Autumn Wild Rice Soup (Print Version)
# Ingredients:
01 -
1 cup wild rice, uncooked.
02 -
6 cups vegetable broth (or chicken broth).
03 -
4 cloves of minced garlic.
04 -
8 ounces of baby bella mushrooms, sliced thin.
05 -
1 diced white onion, small.
06 -
2 celery stalks, chopped.
07 -
2 carrots, chopped into small pieces.
08 -
1 pound of sweet potato, peeled and chopped.
09 -
1 bay leaf for added flavor.
10 -
1 1/2 tablespoons of Old Bay seasoning.
11 -
A 14-ounce can of plain coconut milk.
12 -
A couple of big handfuls of kale, de-stemmed and chopped.
13 -
Sea salt and freshly cracked black pepper to taste.
# Instructions:
01 -
In the Instant Pot, combine wild rice, broth, mushrooms, garlic, celery, carrots, sweet potato, onion, bay leaf, and seasoning. Mix everything together. Set it to cook on high pressure for 25 minutes. Afterward, let the pressure release naturally for 10 minutes, then quick release the rest. Take out the bay leaf. Stir kale and coconut milk into the soup, adjusting spices like salt, pepper, or Old Bay to your taste. Serve it hot and enjoy.
02 -
Warm up 1 tablespoon of butter or oil in a big stockpot over medium-high heat. Cook onion for about 5 minutes till softened, then add garlic and let it cook for another minute or so till it smells amazing. Toss in the broth, wild rice, mushrooms, celery, carrots, sweet potato, bay leaf, and seasoning, mixing it all together. Bring it to a gentle boil, then lower the heat, cover the pot, and let it simmer for 30-40 minutes until the rice is soft, stirring here and there. Stir the kale and coconut milk into the mix, seasoning as needed. Serve while warm.
# Notes:
01 -
You can use coconut milk for a vegan or dairy-free soup. Swap it out with heavy cream if you'd like it richer.
02 -
Want a soup that's thicker? Add a little more wild rice to the pot.
03 -
Keep leftovers in the fridge in a sealed container for up to 3 days. Heat them up easily when you're ready to eat again!