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Warm Wild Rice Autumn Soup brings comfort on those chilly fall days. This filling soup blends nourishing elements such as wild rice, sweet potatoes, mushrooms, and kale that all cook together in a smooth, velvety coconut milk foundation. What you get is a soul-warming bowl that's packed with goodness and totally satisfying. It'll definitely be a crowd-pleaser whether you're making it for just your family or hosting friends.
What You'll Need
- 6 cups vegetable stock (or chicken stock): This liquid forms the tasty foundation of your soup. Pick veggie stock for plant-based diets or chicken stock for richer flavor.
- 1 cup uncooked wild rice: Gives your soup a nice bite and nutty taste, plus helps fill you up.
- 8 ounces baby bella mushrooms, sliced: They bring an amazing woodland flavor and make the soup more substantial.
- 4 cloves garlic, minced: Adds that wonderful aroma and depth to your soup.
- 2 medium carrots, diced: They'll add some natural sweetness and bright orange flecks throughout.
- 2 ribs celery, diced: Provides a nice snap and subtle flavor in every spoonful.
- 1 large sweet potato, peeled and diced: This fall favorite brings natural sweetness and a soft, melty texture.
- 1 small white onion, diced: Creates a flavor base that makes everything taste better.
- 1 bay leaf: Quietly works its magic with gentle herbal undertones.
- 1 1/2 tablespoon Old Bay seasoning: This spice mix brings warmth and interesting layers of flavor.
- 1 (14-ounce) can unsweetened coconut milk: Makes everything silky smooth without any dairy products.
- 2 large handfuls of kale, roughly chopped: Packs in the vitamins with its slightly earthy taste.
- Fine sea salt and freshly-cracked black pepper: Add to your liking to tie all flavors together perfectly.
How to Make It
- Instant Pot (Pressure Cooker) Method:
- 1. Throw the vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf, and Old Bay seasoning into your Instant Pot. Give everything a quick stir.
- 2. Put the lid on and set to manual (high pressure) for 25 minutes. After cooking, let it sit for 10 minutes, then carefully release any remaining pressure. Open it up and take out the bay leaf.
- 3. Pour in the coconut milk and toss in the kale, stirring gently until everything's mixed. Give it a taste and add salt, pepper, or extra Old Bay if you want.
- 4. Ladle into bowls and dig in while it's hot!
- Stovetop Method:
- 1. Warm up 1 tablespoon of butter or olive oil in a big pot over medium-high heat. Toss in the diced onion and cook for about 5 minutes until it goes soft and see-through, stirring now and then. Add the minced garlic and let it cook 1-2 minutes more until you can really smell it.
- 2. Add the vegetable stock, wild rice, mushrooms, carrots, celery, sweet potato, bay leaf, and Old Bay seasoning. Mix everything together.
- 3. Let the soup come to a gentle bubble, then turn down the heat to medium-low. Cover and let it simmer for 30 to 40 minutes, or until the wild rice feels tender. Stir occasionally.
- 4. Pour in the coconut milk and add the kale, stirring gently until everything's mixed together. Taste it and add salt, pepper, or more Old Bay if needed.
- 5. Serve it up hot and enjoy every spoonful!
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