Description
This creamy Autumn Wild Rice Soup combines nutty wild rice, mushrooms, sweet potato, carrots, celery, kale, and coconut milk in a savory Old Bay broth. Prepare it in the Instant Pot or on the stovetop for a cozy vegan and gluten-free fall meal.
Ingredients
Scale
- 6 cups vegetable stock
- 1 cup uncooked wild rice, rinsed and drained
- 8 ounces baby bella mushrooms, sliced
- 4 garlic cloves, minced
- 2 medium carrots, diced
- 2 celery ribs, 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, thick stems removed and leaves roughly chopped
- Fine sea salt, to taste
- Freshly cracked black pepper, to taste
- 1 tablespoon olive oil, for the stovetop method only
Instructions
- Instant Pot: Add the vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf, and Old Bay seasoning to the pressure cooker. Stir briefly.
- Lock the lid and cook on manual high pressure for 25 minutes.
- Allow the pressure to release naturally for 10 minutes. Carefully vent the remaining pressure, open the lid, and discard the bay leaf.
- Stir in the coconut milk and kale. Let the soup rest for 3 to 5 minutes until the kale softens.
- Taste and season with salt, black pepper, or additional Old Bay. Serve warm.
- Stovetop: Heat the 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 minute until fragrant.
- Add the vegetable stock, wild rice, mushrooms, carrots, celery, sweet potato, bay leaf, and Old Bay seasoning. Stir well.
- Bring the soup to a simmer. Reduce the heat to medium-low, cover, and cook for 30 to 40 minutes, stirring occasionally, until the rice and vegetables become tender.
- Remove the bay leaf. Stir in the coconut milk and kale, then simmer for 3 to 5 minutes.
- Taste, adjust the seasonings, and serve warm.
Notes
- Use 100 percent wild rice for the best chewy texture and nutty flavor. Wild rice blends may require a shorter cooking time.
- The soup thickens as the wild rice absorbs broth. Add extra vegetable stock when reheating if needed.
- For a vegetarian dairy 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. Cook the butter and flour for 1 minute, whisk in the milk, and heat until thickened before stirring it into the cooked soup.
- Store refrigerated leftovers in an airtight container for up to 4 days.
- Freeze the soup in airtight containers for up to 2 months. Stir well while reheating if the coconut milk separates.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Instant Pot or Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 290
- Sugar: 7
- Sodium: 690
- Fat: 11
- Saturated Fat: 8
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 44
- Fiber: 5
- Protein: 7
- Cholesterol: 0