Autumn Wild Rice Soup

Cozy Autumn Wild Rice Soup is the kind of comforting meal that makes chilly days feel a little warmer. It’s packed with hearty wild rice, earthy baby bella mushrooms, sweet potatoes, carrots, celery, kale, and aromatic garlic, all simmered together in a flavorful broth with a hint of savory Old Bay seasoning.

The creamy finish from unsweetened coconut milk makes this soup wonderfully satisfying while keeping the main recipe completely dairy-free and vegan when vegetable stock is used. It’s hearty enough for a full meal, yet loaded with wholesome seasonal vegetables.

Best of all, you can make it on the stovetop or in an Instant Pot, making this wild rice soup a wonderfully flexible recipe for busy fall and winter evenings.

Why You’ll Love This Recipe

• Perfectly cozy: Wild rice, sweet potatoes, and mushrooms make this soup hearty and satisfying.
• Packed with vegetables: Carrots, celery, kale, mushrooms, onion, and sweet potato add plenty of color and texture.
• Creamy without dairy: Unsweetened coconut milk creates a rich, creamy broth while keeping the main version dairy-free.
• Vegan-friendly: Use vegetable stock for an entirely vegan soup.
• Two easy cooking methods: Choose the stovetop or Instant Pot depending on your schedule.
• Great for meal prep: A big batch makes plenty of servings for easy lunches and dinners throughout the week.

Ingredients

Vegetable or Chicken Stock

Stock forms the flavorful base of the soup. Vegetable stock keeps the recipe vegan, while chicken stock can be used if you’re not following a plant-based diet.

Wild Rice

Wild rice adds a hearty, pleasantly chewy texture and makes the soup much more filling. For the best results, use 100% wild rice as recommended in the original recipe.

Baby Bella Mushrooms

Sliced baby bella mushrooms bring an earthy, savory flavor that pairs especially well with the wild rice and autumn vegetables.

Garlic

Fresh minced garlic adds aromatic depth to the broth and complements the mushrooms and herbs beautifully.

Carrots

Diced carrots add natural sweetness, vibrant color, and tender texture.

Celery

Celery provides a subtle savory flavor and helps create a classic soup base.

Sweet Potato

Diced sweet potato adds natural sweetness, creamy texture, and plenty of heartiness to every bowl.

White Onion

Diced onion creates a flavorful foundation for the soup and becomes sweet and tender as it cooks.

Bay Leaf

A bay leaf infuses the broth with a subtle herbal flavor as the soup simmers.

Old Bay Seasoning

Old Bay adds a distinctive savory blend of herbs and spices that gives this wild rice soup extra character.

Unsweetened Coconut Milk

Coconut milk creates the creamy finish without using dairy. Because the recipe uses unsweetened coconut milk, the soup remains savory rather than sweet.

Kale

Roughly chopped kale adds fresh color and texture. Removing the thick stems keeps the greens more tender.

Sea Salt and Black Pepper

Season to taste at the end of cooking to bring all the flavors together.

How to Make Cozy Autumn Wild Rice Soup

Instant Pot Method

Combine the Base Ingredients

Add the vegetable or chicken stock, uncooked wild rice, sliced mushrooms, minced garlic, diced carrots, celery, sweet potato, onion, bay leaf, and Old Bay seasoning to the bowl of an Instant Pot.

Give everything a brief stir to combine.

Pressure Cook

Secure the lid and cook on high pressure for 25 minutes.

Once the cooking time is complete, allow the pressure cooker to naturally release pressure for 10 minutes.

Carefully quick-release any remaining pressure, then remove the lid.

Discard the bay leaf.

Add the Creamy Finish

Stir in the unsweetened coconut milk and chopped kale.

The residual heat will gently wilt the kale while the coconut milk blends into the broth.

Taste the soup and season with salt, freshly cracked black pepper, and additional Old Bay seasoning if desired.

Serve

Ladle the soup into bowls and serve warm.

Stovetop Method

Sauté the Vegetables

Heat an additional tablespoon of butter or olive oil in a large stockpot over medium-high heat.

Add the diced onion and sauté for approximately 5 minutes, stirring occasionally, until soft and translucent.

Add the minced garlic and cook for another 1–2 minutes, stirring occasionally, until fragrant.

Add the Soup Ingredients

Pour in the vegetable or chicken stock.

Add the wild rice, mushrooms, carrots, celery, sweet potato, bay leaf, and Old Bay seasoning.

Stir everything together.

Simmer the Soup

Bring the soup to a simmer, then reduce the heat to medium-low.

Cover the pot and simmer for approximately 30–40 minutes, stirring occasionally, until the wild rice and vegetables are tender.

Cooking time may vary depending on the type of wild rice you’re using.

Add Coconut Milk and Kale

Once the rice and vegetables are tender, stir in the coconut milk and chopped kale.

Continue stirring gently until the kale has wilted into the soup.

Taste and season with salt, pepper, and additional Old Bay seasoning as needed.

Serve

Serve the soup warm in generous bowls and enjoy while it’s hot and creamy.

Tips for Success

• Use 100% wild rice: Wild rice blends can require different cooking times, so cooking time may vary if you make a substitution.
• Cut vegetables evenly: Similar-sized pieces will cook more consistently.
• Don’t overcook the kale: Add it near the end so it stays vibrant and retains some texture.
• Season at the end: Stock and Old Bay seasoning can vary in saltiness, so taste before adding additional salt.
• Use vegetable stock for vegan soup: Chicken stock will work, but vegetable stock keeps the recipe fully plant-based.
• Keep the coconut milk unsweetened: Sweetened coconut milk would alter the savory flavor of the soup.
• Don’t rush the stovetop method: Give the wild rice enough time to become tender before adding the final ingredients.
• Check your Instant Pot seal: Make sure the lid is properly secured and sealed before pressure cooking.

Equipment Needed

• Instant Pot or pressure cooker, if using
• Large stockpot or Dutch oven
• Wooden spoon
• Sharp knife
• Cutting board
• Measuring cups and spoons
• Ladle

Recipe Variations

Creamy Wild Rice Soup with Half-and-Half

For a traditional dairy-based version, replace the coconut milk with 1½ cups half-and-half. This creates a rich and creamy broth with a classic flavor.

Homemade Cream Sauce Version

For an extra creamy soup, melt 3 tablespoons of butter in a separate saucepan over medium-high heat. Whisk in ¼ cup flour and cook for about 1 minute.

Gradually whisk in 1½ cups milk until smooth. Continue cooking until the mixture nearly reaches a simmer and thickens. Remove from the heat and stir the cream sauce into the soup once the rice has completely cooked.

Chicken Wild Rice Soup

Use chicken stock and add cooked shredded chicken for an even heartier meal.

Mushroom Wild Rice Soup

Increase the amount of mushrooms for an especially earthy and savory vegetarian variation.

Extra Vegetable Wild Rice Soup

Add additional seasonal vegetables such as butternut squash, zucchini, or spinach for an even more vegetable-packed bowl.

Serving Suggestions

This wild rice soup is hearty enough to serve as a complete meal, but it also pairs beautifully with simple sides.

Try serving it with:

• Crusty artisan bread
• Garlic bread
• Warm dinner rolls
• A simple green salad
• Roasted vegetables
• Toasted sourdough
• Crackers
• Fresh herbs

A slice of warm crusty bread is especially good for soaking up the creamy broth.

Frequently Asked Questions

Can I use wild rice blend instead of 100% wild rice?

Yes, but cooking times can vary significantly between different rice blends. Follow the cooking instructions for the particular rice you’re using and check the rice for tenderness before serving.

Can I make this soup without coconut milk?

Absolutely. You can use 1½ cups half-and-half for a traditional creamy version, or prepare the homemade cream sauce described in the variations above.

Can I make this soup vegan?

Yes. Use vegetable stock and unsweetened coconut milk, and use olive oil instead of butter for the stovetop sauté.

Can I freeze wild rice soup?

Yes, this soup can be frozen for convenient make-ahead meals. Allow it to cool completely before transferring it to freezer-safe containers.

Keep in mind that creamy soups can sometimes change texture slightly after freezing and thawing.

Can I make this soup in a slow cooker?

The original recipe recommends the Instant Pot or stovetop methods because slow cookers can vary significantly in cooking time. Some models may take much longer to soften the rice and vegetables, while broth can also evaporate if the lid doesn’t seal well.

Why is my wild rice still hard?

Cooking time depends on the specific wild rice you’re using. If the rice isn’t tender after the recommended cooking time, continue simmering until it reaches the desired texture.

Final Thoughts

Cozy Autumn Wild Rice Soup is everything you want from a cold-weather dinner: hearty, creamy, flavorful, and packed with seasonal vegetables. The chewy wild rice and tender sweet potatoes make it wonderfully satisfying, while mushrooms, kale, garlic, and warming spices add layers of savory flavor.

Whether you prepare it on the stovetop for a relaxed weekend meal or use the Instant Pot for a quicker hands-off approach, this soup is an easy way to bring the flavors of autumn to the table. Make a big batch, grab some crusty bread, and settle in with a warm bowl of comfort.

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