heat 1 tablespoon of butter or olive oil in a large stockpot over medium-high heat. Add the onion and sauté for 5 minutes, stirring occasionally, until softened and translucent. Add the garlic and cook for an additional 1-2 minutes, stirring occasionally, 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. Then, reduce the heat to medium-low, cover, and simmer for 30-40 minutes, or until the rice is tender, stirring occasionally.
- Add Final Ingredients: Stir in the coconut milk and kale. Gently stir until combined. Taste and season with salt and pepper (and extra Old Bay seasoning, if desired) to your preference.
- Serve: Ladle into bowls and serve warm. Enjoy!
Notes
- Wild Rice: Be sure to rinse the wild rice before using. Some wild rice blends may require longer cooking times. Check package instructions for recommendations.
- Cream Sauce Option: Instead of coconut milk, you can make a creamy sauce by whisking together 2 tablespoons of all-purpose flour with 1/4 cup of cold milk or stock until smooth. Then, in a separate saucepan, melt 2 tablespoons of butter over medium heat. Whisk in the flour mixture and cook for 1 minute. Gradually whisk in 1 1/2 cups of milk or stock and bring to a simmer, cooking until thickened, about 5 minutes. Stir this sauce into the soup along with the kale.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.