Autumn Wild Rice Soup: Cozy and Creamy
Autumn Wild Rice Soup is a creamy, comforting Instant Pot soup.
Ingredients
- 6 cups vegetable stock
- 1 cup uncooked wild rice
- 8 ounces baby bella mushrooms sliced
- 4 cloves garlic minced
- 2 medium carrots diced
- 2 celery ribs diced
- 1 large sweet potato peeled and diced
- 1 small white onion peeled and diced
- 1 bay leaf
- 1½ tablespoons Old Bay seasoning
- 14 ounces unsweetened coconut milk
- 2 large handfuls kale roughly chopped
- Fine sea salt to taste
- Freshly cracked black pepper to taste
Instructions
- Add the vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf, and Old Bay seasoning to the Instant Pot. Stir gently to combine.
- Secure the lid and set the Instant Pot to Manual or Pressure Cook on high pressure for 25 minutes.
- When the cooking cycle finishes, allow the pressure to release naturally for 10 minutes. Carefully open the vent to quick-release any remaining pressure.
- Remove the lid and discard the bay leaf.
- Pour in the coconut milk and add the chopped kale. Stir gently until everything is well combined.
- Allow the Autumn Wild Rice Soup to sit for a few minutes so the kale can soften and the coconut milk can warm through.
- Taste and season with fine sea salt and freshly cracked black pepper as needed.
- Ladle into bowls and serve warm.
Notes
This vegetable wild rice soup is easy to adapt according to what you have available. Spinach can replace kale, and white or cremini mushrooms can be used in place of baby bella mushrooms.