Cozy Autumn Wild Rice Soup 10 Healthy Perks
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.
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.
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.