Why You’ll Love Cozy Autumn Wild Rice Soup Recipe
This wild rice soup is the perfect combination of comforting and wholesome. The chewy wild rice adds a delicious texture, while sweet potatoes, mushrooms, carrots, and celery create layers of natural flavor. Coconut milk gives the soup a creamy finish without overpowering the vegetables, and kale adds freshness and color.
You’ll love this recipe because it is:
- Packed with vegetables and hearty ingredients
- Naturally creamy and satisfying
- Easy to make in an Instant Pot or on the stovetop
- Perfect for cool weather meals
- Great for leftovers and meal prep
- Customizable with different vegetables or seasonings
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 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 can (14 ounces) unsweetened coconut milk
- 2 large handfuls kale, roughly chopped with thick stems removed
- Fine sea salt, to taste
- Freshly cracked black pepper, to taste
Directions
Instant Pot Method
- Add the vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf, and Old Bay seasoning to the bowl of an Instant Pot. Stir everything together until combined.
- Cover and cook on high pressure for 25 minutes. Allow the Instant Pot to naturally release pressure for 10 minutes, then carefully release any remaining pressure using the vent.
- Remove the lid and discard the bay leaf.
- Stir in the coconut milk and chopped kale until well combined. Taste the soup and season with salt, pepper, and additional Old Bay seasoning if desired.
- Serve warm and enjoy.
Stovetop Method
- Heat 1 tablespoon of butter or olive oil in a large stockpot over medium-high heat.
- Add the diced onion and sauté for about 5 minutes until softened and translucent. Add the garlic and cook for another 1 to 2 minutes until fragrant.
- Add the vegetable stock, wild rice, mushrooms, carrots, celery, sweet potato, bay leaf, and Old Bay seasoning. Stir well to combine.
- Bring the soup to a simmer, then reduce the heat to medium-low. Cover and cook for 30 to 40 minutes, stirring occasionally, until the wild rice is tender.
- Remove the bay leaf and stir in the coconut milk and kale. Season with salt, pepper, and extra Old Bay seasoning if desired.
- Serve warm and enjoy.
Servings and timing
This recipe makes about 8 servings.
Prep time: Approximately 15 minutes
Cook time: About 45 minutes to 1 hour, depending on the cooking method
Total time: About 1 hour
Variations
Add protein: Stir in shredded chicken, cooked turkey, or white beans for an even heartier soup.
Use different greens: Replace kale with spinach, Swiss chard, or another leafy green.
Make it dairy-free: The coconut milk keeps this soup creamy while remaining dairy-free.
Add extra herbs: Fresh thyme, rosemary, or parsley can add even more autumn flavor.
Change the vegetables: Try adding butternut squash, parsnips, peas, or extra mushrooms.
Make it richer: For a more indulgent version, replace some or all of the coconut milk with a cream sauce or regular cream if preferred.
Storage/Reheating
Store leftover soup in an airtight container in the refrigerator for up to 4 days.
To reheat, warm the soup gently on the stovetop over medium heat, stirring occasionally, until heated through. You can also reheat individual portions in the microwave.
The wild rice will continue absorbing liquid as it sits, so you may want to add a splash of vegetable stock or water when reheating to bring the soup back to your preferred consistency.
This soup can also be frozen for up to 3 months. Allow it to cool completely before transferring it to freezer-safe containers. Thaw overnight in the refrigerator before reheating.
FAQs
Can I make this wild rice soup ahead of time?
Yes, this soup is a great make-ahead meal. The flavors often become even better after resting, making it perfect for preparing in advance.
Can I use brown rice instead of wild rice?
Yes, brown rice can be used, but the cooking time and texture will be different. Wild rice provides a chewier texture and nutty flavor that works especially well in this soup.
Can I make this soup without coconut milk?
Yes, you can replace coconut milk with heavy cream, half-and-half, or a homemade cream sauce. For a lighter option, you can simply leave it out, although the soup will be less creamy.
Is this wild rice soup vegetarian?
Yes, when made with vegetable stock, this soup is vegetarian. It can also be made vegan by ensuring all ingredients are plant-based.
Can I make this recipe gluten-free?
Yes, this soup is naturally gluten-free as long as your stock and seasonings are certified gluten-free.
Do I need to soak wild rice before cooking?
No, soaking is not required for this recipe. The wild rice cooks directly in the soup until tender.
Can I freeze wild rice soup?
Yes, this soup freezes well. Keep in mind that the texture of the rice and vegetables may soften slightly after freezing and reheating.
How can I make this soup thicker?
For a thicker soup, allow it to simmer uncovered for a few extra minutes, mash some of the sweet potato pieces into the broth, or add a little more coconut milk.
What can I serve with wild rice soup?
This soup pairs well with crusty bread, dinner rolls, a simple salad, or roasted vegetables for a complete meal.
Can I make this soup in a slow cooker?
Yes, you can adapt this recipe for a slow cooker by combining the base ingredients and cooking until the rice and vegetables are tender, then adding the coconut milk and kale near the end.
Conclusion
Cozy Autumn Wild Rice Soup is a comforting recipe filled with seasonal ingredients, rich flavors, and nourishing textures. Whether made in the Instant Pot or simmered on the stovetop, this soup is an easy way to enjoy a warm, satisfying meal during colder months. With its creamy broth, hearty wild rice, and colorful vegetables, it is sure to become a favorite recipe for cozy gatherings and everyday dinners.
Cozy Autumn Wild Rice Soup
Cozy Autumn Wild Rice Soup is a hearty, comforting bowl filled with wild rice, seasonal vegetables, mushrooms, kale, and a creamy coconut milk finish. Perfect for chilly days and satisfying plant-based meals.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Soup
- Method: Pressure Cook
- Cuisine: American
- Diet: Vegetarian
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
- 2 large handfuls of kale (roughly chopped with thick stems removed)
- Fine sea salt and freshly-cracked black pepper
Instructions
- Combine vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf, and Old Bay seasoning in the Instant Pot pressure cooker and stir to combine.
- Cover and cook on manual high pressure for 25 minutes. Allow a natural pressure release for 10 minutes, then carefully quick release remaining pressure. Remove the lid and discard the bay leaf.
- Add coconut milk and kale to the soup and stir gently until combined. Season with salt, pepper, and additional Old Bay seasoning if desired.
- Serve warm and enjoy.
- For stovetop preparation, heat an additional 1 tablespoon butter or olive oil in a large stockpot over medium-high heat. Sauté onion for 5 minutes until soft and translucent, then add garlic and cook for 1-2 minutes until fragrant.
- Add vegetable stock, wild rice, mushrooms, carrots, celery, sweet potato, bay leaf, and Old Bay seasoning. Stir to combine.
- Bring the soup to a simmer, reduce heat to medium-low, cover, and cook for 30 to 40 minutes until the rice is tender, stirring occasionally.
- Stir in coconut milk and kale. Season with salt, pepper, and additional Old Bay seasoning if desired.
- Serve warm and enjoy.
Notes
- Use vegetable stock to keep the soup vegetarian or vegan-friendly.
- Store leftovers in an airtight container in the refrigerator and reheat gently before serving.
- Extra Old Bay seasoning can be added to adjust the flavor to your preference.
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 8 g
- Sodium: 650 mg
- Fat: 9 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 7 g
- Protein: 8 g
- Cholesterol: 0 mg
