Description

This Cozy Autumn Wild Rice Soup is a hearty and comforting dish perfect for chilly days. Packed with nutrient-rich wild rice, sweet potatoes, kale, and earthy mushrooms, it features a flavorful broth enhanced with Old Bay seasoning and creamy coconut milk. Suitable for vegetarians and made easily in an Instant Pot or on the stovetop, this soup balances wholesome vegetables with warm, aromatic spices for a satisfying meal.

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 tablespoon Old Bay seasoning

Final 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 (extra for sautéing)

Instructions

Combine base ingredients: In your Instant Pot or a large stockpot, add vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf, and Old Bay seasoning. Stir everything briefly to combine the flavors.
Pressure cook (Instant Pot method): Close the lid and set your Instant Pot to manual high pressure for 25 minutes. After cooking, allow a natural pressure release for 10 minutes, then carefully quick release the remaining pressure. Remove the lid and discard the bay leaf.
Sauté veggies (Stovetop method): In a large stockpot over medium-high heat, melt 1 tablespoon butter or heat olive oil. Add diced onion and sauté for about 5 minutes until soft and translucent. Stir in minced garlic and cook for another 1-2 minutes until fragrant.
Add base ingredients (Stovetop method): Pour in vegetable stock, add wild rice, mushrooms, carrots, celery, sweet potato, bay leaf, and Old Bay seasoning. Stir to combine thoroughly.
Simmer (Stovetop method): Bring the soup to a simmer, then reduce heat to medium-low. Cover and simmer for 30 to 40 minutes, stirring occasionally, until the wild rice is tender.
Add final ingredients: Stir in the unsweetened coconut milk and kale gently. Mix until kale is evenly distributed and just wilted. Taste the soup and adjust seasoning with salt, pepper, or extra Old Bay seasoning as desired.
Serve warm: Ladle the soup into bowls and enjoy immediately for a cozy autumn meal.

Notes

Wild rice can be substituted with a mix of wild and brown rice if preferred, but cooking times may vary.
For a creamier texture, consider blending a portion of the soup before adding coconut milk.
If you do not have Old Bay seasoning, a blend of paprika, celery salt, black pepper, and cayenne can be used as a substitute.
Make sure to remove the bay leaf before serving as it can be tough and sharp.
This soup can be stored in the refrigerator for up to 4 days and reheated gently on the stove or in the microwave.
For added protein, consider stirring in cooked shredded chicken or canned beans if not strictly vegetarian.

Prep Time: 15 minutes
Cook Time: 25 minutes (Instant Pot) or 40 minutes (Stovetop)
Category: Soup
Method: Instant Pot (Pressure Cooker) or Stovetop
Cuisine: American

Nutrition

Serving Size: 1.5 cups
Calories: 210 kcal
Sugar: 5 g
Sodium: 480 mg
Fat: 8 g
Saturated Fat: 6 g
Unsaturated Fat: 2 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 4 g
Protein: 5 g
Cholesterol: 0 mg

Keywords: wild rice soup, autumn soup, vegetarian soup, cozy soup, healthy soup, kale soup, coconut milk soup, mushroom soup