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Cozy autumn wild rice soup in a bowl with fresh herbs and vegetables.

Cozy Autumn Wild Rice Soup

A warm and hearty soup featuring wild rice, colorful vegetables, and aromatic seasonings, perfect for chilly autumn days.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
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.