Cozy Autumn Wild Rice Soup

Why Make This Recipe

Cozy Autumn Wild Rice Soup is the perfect dish to warm you up on chilly fall days. It combines the earthy flavors of wild rice with a medley of colorful vegetables and aromatic seasonings. This soup not only feels like a warm hug in a bowl but also offers a nutritious and hearty meal for the entire family. With its beautiful blend of textures and flavors, it’s a great way to showcase the seasonal produce of autumn. Plus, it’s adaptable to both Instant Pot and stovetop cooking methods, making it a convenient option for any kitchen.

How to Make Cozy Autumn Wild Rice Soup

Making Cozy Autumn Wild Rice Soup is a simple process that yields delightful results. You’ll start by gathering your ingredients, which include a variety of vegetables, wild rice, and flavorful seasonings. This soup can be prepared using two different methods: the Instant Pot for a quick meal or the stovetop for a more traditional approach.

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 sweet potato, peeled and diced
• 1 small white onion, peeled and diced
• 1 bay leaf
• 1 1/2 tablespoon Old Bay seasoning
• 1 (14-ounce) can unsweetened coconut milk (or cream sauce option)
• 2 large handfuls of kale, roughly chopped
• Fine sea salt, to taste
• Freshly-cracked black pepper, to taste

Directions

Instant Pot Method

1. Combine the vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf, and Old Bay seasoning in the Instant Pot.
2. Stir the ingredients together well and cook on manual high pressure for 25 minutes.
3. After the cooking time is up, let the pressure release naturally for 10 minutes.
4. Open the lid, add the coconut milk and kale, stir everything together, and season with salt and pepper to taste.
5. Serve warm.

Stovetop Method

1. In a pot, melt butter or heat oil over medium heat, then sauté the onion for about 5 minutes until it is soft.
2. Add the minced garlic and cook for another 1-2 minutes until fragrant.
3. Stir in the vegetable stock, wild rice, mushrooms, carrots, celery, sweet potato, bay leaf, and Old Bay seasoning.
4. Bring the mixture to a simmer, cover, and let it cook on medium-low heat for 30-40 minutes, or until the rice is tender.
5. Once the rice is cooked, add the coconut milk and kale, stir, and season with salt and pepper.
6. Serve warm.

How to Serve Cozy Autumn Wild Rice Soup

Cozy Autumn Wild Rice Soup is delicious on its own but can be paired with various sides for a complete meal. Serve the soup in deep bowls, topped with some freshly cracked black pepper. It goes wonderfully with warm crusty bread, perfect for dipping. You can also add a sprinkle of fresh herbs or a squeeze of lemon juice for an extra burst of freshness. Enjoy it as a standalone dish or alongside a simple green salad to balance the meal.

How to Store Cozy Autumn Wild Rice Soup

If you have leftovers, you can store Cozy Autumn Wild Rice Soup for later use. Allow the soup to cool completely, then transfer it to airtight containers. The soup can be kept in the refrigerator for up to 4 days. For longer storage, consider freezing it. You can freeze the soup in freezer-safe containers or heavy-duty freezer bags for up to 3 months. Remember to leave some space at the top of the container, as the soup may expand when frozen.

When reheating the soup, let it thaw in the refrigerator overnight if frozen, then heat gently on the stovetop or in the microwave until warmed through.

Tips to Make Cozy Autumn Wild Rice Soup

1. Choose the right rice: Wild rice has a unique texture and flavor, but you can also mix it with brown rice or other grains for variety.
2. Add protein: For a heartier soup, consider adding cooked chicken or turkey.
3. Adjust the seasonings: Feel free to modify the spices and herbs according to your taste. Thyme and rosemary work well in this soup too.

Variation

You can easily customize this soup by incorporating your favorite vegetables, such as parsnips or bell peppers. For added creaminess, you might substitute half of the coconut milk with heavy cream. If you’re looking for a vegetarian-friendly dish, ensure that your vegetable stock is truly vegetarian.

FAQs

1. Can I use brown rice instead of wild rice?
   Yes, but be mindful that brown rice may require a slightly longer cooking time. Adjust the cooking time as needed.
2. Is it possible to make this soup vegan?
   Absolutely! Use vegetable stock and the coconut milk in the recipe to keep it vegan-friendly.
3. How can I make the soup spicier?
   You can add red pepper flakes or diced jalapeños for a bit of heat.
4. Can I use frozen vegetables?
   Yes, frozen vegetables can also work well and can save you prep time.
5. What can I serve alongside this soup?
   Crusty bread, a green salad, or even some cheesy garlic bread would make excellent companions.

Chef’s Tip

For an extra depth of flavor, consider toasting the wild rice in a bit of olive oil before adding it to the pot. This simple step enhances its nutty taste, making your soup even more delicious!

Cozy Autumn Wild Rice Soup

A warm and hearty soup featuring wild rice, colorful vegetables, and aromatic seasonings, perfect for chilly autumn days.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 6 servings

Course: Main Course, Soup

Cuisine: American, Comfort Food

Calories: 350

Ingredients Method Notes

Ingredients

  

Soup 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 sweet potato, peeled and diced
• 1 small white onion, peeled and diced
• 1.5 tablespoons Old Bay seasoning

Cream and Greens

• 1 14-ounce can unsweetened coconut milk (or cream sauce option)
• 2 large handfuls kale, roughly chopped
• Fine sea salt, to taste
• Freshly-cracked black pepper, to taste

Method

 

Instant Pot Method

1. Combine the vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf, and Old Bay seasoning in the Instant Pot.
2. Stir the ingredients together well and cook on manual high pressure for 25 minutes.
3. After the cooking time is up, let the pressure release naturally for 10 minutes.
4. Open the lid, add the coconut milk and kale, stir everything together, and season with salt and pepper to taste.
5. Serve warm.

Stovetop Method

1. In a pot, melt butter or heat oil over medium heat, then sauté the onion for about 5 minutes until it is soft.
2. Add the minced garlic and cook for another 1-2 minutes until fragrant.
3. Stir in the vegetable stock, wild rice, mushrooms, carrots, celery, sweet potato, bay leaf, and Old Bay seasoning.
4. Bring the mixture to a simmer, cover, and let it cook on medium-low heat for 30-40 minutes, or until the rice is tender.
5. Once the rice is cooked, add the coconut milk and kale, stir, and season with salt and pepper.
6. Serve warm.

Notes

COOL COMPLETELY before storing in airtight containers. Refrigerate for up to 4 days or freeze for up to 3 months. Reheat gently on stovetop or microwave.