Description

Cozy Autumn Wild Rice Soup is a comforting, hearty soup perfect for chilly days. Packed with wild rice, sweet potatoes, baby bella mushrooms, and kale, this savory recipe balances earthy flavors with creamy coconut milk and a touch of Old Bay seasoning. It can be prepared quickly with an Instant Pot or simmered slowly on the stovetop, making it versatile for any kitchen setup.

Ingredients

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

Finishing 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

Optional for Stovetop Method

1 tablespoon butter or olive oil (for sautéing)

Instructions

Combine base ingredients: In the Instant Pot bowl, add vegetable stock, wild rice, sliced mushrooms, minced garlic, diced carrots, diced celery, diced sweet potato, diced onion, bay leaf, and Old Bay seasoning. Stir gently to mix all ingredients.
Pressure cook: Secure the lid on the Instant Pot and set it to manual high pressure for 25 minutes. Once cooking is complete, allow a natural pressure release for 10 minutes. Afterwards, carefully perform a quick release to release remaining pressure, then remove the lid and discard the bay leaf.
Add final ingredients: Stir in the coconut milk and chopped kale until evenly combined. Adjust seasoning with sea salt, black pepper, and additional Old Bay seasoning if desired.
Serve: Ladle the soup into bowls and serve warm for a comforting meal.
Sauté the veggies (Stovetop method): Heat butter or olive oil in a large stockpot over medium-high heat. Add diced onion and sauté for about 5 minutes until soft and translucent. Stir in garlic and cook another 1-2 minutes until fragrant.
Add base ingredients (Stovetop method): Pour in the vegetable stock and add wild rice, mushrooms, carrots, celery, sweet potato, bay leaf, and Old Bay seasoning. Stir to combine everything well.
Simmer: Bring the soup to a simmer, then reduce heat to medium-low. Cover the pot and let simmer for 30 to 40 minutes, stirring occasionally, until the rice and vegetables are tender.
Add final ingredients (Stovetop method): Stir in coconut milk and kale. Season with salt, pepper, and more Old Bay seasoning if preferred.
Serve: Serve the soup hot and enjoy the rich, autumn flavors.

Notes

Wild rice expands significantly during cooking, so 1 cup uncooked will yield about 3 cups cooked.
You can substitute vegetable stock with chicken stock if not vegetarian.
For a creamier texture, use a coconut cream or add a cream sauce alternative as indicated.
Old Bay seasoning adds a unique blend of spices, but adjust to taste or substitute with a mild Cajun or seafood seasoning if preferred.
Leftovers can be refrigerated for up to 4 days and reheated gently on the stove or microwave.
This soup freezes well; cool completely before freezing in airtight containers for up to 3 months.

Prep Time: 15 minutes
Cook Time: 35 minutes (Instant Pot) or 45 minutes (Stovetop)
Category: Soup
Method: Instant Pot
Cuisine: American

Keywords: wild rice soup, autumn soup, creamy wild rice, cozy soup, Instant Pot soup, vegetarian soup, coconut milk soup, kale soup