Cozy Autumn Wild Rice Soup 10 Healthy Perks

Introduction of Cozy Autumn Wild Rice Soup

Cozy Autumn Wild Rice Soup is the fall bowl I reach for when you want deep flavor, real nourishment, and minimal effort. I am Chef Andrew, and this recipe layers nutty wild rice, sweet carrots, tender celery, golden mushrooms, and creamy body into one soothing pot. We start with a gentle sauté of onion for sweetness, then add garlic so its aroma blooms without turning bitter. Stock carries everything, Old Bay brings a warm coastal lift, and a bay leaf ties the aromatics together while the rice turns tender and pleasantly chewy.

You choose the finish. For dairy free richness, stir in unsweetened coconut milk for a silky texture that does not weigh you down. Prefer classic creaminess, use the simple cream sauce option and whisk until smooth before it meets the pot. Kale slips in at the end so it stays bright and tender, never dull or soggy.

This soup fits your schedule. Use the Instant Pot for set it and forget it ease with precise timing, or simmer on the stovetop while the kitchen fills with cozy aroma. Either way, you get a balanced spoonful in every bite, with sweet potato cubes that hold their shape, mushrooms that stay meaty, and rice with real character. Ladle it up with crusty bread and call dinner done.

Cozy Autumn Wild Rice Soup 10 Healthy Perks

Andrew BELLETT

A creamy, vegetable-forward wild rice soup with mushrooms, sweet potato, kale, and a flexible finish using coconut milk or a classic cream sauce. Includes Instant Pot and stovetop methods for reliable, weeknight-friendly results.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Natural Release 10 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Main Course, Soup

Cuisine American

Servings 6 servings

Equipment

• Instant Pot (pressure cooker) or large Dutch oven
• Ladle
• Wooden spoon
• Sharp knife and cutting board
• Measuring Cups and Spoons
• Can opener

Ingredients

  

Base Aromatics

• 1 small white onion peeled and diced
• 4 cloves garlic minced

Veggies and Rice

• 2 medium carrots diced
• 2 ribs celery diced
• 1 large sweet potato about 1 lb, peeled and diced
• 8 oz baby bella mushrooms sliced
• 1 cup wild rice uncooked; 100% wild rice recommended

Liquids and Seasoning

• 6 cups vegetable stock or chicken stock
• 1 bay leaf
• 1.5 tbsp Old Bay seasoning
• fine sea salt to taste
• freshly cracked black pepper to taste

Creamy Finish and Greens

• 14 oz unsweetened coconut milk 1 can; see notes for dairy option
• kale 2 large handfuls, stems removed and roughly chopped

Optional Garnishes

• fresh parsley or thyme chopped
• olive oil for drizzling

Instructions

 

• Instant Pot Method
• Add stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf, and Old Bay to the Instant Pot. Stir to distribute the rice.
• Lock the lid and set to High Pressure for 25 minutes. Let pressure naturally release for 10 minutes, then quick-release the remaining pressure. Open carefully and discard the bay leaf.
• Stir in the coconut milk. Add the chopped kale and stir until the greens are bright and tender, about 2 to 3 minutes. Season to taste with salt and pepper; add a pinch more Old Bay if desired.
• If the soup is thicker than you like, add warm stock to loosen; if too thin, simmer on Sauté for a few minutes until slightly reduced.
• Stovetop Method
• In a large Dutch oven over medium-high, warm 1 tablespoon olive oil or butter. Sauté the diced onion until translucent and sweet, 4 to 5 minutes. Add the minced garlic and cook 30 to 60 seconds until fragrant.
• Pour in the stock. Add wild rice, mushrooms, carrots, celery, sweet potato, bay leaf, and Old Bay. Stir well to submerge the rice and distribute vegetables evenly.
• Bring to a steady simmer, then reduce heat to maintain gentle bubbling. Cover and cook 30 to 40 minutes, stirring every 8 to 10 minutes, until wild rice opens and is tender with a little chew. Add a splash of hot stock if too much liquid evaporates.
• Remove the bay leaf. Stir in the coconut milk and then the kale; cook just until wilted and vibrant, about 2 to 3 minutes. Season with salt and pepper; adjust Old Bay to taste.
• For a thicker body, mash a few sweet potato cubes against the pot wall and stir. For a looser soup, add warm stock to reach your preferred consistency.
• Visual Cues Wild rice grains split and curl, vegetables are tender but hold shape, and the broth looks lightly creamy after the finish is stirred in.

Notes

Wild rice: Use 100% wild rice for the best chew and aroma; blends cook faster and alter timing.
Dairy option: Replace coconut milk with 1 1/2 cups half-and-half or make a quick cream sauce by melting 3 tbsp butter in a saucepan, whisking in 1/4 cup flour for 1 minute, then whisking in 1 1/2 cups milk until smooth. Cook just to the brink of a simmer to thicken, then stir into the soup after the rice is tender.
Seasoning: Start with the listed Old Bay and finish to taste. Use low-sodium stock for precise seasoning.
Make-ahead: Soup thickens as it chills; loosen with warm stock when reheating.
Freezer tip: Freeze up to 2 months; add fresh kale after reheating for the best texture.
Slow cooker caution: Wild rice can cook inconsistently in slow cookers due to model differences and lid fit. Instant Pot or stovetop methods give the most reliable timing.

Keyword Cozy Autumn Wild Rice Soup, Dairy Free Option, Fall Soup, Healthy Soup, Instant Pot Wild Rice Soup, Stovetop Wild Rice Soup, Wild Rice Soup

More Favorites from My Kitchen:

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Slow Cooker Mexican Street Corn Soup 7 Irresistible Reasons to Love

Or go to my Pinterest.

Why You’ll Love This Recipe “Cozy Autumn Wild Rice Soup”

• Quick comfort, minimal effort
  Prep is simple, then the Instant Pot or stovetop does the work. You get a cozy pot of soup with very little hands-on time.
• Texture that satisfies
  Nutty wild rice stays pleasantly chewy, vegetables turn tender, and the broth finishes silky for a spoonful that feels complete.
• Two finishes, same great result
  Choose coconut milk for dairy free richness or make the easy cream sauce for a classic result. Both options stay smooth and luscious.
• Old Bay magic
  A measured hit of Old Bay adds warming spices and gentle seafood-shop nostalgia without overpowering the vegetables.
• Smart, balanced nutrition
  Sweet potato, mushrooms, carrots, celery, kale, and whole-grain wild rice deliver fiber, minerals, and color in every bowl.
• Reliable timing
  Tested pressure and stovetop methods give you clear cues for doneness, including rice that opens and curls and vegetables that hold their shape.
• Flexible and forgiving
  Swap kale for spinach, use chicken stock for a heartier profile, or adjust thickness with a splash of stock or a few extra minutes of simmering.
• Perfect for make ahead
  The soup holds beautifully, thickens slightly in the fridge, and reheats with a little extra stock back to a velvety finish.

Ingredients Needed for Cozy Autumn Wild Rice Soup

Base Aromatics

• 1 small white onion, diced
  Sweat gently until translucent for sweetness.
• 4 cloves garlic, minced
  Add briefly so it turns fragrant, not bitter.

Veggies and Rice

• 2 medium carrots, diced
  Even pieces cook at the same rate.
• 2 ribs celery, diced
  Adds aroma and a clean, savory backbone.
• 1 large sweet potato, about 1 pound, peeled and diced
  Cut into small cubes so they turn tender without breaking apart.
• 8 ounces baby bella mushrooms, sliced
  Brown edges give the broth a deeper savoriness.
• 1 cup uncooked wild rice
  Use 100 percent wild rice for nutty chew and aroma. Blends cook faster, so timing can change.

Liquids and Seasoning

• 6 cups vegetable stock (or chicken stock)
  Low sodium gives you control at the finish.
• 1 bay leaf
  Rounds out the aromatics while the soup simmers.
• 1 and 1/2 tablespoons Old Bay seasoning
  Start with this amount, then adjust to taste at the end.
• Fine sea salt and freshly cracked black pepper
  Season in layers. Final adjustments happen after the creamy finish goes in.

Creamy Finish and Greens

• 1 can unsweetened coconut milk, 14 ounces (or use the cream sauce option in the notes)
  Stir in off heat for a silky, dairy free finish.
• 2 large handfuls kale, thick stems removed, roughly chopped
  Add at the end so the color stays bright and the texture stays tender.

Optional Garnishes

• Fresh parsley or thyme
  Chop just before serving for a fresh lift.
• Olive oil for drizzling
  A little on top adds sheen and richness.

How to Make Cozy Autumn Wild Rice Soup

Instant Pot Method

1. Load the pot
   Add stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf, and Old Bay to the Instant Pot. Stir to distribute the rice so it does not clump on the bottom.
2. Pressure cook
   Lock the lid. Set to Manual or Pressure Cook on High for 25 minutes. This window softens vegetables while keeping wild rice pleasantly chewy.
3. Natural release, then quick release
   Let pressure drop naturally for 10 minutes. Switch the valve to vent to release any remaining steam. Open the lid carefully, tilt it away from you, and remove the bay leaf.
4. Finish the soup
   Stir in the coconut milk. Add the chopped kale and stir until the greens turn bright and tender, about 2 to 3 minutes. If using the cream sauce option, stir it in off heat and mix until smooth.
5. Taste and adjust
   Season with fine sea salt and freshly cracked black pepper. Add a pinch more Old Bay if you want a warmer finish. If the soup looks thicker than you prefer, add a splash of warm stock and stir.
6. Serve
   Ladle into warm bowls. Drizzle a little olive oil if you like and garnish with parsley or thyme.

Visual cues
Wild rice grains will split and curl. Vegetables hold their shape yet are tender. The broth looks lightly creamy after the coconut milk or cream sauce is stirred in.

Stovetop Method

1. Sauté aromatics
   In a large Dutch oven over medium high heat, warm 1 tablespoon butter or olive oil. Add the diced onion and cook, stirring, until translucent and sweet, about 4 to 5 minutes. Add the minced garlic and cook 30 to 60 seconds until fragrant.
2. Build the base
   Pour in the stock. Add wild rice, mushrooms, carrots, celery, sweet potato, bay leaf, and Old Bay. Stir well so the rice is submerged and the vegetables are evenly distributed.
3. Simmer gently
   Bring to a visible simmer, then reduce heat to maintain a gentle bubble. Cover and cook 30 to 40 minutes, stirring every 8 to 10 minutes. The rice should open and curl and be tender with a little chew. Add a splash of hot stock if too much liquid evaporates.
4. Creamy finish
   Remove the bay leaf. Stir in the coconut milk. Add the kale and cook just until wilted and vibrant, about 2 to 3 minutes. If using the cream sauce option, take the pot off heat, stir in the sauce until smooth, then return to low heat for 1 minute.
5. Season and balance
   Taste and season with salt and pepper. Add a pinch more Old Bay if desired. If you want a thicker soup, simmer uncovered a few minutes. If you want it looser, add warm stock.
6. Serve
   Ladle into bowls. Finish with a drizzle of olive oil and fresh herbs.

Chef tips

• Rinse wild rice briefly if dusty. Drain well so you do not dilute flavor.
• Keep the simmer gentle to protect the vegetables and prevent the coconut milk or cream from splitting.
• For a lightly thicker body, mash a few sweet potato cubes against the side of the pot and stir them back in.

Serving and Storage Tips of Cozy Autumn Wild Rice Soup

How to serve it best of Cozy Autumn Wild Rice Soup

• Ladle the soup into warm bowls so the broth stays silky.
• Finish with a drizzle of good olive oil, a pinch of Old Bay, cracked black pepper, and fresh parsley or thyme.
• Add a squeeze of lemon for brightness if the soup tastes rich.
• Pair with crusty bread, cheese toast, or a sharp green salad.

Texture boosters at the table of Cozy Autumn Wild Rice Soup

• Spoon a little coconut milk on top for a pretty swirl.
• Sprinkle toasted pepitas or chopped walnuts for gentle crunch.
• For protein, add pulled rotisserie chicken or crispy chickpeas.

Make ahead of Cozy Autumn Wild Rice Soup

• The flavors deepen after a night in the fridge. Wild rice will absorb liquid, so keep extra warm stock on hand to loosen when reheating.

Storage of Cozy Autumn Wild Rice Soup

• Cool to room temperature within 1 hour.
• Refrigerate in airtight containers up to 4 days.
• Freeze up to 2 months. For best texture, add the kale fresh after reheating rather than before freezing.

Reheating of Cozy Autumn Wild Rice Soup

• Stovetop: warm over low heat with a splash of stock until the soup loosens and steams.
• Microwave: reheat in short bursts, stirring between intervals.
• If using the cream sauce option, reheat gently and avoid boiling to prevent splitting.

Helpful Notes of Cozy Autumn Wild Rice Soup

• Choose the right wild rice
  Use 100 percent wild rice for the best chew and aroma. Blends cook faster and can turn soft before the vegetables are tender.
• Rinse if dusty
  Give the rice a quick rinse in a fine mesh sieve, then drain well so you do not dilute flavor.
• Dice evenly
  Cut carrots, celery, and sweet potato into similar sizes so everything turns tender at the same time.
• Build flavor early
  Sweat onion until translucent, then add garlic for 30 to 60 seconds. This creates sweetness and a clean garlic aroma without bitterness.
• Old Bay control
  Start with the listed amount, then finish to taste at the end. Salt levels vary by brand and stock.
• Stock choice
  Low sodium stock lets you season precisely. If the soup tastes flat, add a pinch of salt before adding more Old Bay.
• Coconut milk or cream
  Add coconut milk off heat and stir until smooth for a dairy free finish. If using cream or a cream sauce, temper gently and avoid a hard boil to prevent splitting.
• Kale timing
  Stir in kale at the end so it stays bright and just tender. Spinach wilts even faster and can be swapped in.
• Adjust thickness
  For a thicker body, mash a few sweet potato cubes against the pot wall and stir. For a looser soup, add warm stock a little at a time.
• Make it heartier
  Stir in shredded rotisserie chicken after the creamy finish, or add a can of drained white beans for extra protein.
• Mushroom boost
  If time allows, brown mushrooms first in a teaspoon of oil, then proceed. Browning brings deeper savoriness.
• Herb finish
  Fresh thyme or parsley added at the end lifts the richness. A squeeze of lemon brightens without making the broth thin.
• Meal prep smart
  Wild rice continues to drink up liquid in the fridge. Save extra stock to loosen when reheating.
• Freezer tip
  Freeze without greens for best texture. Add fresh kale when you reheat.
• Slow cooker caution
  Results vary widely with wild rice and can lead to uneven tenderness. Instant Pot or stovetop gives the most reliable timing.

Conclusion of Cozy Autumn Wild Rice Soup

When the weather turns cool, I reach for recipes that feel generous without asking much in return. Cozy Autumn Wild Rice Soup is exactly that kind of pot. It layers nutty wild rice, sweet potato, tender carrots and celery, and meaty mushrooms in a broth that finishes silky and satisfying. The method respects your time. You can set it in the Instant Pot and walk away, or let it hum quietly on the stovetop while the house fills with a warm savory aroma. Either path gives you rice with real character, vegetables that hold their shape, and a finish that tastes rich yet balanced.

Two strengths make this version a keeper. First, reliable results. You get clear timing and visual cues, like rice that opens and curls and kale that stays bright. Second, flexible comfort. You can choose coconut milk for dairy free richness or make the classic cream sauce if that is your style. Old Bay delivers depth without stealing the show, and a simple pinch of salt at the end brings all the flavors into focus.

Serve it with crusty bread, a swirl of coconut milk, and a pinch of cracked pepper. If you prefer a heartier bowl, fold in rotisserie chicken or white beans. If you want a lighter feel, add a squeeze of lemon. The soup also rewards planning, since it thickens slightly in the fridge and reheats beautifully with a splash of warm stock.

If you cooked this recipe, I would love to hear your results. Please leave a comment and add a star rating. Your feedback helps other home cooks find a version that fits their kitchen and schedule. Share a photo on Pinterest or Facebook so I can see your bowl and celebrate your spin.

Let’s keep the conversation going. Did you use coconut milk or the cream sauce. Did you swap the kale for spinach or add another vegetable. What tweaks made the flavor perfect for your table. Tell me below and help the next reader build their best cozy bowl.

Frequently Asked Questions of Cozy Autumn Wild Rice Soup