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Cozy Autumn Wild Rice Soup

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  • Author: Klara Henschel,
  • Total Time: 1 hour
  • Yield: 8 servings
  • Diet: Vegan

Description

This Cozy Autumn Wild Rice Soup is a hearty and comforting soup made with wild rice, seasonal vegetables, mushrooms, sweet potato, kale, and a creamy coconut broth. It is a cozy vegan-friendly recipe that is perfect for chilly autumn days.

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 (about 1 pound), 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

Instructions

  1. Instant Pot Method: Combine the vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf, and Old Bay seasoning in the bowl of an Instant Pot. Stir briefly to combine.
  2. Pressure Cook: Cover and cook on manual high pressure for 25 minutes. Let the Instant Pot naturally release the pressure for 10 minutes. Then carefully open the vent and quick release the remaining pressure. Remove the lid and discard the bay leaf.
  3. Add Final Ingredients: Add the coconut milk and kale to the soup and stir gently until combined. Taste and season with salt, pepper, and additional Old Bay seasoning if desired.
  4. Serve: Serve warm and enjoy.
  5. Stovetop Method: Heat 1 tablespoon butter or olive oil in a large stockpot over medium-high heat. Add the onion and saute for 5 minutes, stirring occasionally, until soft and translucent. Stir in the garlic and cook for an additional 1-2 minutes until fragrant.
  6. Add Base Ingredients: Add the vegetable stock, wild rice, mushrooms, carrots, celery, sweet potato, bay leaf, and Old Bay seasoning. Stir to combine.
  7. Simmer: Bring the soup to a simmer. Reduce the heat to medium-low, cover, and simmer for 30-40 minutes until the rice is tender, stirring occasionally.
  8. Add Final Ingredients: Add the coconut milk and kale and stir gently until combined. Taste and season with salt, pepper, and additional Old Bay seasoning if desired.
  9. Serve: Serve warm and enjoy.

Notes

Wild rice: 100% wild rice is recommended for this soup. Cooking time may vary if you use a wild rice blend or a different type of rice. Alternate cream sauce: In place of the coconut milk, you can add 1 1/2 cups half and half, or make a cream sauce by melting 3 tablespoons butter in a saucepan over medium-high heat, whisking in 1/4 cup flour for one minute, and then whisking in 1 1/2 cups milk until smooth. Cook until nearly simmering and thickened, then remove from heat and add to the soup once the rice has completely cooked. Slow cooker: The Instant Pot or stovetop methods are recommended because slow cookers can vary significantly in cooking time and may cause too much broth to evaporate.

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Soup, Main Dish
  • Method: Stovetop, Instant Pot
  • Cuisine: American

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Find it online: https://www.typicalrecipe.com/cozy-autumn-wild-rice-soup/