gimmesomeoven4.8
Cozy Autumn Wild Rice Soup
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 the cream sauce version.
👥 8 Servings⏱️ Prep & Cook: 1h⏳ Prep: 15 min🔥 Cook: 45 min👤 Ali📖 gimmesomeoven
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●bowl
📝 Preparation Steps
1
Instant Pot (Pressure Cooker) Method:
2
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.
vegetable stock (or chicken stock)6 cupsgarlic (minced)4 clovesmedium carrots (diced)2bay leaf1
3
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.
bay leaf1
4
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.
5
Serve. Serve warm and enjoy!
6
Stovetop Method:
7
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.
large (about 1 pound) sweet potato (peeled and diced)1garlic (minced)4 cloves
8
Add base ingredients. Add in the vegetable stock, wild rice, mushrooms, carrots, celery, sweet potato, bay leaf and Old Bay seasoning. Stir to combine.
vegetable stock (or chicken stock)6 cupsmedium carrots (diced)2bay leaf1
9
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.
10
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.
11
Serve. Serve warm and enjoy!
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