Description
A cozy autumn wild rice soup packed with mushrooms, sweet potatoes, carrots, celery, kale, and hearty wild rice in a flavorful creamy coconut broth.
Ingredients
- 6 cups vegetable stock or chicken stock
- 1 cup uncooked wild rice
- 8 ounces baby bella mushrooms, sliced
- 4 cloves garlic, minced
- 2 medium carrots, diced
- 2 ribs celery, diced
- 1 large sweet potato, peeled and diced
- 1 small white onion, peeled and diced
- 1 bay leaf
- 1 1/2 tablespoons Old Bay seasoning
- 1 (14-ounce) can unsweetened coconut milk
- 2 large handfuls kale, roughly chopped with thick stems removed
- Fine sea salt and freshly-cracked black pepper, to taste
- For stovetop method: 1 tablespoon butter or olive oil
Instructions
- Instant Pot: Combine the stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf, and Old Bay seasoning in the Instant Pot. Stir briefly.
- Cover and cook on high pressure for 25 minutes. Allow a natural pressure release for 10 minutes, then carefully quick release the remaining pressure. Remove the lid and discard the bay leaf.
- Stir in the coconut milk and kale. Season with salt, pepper, and additional Old Bay seasoning if desired. Serve warm.
- Stovetop: Heat 1 tablespoon butter or olive oil in a large stockpot over medium-high heat. Add the onion and sauté for 5 minutes until softened. Add the garlic and cook for 1–2 minutes until fragrant.
- Add the stock, wild rice, mushrooms, carrots, celery, sweet potato, bay leaf, and Old Bay seasoning. Stir to combine.
- Bring the soup to a simmer, then reduce the heat to medium-low. Cover and simmer for 30–40 minutes, stirring occasionally, until the rice and vegetables are tender.
- Stir in the coconut milk and kale. Season with salt, pepper, and additional Old Bay seasoning to taste. Serve warm.
Notes
- For the best texture, use 100% wild rice. Cooking time may vary when using a wild rice blend or another type of rice.
- For a non-vegan creamy version, replace the coconut milk with 1 1/2 cups half-and-half.
- You can also make a cream sauce with 3 tablespoons butter, 1/4 cup flour, and 1 1/2 cups milk, then stir it into the soup after the rice is fully cooked.
- The Instant Pot and stovetop methods are recommended because slow cookers can vary significantly in cooking time and may allow too much broth to evaporate.
- For a vegan version, use vegetable stock and olive oil.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup, Main Course
- Method: Stove Top, Instant Pot
- Cuisine: American