Name: Cozy Autumn Wild Rice Soup Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 6 cups vegetable stock or chicken stock; 1 cup 100% wild rice*; 8 oz baby bella mushrooms; 4 garlic cloves; 2 medium carrots; 2 celery ribs; 1 large sweet potato; 1 small white onion; 1 bay leaf; 1½ tbsp old bay seasoning; 14 oz unsweetened coconut milk; 2 large kale; fine sea salt and freshly-cracked black pepper

How To Make Cozy Autumn Wild Rice Soup

Here are 3 ways to cook this delicious Cozy Autumn Wild Rice Soup made with potatoes, kale, carrots, celery, and hearty wild rice in a creamy, zesty broth.

Preparation: 15 minutes

Cooking: 45 minutes

Total: 1 hour

Serves:

Ingredients

6cupsvegetable stock or chicken stock
1cup100% wild rice*,uncooked
8ozbaby bella mushrooms,sliced
4garlic cloves,minced
2medium carrots,diced
2celery ribs,diced
1large sweet potato,(about 1 lb) peeled and diced
1small white onion,peeled and diced
1bay leaf
1½tbspold bay seasoning
14ozunsweetened coconut milk,(1 can)
2large kale,handfuls, roughly chopped with thick stems removed
fine sea salt and freshly-cracked black pepper

Instructions

Instant Pot (Pressure Cooker) Method:

Combine vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf, and Old Bay seasoning in the bowl of an Instant Pot pressure cooker. Stir briefly to combine.
Cover and cook on manual (high pressure) for about 25 minutes. Let the Instant Pot rest and naturally release the pressure for 10 minutes. Then carefully open the vent and quick release the remaining pressure. Remove lid and discard the bay leaf.
Add the coconut milk and kale to the soup, and stir gently until combined. Taste and season with salt and pepper (plus any extra Old Bay seasoning, if using) as needed. Serve warm and enjoy!

Crockpot (Slow-cooker) Method:

Combine vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf, and Old Bay seasoning in the bowl of a large slow cooker. Stir briefly to combine, then place the lid on the slow cooker.
Cook on High for about 1 to 2 hours** until the rice is cooked and tender.
Add the coconut milk and kale to the soup, and stir gently until combined. Taste and season with salt and pepper (plus any extra Old Bay seasoning, if using) as needed. Serve warm and enjoy!

Stovetop Method:

Heat (an extra) 1 tablespoon of butter or olive oil in a large stockpot over medium-high heat. Add onion and sauté for about 5 minutes, stirring occasionally, until soft and translucent. Stir in the garlic and cook for about 1 to 2 minutes, stirring occasionally, until fragrant.
Add in the vegetable stock, wild rice, mushrooms, carrots, celery, sweet potato, bay leaf, and Old Bay seasoning. Stir to combine.
Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low, cover, and simmer for about 30 to 40 minutes until the rice is tender, stirring occasionally.
Add final ingredients. Add the coconut milk and kale to the soup, and stir gently until combined. Taste and season with salt and pepper (plus any extra Old Bay seasoning, if using) as needed. Serve warm and enjoy!

Recipe Notes

*Wild Rice: Cooking time may vary if you use a wild rice blend or a different type of rice.
**Slow cooking: Cooking time for this recipe can vary widely between different brands of slow cookers. Try testing the rice at the 1 hour point to see if it is close to being tender, and then every 20 minutes afterwards until the rice is ready to go.
Alternate cream sauce recipe: In place of the coconut milk, either add 1½ cups of half and half. Or make a cream sauce by melting 3 tablespoons of butter in a (separate) saucepan over medium-high heat, whisking in ¼ cup of flour for one minute, and then whisking in 1½ cups of milk until the mixture is smooth. Let the sauce cook until it nearly reaches a simmer, at which point it will thicken, then remove from heat and add the sauce to the soup once the rice has completely cooked.