Description
Cozy Autumn Wild Rice Soup is a hearty and nourishing dish perfect for chilly days. Featuring tender wild rice, earthy baby bella mushrooms, sweet potato, and nutrient-packed kale in a flavorful broth enriched with coconut milk and aromatic Old Bay seasoning, this soup offers a delightful balance of textures and cozy autumn flavors. It can be prepared easily in an Instant Pot or on the stovetop, making it a versatile comfort meal for 8 servings.
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 of kale, roughly chopped with thick stems removed
- Fine sea salt, to taste
- Freshly-cracked black pepper, to taste
Instructions
- Combine base ingredients: In the Instant Pot bowl, mix the vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf, and Old Bay seasoning. Stir briefly to combine all ingredients evenly.
- Pressure cook: Secure the lid on the Instant Pot and set it to manual high pressure for 25 minutes. After cooking, let the pressure release naturally for 10 minutes, then carefully quick release any remaining pressure. Remove the lid and discard the bay leaf.
- Add final ingredients: Stir in the coconut milk and kale gently until fully combined. Taste and season with fine sea salt, freshly cracked black pepper, and extra Old Bay seasoning as preferred.
- Serve: Ladle the soup into bowls and serve warm to enjoy the comforting flavors of autumn.
Notes
- You can substitute vegetable stock with chicken stock if not vegan.
- For creamier texture, use the cream sauce option instead of coconut milk.
- Stovetop preparation requires sautéing onions and garlic in butter or olive oil before adding other ingredients.
- Wild rice can be substituted with a rice blend, but adjust cooking time accordingly.
- Adjust seasoning based on personal preference, especially the Old Bay seasoning.
- The soup stores well and can be refrigerated for up to 4 days or frozen for longer storage.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 4g
- Sodium: 550mg
- Fat: 9g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
