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Cozy Autumn Wild Rice Soup with Earthy Mushrooms & Sweetness

Cozy Autumn Wild Rice Soup with Earthy Mushrooms & Sweetness

This Cozy Autumn Wild Rice Soup features fresh seasonal produce, hearty wild rice, and a zesty creamy broth. The vegan version of the soup is listed here in this recipe, or see options below for t...
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8
Ingredients Method Notes

Ingredients
  

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 (about 1 pound) sweet potato, peeled and diced
  • 1 small white onion, peeled and diced
  • 1 bay leaf
  • 1 1/2 tablespoon Old Bay seasoning
  • 1 (14-ounce) can unsweetened coconut milk (or see cream sauce option below*)
  • 2 large handfuls of kale, roughly chopped with thick stems removed
  • fine sea salt and freshly-cracked black pepper

Method
 

  1. Combine base ingredients. Combine vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf and Old Bay seasoning in the bowl of an Instant Pot pressure cooker.  Stir briefly to combine.
  2. Pressure cook. Cover and cook on manual (high pressure) for 25 minutes.  Let the Instant Pot rest and naturally release the pressure for 10 minutes.  Then carefully open the vent and quick release the remaining pressure.  Remove 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 and pepper (plus any extra Old Bay seasoning, if you would like) as needed.
  4. Serve. Serve warm and enjoy!
  5. Sauté the veggies. Heat (an extra) 1 tablespoon butter or olive oil in a large stockpot over medium-high heat.  Add onion and sauté for 5 minutes, stirring occasionally, until soft and translucent.  Stir in the garlic and cook for an additional 1-2 minutes, stirring occasionally, until fragrant.
  6. Add base ingredients. Add in the vegetable stock, wild rice, mushrooms, carrots, celery, sweet potato, bay leaf and Old Bay seasoning.  Stir to combine.
  7. Simmer. Continue cooking until the soup reaches a simmer.  Then reduce heat to medium-low, cover and simmer for 30 to 40 minutes until the rice is tender, stirring occasionally.
  8. Add final ingredients. Add the coconut milk and kale to the soup, and stir gently until combined. Taste and season with salt and pepper (plus any extra Old Bay seasoning, if you would like) as needed.
  9. Serve. Serve warm and enjoy!

Notes

The addition of Old Bay seasoning is a game-changer in this recipe, infusing the soup with a complex blend of spices that elevates the dish to new heights. This seasoning not only enhances the natural flavors of the vegetables and wild rice but also introduces a subtle brininess that mimics the essence of coastal cuisine, making each spoonful a delightful surprise.

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