Wild Rice Soup
This cozy Autumn Wild Rice Soup combines hearty wild rice, tender mushrooms, and seasonal vegetables in a rich, creamy broth. Whether made with coconut milk or a traditional cream base, this soup delivers warmth and comfort in every spoonful.
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 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
Instant Pot Instructions:
- Combine all ingredients except coconut milk and kale in the Instant Pot
- Pressure cook on high for 25 minutes
- Natural release for 10 minutes, then quick release
- Remove bay leaf
- Stir in coconut milk and kale
- Season to taste and serve
Stovetop Instructions:
- Sauté onion in butter or oil until translucent
- Add garlic and cook until fragrant
- Add remaining ingredients except coconut milk and kale
- Simmer covered for 30-40 minutes until rice is tender
- Stir in coconut milk and kale
- Season to taste and serve
Notes
Alternative Cream Sauce:
Replace coconut milk with either:
- 1 1/2 cups half and half, or
- A homemade cream sauce using 3 tablespoons butter, 1/4 cup flour, and 1 1/2 cups milk
Tried this recipe?Let us know how it was!