Description

This Cozy Autumn Wild Rice Soup is a comforting and hearty soup perfect for cool weather. Made with nutrient-rich wild rice, tender sweet potatoes, baby bella mushrooms, leafy kale, and a flavorful blend of vegetables and spices, it boasts a creamy texture from coconut milk and a hint of Old Bay seasoning. Whether prepared in an Instant Pot for convenience or on the stovetop for a traditional approach, this soup delivers a warm, satisfying meal that celebrates autumn flavors.

Ingredients

Units 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 cream sauce option)
2 large handfuls kale, roughly chopped with thick stems removed
Fine sea salt, to taste
Freshly cracked black pepper, to taste

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Instructions

Combine base ingredients: In the Instant Pot bowl or a large stockpot, combine vegetable stock, 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 all the ingredients evenly.
Cooking – Instant Pot Method: Seal the Instant Pot lid and set to manual high pressure for 25 minutes. After cooking, allow the pressure to naturally release for 10 minutes, then carefully quick release any remaining pressure. Remove the lid and discard the bay leaf.
Cooking – Stovetop Method: Heat 1 tablespoon of butter or olive oil in a large stockpot over medium-high heat. Sauté diced onion for about 5 minutes until soft and translucent. Add minced garlic and cook for 1-2 minutes until fragrant. Add the combined base ingredients including stock, rice, vegetables, bay leaf, and seasoning. Stir and bring to a simmer. Reduce heat to medium-low, cover, and simmer for 30 to 40 minutes, stirring occasionally until the rice is tender.
Add final ingredients: Stir in the coconut milk and chopped kale gently until fully incorporated. Taste the soup and season with salt, freshly cracked black pepper, and extra Old Bay seasoning if desired.
Serve: Ladle the soup warm into bowls and enjoy this comforting autumn meal.

Notes

Wild rice can be substituted with a wild rice blend or brown rice, but cooking times may vary.
To make the soup richer, use chicken stock instead of vegetable stock if not vegetarian.
The coconut milk adds creaminess with a subtle sweetness; full-fat is recommended for best texture.
Old Bay seasoning adds a unique flavor profile; adjust its amount according to your spice preference.
Leftovers store well in the refrigerator for up to 4 days and can be frozen for up to 3 months.
For a gluten-free meal, ensure the stock and seasoning blends are certified gluten-free.

Nutrition

Serving Size: 1 cup
Calories: 210
Sugar: 4g
Sodium: 420mg
Fat: 7g
Saturated Fat: 6g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 3g
Protein: 4g
Cholesterol: 0mg