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, to taste
- 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, 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.
- 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 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.
- 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.
- 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.
- 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. 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.