Description

Cozy Autumn Wild Rice Soup is the perfect one-bowl fall meal—warm, hearty, and full of nourishing ingredients like wild rice, sweet potatoes, mushrooms, and kale, all in a creamy, flavorful broth.

Ingredients

Scale

6 cups vegetable stock (or chicken stock)

1 cup uncooked wild rice

8 oz baby bella mushrooms, sliced

4 cloves garlic, minced

2 medium carrots, diced

2 ribs celery, diced

1 large sweet potato (approx. 1 lb), peeled and diced

1 small white onion, diced

1 bay leaf

1½ Tbsp Old Bay seasoning

1 (14 oz) can unsweetened coconut milk

2 large handfuls kale, stems removed and chopped

Fine sea salt and freshly ground black pepper, to taste

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Instructions

Instant Pot (Pressure Cooker) Method:

Add the vegetable broth, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf, and Old Bay seasoning directly into the Instant Pot and give it a gentle stir.
Seal and cook on high pressure (manual) for 25 minutes. After cooking, allow a natural pressure release for 10 minutes, then carefully vent the rest. Remove and discard the bay leaf.
Stir in coconut milk and kale until well combined. Season with salt, pepper, and additional Old Bay if desired.
Serve warm and enjoy!

Stovetop Method:

Warm a large soup pot over medium-high heat and melt 1 tablespoon of butter or drizzle in olive oil.
Sauté onion for about 5 minutes until translucent, then add garlic and cook another 1–2 minutes until fragrant.
Pour in the stock along with wild rice, mushrooms, carrots, celery, diced sweet potato, bay leaf, and Old Bay seasoning.
Bring to a simmer, reduce heat to medium-low, cover, and simmer for 30–40 minutes until rice is tender, stirring occasionally.
Stir in coconut milk and kale, season with salt, pepper (and extra Old Bay if desired), and serve warm.

Notes

For extra richness, substitute coconut milk with half-and-half or a homemade cream sauce.

Use 100% wild rice for best texture.

Add rotisserie chicken or beans for a protein boost.

Spinach or Swiss chard can replace kale if needed.

Soup thickens as it sits—add a splash of broth when reheating.

Nutrition

Serving Size: 1½ cups
Calories: 280 kcal
Sugar: 5 g
Carbohydrates: 35 g
Protein: 6 g