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Cozy Autumn Wild Rice Soup with Earthy Mushrooms and Sweet Potato Recipe

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3.9 from 9 reviews

A comforting and hearty wild rice soup bursting with earthy mushrooms, sweet potatoes, and vibrant kale, enriched with creamy coconut milk and fragrant Old Bay seasoning. Perfect for cozy autumn evenings, this recipe offers two cooking methods: quick pressure cooking in an Instant Pot or traditional stovetop simmering.

  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 8 servings
  • Category: Soup
  • Method: Instant Pot
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Soup Base

  • 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

Finishing Ingredients

  • 1 (14-ounce) can unsweetened coconut milk
  • 2 large handfuls kale, roughly chopped, thick stems removed
  • Fine sea salt and freshly cracked black pepper, to taste

Optional (for stovetop method)

  • 1 tablespoon butter or olive oil

Instructions

  1. Combine ingredients in Instant Pot. Add the vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf, and Old Bay seasoning to the Instant Pot. Stir briefly to combine all ingredients evenly.
  2. Pressure cook the soup. Secure the Instant Pot lid and set to cook on high pressure for 25 minutes. When cooking is complete, allow pressure to release naturally for 10 minutes, then carefully quick-release any remaining pressure. Remove the lid and discard the bay leaf.
  3. Add coconut milk and kale. Stir in the unsweetened coconut milk and chopped kale until well combined. Season with fine sea salt, freshly cracked black pepper, and additional Old Bay seasoning if desired to enhance flavor.
  4. Serve the soup warm. Ladle the soup into bowls and enjoy it warm for a cozy autumn meal.
  5. For stovetop method, sauté vegetables. Heat 1 tablespoon butter or olive oil in a large stockpot over medium-high heat. Add the diced onion and sauté for about 5 minutes, stirring occasionally, until it becomes soft and translucent. Add the minced garlic and cook for an additional 1–2 minutes until fragrant.
  6. Add base ingredients to the pot. Stir in the vegetable stock, wild rice, sliced mushrooms, diced carrots, celery, sweet potato, bay leaf, and Old Bay seasoning into the pot.
  7. Simmer the soup. Bring the mixture to a gentle simmer, then reduce heat to medium-low. Cover the pot and cook for 30–40 minutes, stirring occasionally, until the wild rice is tender and the vegetables are cooked through.
  8. Finish by adding coconut milk and kale. Stir in the coconut milk and kale. Cook until the kale wilts, then adjust seasoning with salt, pepper, and additional Old Bay seasoning as needed.
  9. Serve warm. Ladle the soup into bowls and serve it hot for a nourishing autumn meal.

Notes

  • For a richer flavor, you can substitute vegetable stock with chicken stock if not vegetarian or vegan.
  • The Old Bay seasoning adds a unique blend of spices; adjust the quantity to taste depending on spice preference.
  • This soup freezes well—store in airtight containers for up to 3 months.
  • The coconut milk adds creaminess without dairy; use full-fat for a richer texture.
  • Kale can be substituted with spinach or Swiss chard if preferred.
  • When cooking on the stovetop, butter or olive oil helps sauté the aromatics but can be omitted for a lower fat version.
  • Leftover soup can be reheated gently on the stovetop or in the microwave.

Find it online: https://allcookedup.com/cozy-autumn-wild-rice-soup-with-earthy-mushrooms-and-sweet-potato-recipe/