Cozy Autumn Wild Rice Soup Recipe – Best of Fall
A hearty and comforting wild rice soup perfect for fall, combining seasonal vegetables and coconut milk for a creamy, flavorful dish.
Ingredients
Broth
- 6 cups vegetable stock (or chicken stock)
- 1 cup uncooked wild rice
Vegetables
- 8 ounces baby bella mushrooms, sliced
- 2 medium carrots, diced
- 2 ribs celery, diced
- 1 pound sweet potato, peeled and diced
- 1 small white onion, peeled and diced
Seasonings
- 1 bay leaf bay leaf
- 1.5 tablespoons Old Bay seasoning
Coconut Milk & Greens
- 14 ounces unsweetened coconut milk
- 2 large handfuls kale, roughly chopped with stems removed
Seasoning & Extras
- to taste Fine sea salt and freshly cracked black pepper
Instructions
- Combine broth, rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf, and Old Bay in an Instant Pot. Cook on high pressure for 25 minutes, then release naturally for 10 minutes. Discard bay leaf.
- For stovetop, sauté onion in oil for 5 minutes, add garlic, then add broth, rice, vegetables, bay leaf, and Old Bay. Simmer for 30-40 minutes until rice is tender.
- Stir in coconut milk and kale, season with salt and pepper, and serve warm.
Notes
Use fresh kale for best flavor and remove stems for a smoother texture.