Cozy Autumn Wild Rice Soup
This Cozy Autumn Wild Rice Soup offers a delightful mix of seasonal produce and wild rice in a creamy broth.
Equipment
- Instant Pot
- large stockpot
Ingredients
Base Ingredients
- 6 cups vegetable stock (or chicken stock)
- 1 cup wild rice uncooked
- 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
- 1.5 tablespoon Old Bay seasoning
- 1 14-ounce can unsweetened coconut milk (or see cream sauce option below)
- 2 large handfuls kale roughly chopped with thick stems removed
- fine sea salt to taste
- freshly-cracked black pepper to taste
Instructions
Instant Pot Method
- Combine 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. Stir briefly to combine.
- Cover and cook on manual (high pressure) for 25 minutes. Let the Instant Pot rest and naturally release the pressure for 10 minutes. Then carefully open the vent and quick release the remaining pressure. Remove lid and discard the bay leaf.
- Add the coconut milk and kale to the soup, and stir gently until combined. Taste and season with salt and pepper (plus any extra Old Bay seasoning, if you would like) as needed.
- Serve warm and enjoy!
Stovetop Method
- Heat (an extra) 1 tablespoon butter or olive oil in a large stockpot over medium-high heat. Add onion and sauté for 5 minutes, stirring occasionally, until soft and translucent. Stir in the garlic and cook for an additional 1-2 minutes, stirring occasionally, until fragrant.
- Add in the vegetable stock, wild rice, mushrooms, carrots, celery, sweet potato, bay leaf and Old Bay seasoning. Stir to combine.
- Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low, cover and simmer for 30 to 40 minutes until the rice is tender, stirring occasionally.
- Add the coconut milk and kale to the soup, and stir gently until combined. Taste and season with salt and pepper (plus any extra Old Bay seasoning, if you would like) as needed.
- Serve warm and enjoy!
Notes
Wild rice: I used 100% wild rice which I love and recommend for this soup. Cooking time may vary if you use a wild rice blend or a different type of rice. Alternate cream sauce recipe: In place of the coconut milk, you can either add 1 ½ cups half and half. Or make a cream sauce by melting 3 tablespoons of butter in a saucepan over medium-high heat, whisking in ¼ cup flour for one minute, and then whisking in 1 ½ cups milk until smooth.
Nutrition
Serving: 1cupCalories: 250kcalCarbohydrates: 35gProtein: 6gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gSodium: 400mgPotassium: 600mgFiber: 5gSugar: 4gVitamin A: 700IUVitamin C: 30mgCalcium: 60mgIron: 2mg
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