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Cozy Autumn Wild Rice Soup Recipe

Cozy Autumn Wild Rice Soup Recipe
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★★★★★

4.8 from 14 reviews

Cozy Autumn Wild Rice Soup is a hearty and comforting dish perfect for chilly days. This soup combines nutty wild rice, tender vegetables, earthy mushrooms, and creamy coconut milk, infused with aromatic Old Bay seasoning and fresh kale, creating a flavorful and nutritious meal that’s both satisfying and wholesome.

Ingredients

Scale

Soup Ingredients

  • 6 cups vegetable or chicken stock (1.4 liters)
  • 1 cup uncooked wild rice (190 g)
  • 8 oz baby bella mushrooms, sliced (225 g)
  • 4 garlic cloves, minced
  • 2 medium carrots, diced
  • 2 celery ribs, diced
  • 1 large sweet potato, peeled and diced (450 g)
  • 1 small white onion, diced
  • 1 bay leaf
  • 1½ tbsp Old Bay seasoning
  • 1 can (14 oz / 400 ml) unsweetened coconut milk
  • 2 large handfuls kale, chopped and de-stemmed
  • Fine sea salt, to taste
  • Freshly cracked black pepper, to taste

Instructions

  1. Add Ingredients to Instant Pot: Combine the stock, wild rice, sliced mushrooms, minced garlic, diced carrots, diced celery, diced sweet potato, diced onion, bay leaf, and Old Bay seasoning in the Instant Pot. Stir well to mix all ingredients evenly.
  2. Cook Under Pressure: Set the Instant Pot to cook on high pressure for 25 minutes. Once cooking time is completed, allow the pressure to release naturally for 10 minutes before performing a quick release to release any remaining pressure.
  3. Finish the Soup: Open the lid, carefully remove and discard the bay leaf. Stir in the coconut milk and chopped kale until the kale is wilted. Season with fine sea salt and freshly cracked black pepper to taste and mix thoroughly.
  4. Serve Warm: Ladle the soup into bowls and serve immediately for a warm, comforting meal.
  5. Alternative Stovetop Method: In a large pot, heat 1 tablespoon of oil or butter over medium heat and sauté the diced onion until translucent. Add minced garlic and cook for an additional 1–2 minutes. Add the stock, wild rice, mushrooms, carrots, celery, sweet potato, bay leaf, and Old Bay seasoning. Bring to a simmer, cover, and cook for 30–40 minutes, stirring occasionally, until the rice is tender. Stir in coconut milk and kale and simmer for 2–3 minutes until the kale has wilted. Season with salt and pepper and serve warm.

Notes

  • Dry wild rice provides a delightful texture and nutty flavor to the soup.
  • Allow the soup to rest for 10 minutes after cooking for optimal flavor development.
  • If the soup thickens upon cooling, thin it with extra broth or coconut milk before reheating.
  • For a creamier texture, blend a portion of the soup and stir it back in.

Nutrition

Keywords: wild rice soup, autumn soup, creamy soup, vegetarian soup, healthy soup, comforting soup, coconut milk soup, kale soup

Find it online: https://kitchenwithkai.com/cozy-autumn-wild-rice-soup-recipe/