Dessert

Cozy Autumn Wild Rice Soup Recipe

ByRafael Mansero December 30, 2025December 30, 2025

Introduction

Cozy Autumn Wild Rice Soup is a hearty and flavorful dish perfect for chilly days. Loaded with wild rice, vegetables, and a creamy coconut milk base, this soup warms you from the inside out. Whether you use an Instant Pot or stovetop, it’s simple to prepare and deeply satisfying.

A white bowl filled with creamy soup showing three main layers: the base is a light beige creamy broth, mixed with scattered black pepper specks; floating in the broth are medium-sized chunks of bright orange carrots, medium green leafy pieces, and curved brown mushroom slices; thin, long dark grains of wild rice are spread evenly throughout. The bowl sits on a beige cloth, with the scene on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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
1 (14-ounce) can unsweetened coconut milk (or see cream sauce option below)
2 large handfuls of kale, roughly chopped with thick stems removed
Fine sea salt and freshly-cracked black pepper

Instructions

Step 1: 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 or a large stockpot. Stir briefly to combine.
Step 2: If using an Instant Pot, cover and cook on manual (high pressure) for 25 minutes. Let the pot naturally release pressure for 10 minutes, then quick release any remaining pressure. Remove the lid and discard the bay leaf. If using stovetop, bring the mixture to a simmer over medium-high heat, then reduce to medium-low, cover, and simmer for 30 to 40 minutes until the rice is tender, stirring occasionally.
Step 3: Add the coconut milk and kale to the soup, stirring gently until combined. Taste and season with salt, pepper, and additional Old Bay seasoning if desired.
Step 4: Serve the soup warm and enjoy the comforting flavors of autumn.

Tips & Variations

Substitute coconut milk with a homemade cream sauce or heavy cream for a richer texture.
Use chicken stock instead of vegetable stock for added depth if not keeping the soup vegetarian.
Try adding cooked shredded chicken or beans for extra protein.
To make the soup spicier, add a pinch of cayenne pepper along with the Old Bay seasoning.

Storage

Store the soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, stirring occasionally. If the soup thickens too much after refrigeration, add a splash of stock or water to loosen it up while reheating.

How to Serve

A close-up of a white bowl filled with creamy soup showing three main layers: soft orange cubed sweet potatoes floating on top, thinly sliced light brown mushrooms spread evenly, and bright green spinach leaves scattered throughout. The creamy soup base is pale yellow with specks of black pepper sprinkled on the surface. There are also long grains of dark wild rice mixed in, adding texture. A shiny silver spoon sits inside the bowl, angled from the top right. The bowl rests on a light beige cloth over a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of rice?

Wild rice has a unique texture and flavor that suits this soup well, but you can substitute with brown rice or a rice blend. Adjust cooking times accordingly to ensure the rice cooks through.