Cozy Autumn Wild Rice Soup (Instant Pot & Stovetop Methods!)

This Cozy Autumn Wild Rice Soup is the perfect way to warm up on a chilly day! It’s a hearty, flavorful, and incredibly satisfying soup that’s packed with wild rice, vegetables like mushrooms, carrots, celery, and sweet potato, and a touch of Old Bay seasoning for a unique twist. I love how this recipe is both easy to make and adaptable to different cooking methods – you can use your Instant Pot, slow cooker, or the stovetop. Get ready for a soup that’s both comforting and nourishing!

Why You’ll Love This 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, on the stovetop for a more traditional approach, or in a Slow Cooker.
• Healthy and Nourishing: Packed with vegetables, wild rice, and coconut milk (or a cream sauce option), this soup is a delicious and healthy meal option.
• Make-Ahead Friendly: This soup tastes even better the next day.

Ingredients for Cozy Autumn Wild Rice Soup

Here’s what you’ll need to make this comforting soup. The full list with measurements is in the recipe card below.

Main Ingredients

• Vegetable stock (or chicken stock) (Liquid)
• Uncooked wild rice (Grain) See notes in original recipe
• Baby bella mushrooms, sliced (Fungi)
• Garlic, minced (Aromatic)
• Medium carrots, diced (Vegetable)
• Celery ribs, diced (Vegetable)
• Large sweet potato, peeled and diced (Vegetable)
• Small white onion, peeled and diced (Vegetable)
• Bay leaf (Herb)
• Old Bay seasoning (Spice Blend)
• Unsweetened coconut milk (or see cream sauce option below) (Dairy Alternative/Dairy)
• Kale, roughly chopped with thick stems removed (Vegetable)
• Fine sea salt (Seasoning)
• Freshly-cracked black pepper (Spice)
• Butter or Olive oil

(Note: the full ingredients list, including measurements, is provided in the recipe card below.)

Variations

I love this Cozy Autumn Wild Rice Soup as is, but here are a few ideas for variations:

• 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.
• Different Vegetables: Add other vegetables, like butternut squash, parsnips, or turnips.
• Add Herbs: Stir in some fresh thyme, rosemary, or sage for extra flavor.

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

1. I combine the 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.
2. I stir briefly to combine.

Pressure Cook

1. I cover the Instant Pot and cook on manual (high pressure) for 25 minutes.
2. I let the Instant Pot rest and naturally release the pressure for 10 minutes.
3. Then, I carefully open the vent to quick-release any remaining pressure.
4. I remove the lid and discard the bay leaf.

Add Final Ingredients

1. I add the coconut milk and kale to the soup, and stir gently until combined.
2. I taste and season with salt and pepper (plus any extra Old Bay seasoning, if I would like) as needed.

Serve

1. I serve the soup warm.

Stovetop Method:

Sauté the Veggies

1. I heat (an extra) 1 tablespoon of butter or olive oil in a large stockpot over medium-high heat.
2. I add the onion and sauté for 5 minutes, stirring occasionally, until soft and translucent.
3. I stir in the garlic and cook for an additional 1-2 minutes, stirring occasionally, until fragrant.

Add Base Ingredients

1. I add in the vegetable stock, wild rice, mushrooms, carrots, celery, sweet potato, bay leaf, and Old Bay seasoning.
2. I stir to combine.

Simmer

1. I continue cooking until the soup reaches a simmer.
2. Then, I reduce the heat to medium-low, cover, and simmer for 30 to 40 minutes, until the rice is tender, stirring occasionally.

Add Final Ingredients

1. I add the coconut milk and kale to the soup, and stir gently until combined.
2. I taste and season with salt and pepper (plus any extra Old Bay seasoning, if desired) as needed.
3. Serve.

Tips and Tricks for the BEST Wild Rice Soup

Here are my secrets for making this soup truly exceptional:

• 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.
• Fresh Herbs: Fresh herbs add a bright, vibrant flavor to the soup.
• Adjust Seasoning: Taste the soup before serving and adjust the salt, pepper, and Old Bay seasoning to your liking.
• Use a good quality broth:

How to Serve

This Cozy Autumn Wild Rice Soup is delicious 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 about Cozy Autumn Wild Rice Soup

• 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, comforting, and flavorful Cozy Autumn Wild Rice Soup! It’s sure to become a fall favorite.

Cozy Autumn Wild Rice Soup

• Author: Caoimhe Byrne
• Prep Time: 15 minutes
• Cook Time: 45minutes
• Total Time: 1 hour
• Yield: 6-8 1x
• Category: Soup
• Cuisine: American

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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.

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Ingredients

Scale 1x2x3x

• 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, to taste
• Freshly-cracked black pepper, to taste

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Instructions

Instant Pot (Pressure Cooker) Method:

1. Combine Base Ingredients: In the bowl of an Instant Pot pressure cooker, combine the vegetable stock, rinsed wild rice, sliced mushrooms, minced garlic, diced carrots, diced celery, diced sweet potato, diced onion, bay leaf, and Old Bay seasoning. Stir briefly to combine.
2. 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.
3. 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.
4. Serve: Ladle into bowls and serve warm. Enjoy!

Stovetop Method:

1. Sauté the Veggies: Heat 1 tablespoon of butter or olive oil in a large stockpot or Dutch oven over medium-high heat. Add the diced onion and sauté for 5 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for an additional 1-2 minutes, stirring occasionally, until fragrant.
2. Add Base Ingredients: Add the vegetable stock, rinsed wild rice, sliced mushrooms, diced carrots, diced celery, diced sweet potato, bay leaf, and Old Bay seasoning to the pot. Stir to combine.
3. Simmer: Bring the soup to a simmer. Then, reduce the heat to medium-low, cover the pot, and simmer for 30-40 minutes, or until the rice is tender, stirring occasionally.
4. 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.
5. Serve: Ladle into bowls and serve warm. Enjoy!

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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. Use a wild rice blend, not pure wild rice (which takes much longer to cook).
• Coconut Milk: Use full-fat, unsweetened coconut milk for the richest flavor.
• 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.