Cozy Autumn Wild Rice Soup

There’s nothing quite like a bowl of Cozy Autumn Wild Rice Soup to wrap you in warmth and nostalgia as the leaves begin to fall and those crisp, golden afternoons settle in. I remember my grandmother making her famous wild rice soup on blustery afternoons when we’d all gather in her kitchen, the enticing aroma wrapping around us like a comforting blanket. As the steam swirled from her pot, we talked, laughed, and shared stories that still resonate with me today.

What makes this soup special? It’s more than just a blend of wild rice and seasonal vegetables; it’s a bowl of comforting memories, a hug from the inside, and a delightful reminder that food transcends time and generations. This recipe is perfect for anyone seeking cozy ease, especially those of us who cherish the comforting embrace of homestyle meals.

So, let’s dive into this delicious journey together, this is not just a recipe; it’s an invitation to create memories.

Ingredients List

Before we roll up our sleeves and start cooking, here’s what you’ll need for your Cozy Autumn Wild Rice Soup:

• 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, 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
• Fine sea salt, to taste
• Freshly cracked black pepper, to taste

A couple of tips:

• For an extra depth of flavor, consider using homemade stock if possible.
• If wild rice isn’t available, you can use brown rice in a pinch, but keep in mind the cooking time will vary.

Instructions

Now comes the fun part! We have two ways to make this delightful soup. You can choose your method based on your available time or kitchen gadgets.

Instant Pot Pressure Cooker Method:

1. Combine Ingredients: In your Instant Pot, combine the vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf, and Old Bay seasoning.
2. Seal and Cook: Cover the pot and set it to manual cooking on high pressure for 25 minutes. Just imagine that sweet aroma filling your kitchen!
3. Quick Release: After cooking, let the pressure release naturally for 10 minutes, then carefully release any remaining pressure. Discard the bay leaf.
4. Finish It Up: Now stir in the coconut milk and kale. Give it a good taste and season with salt and pepper as needed. Serve warm and feel the love!

Stovetop Method:

1. Sauté: In a large pot, heat a drizzle of olive oil over medium heat. Add the onion and sauté for about 5 minutes until it becomes translucent. Then, add the garlic and let it cook for another minute (don’t let it burn!).
2. Bring it Together: Pour in the vegetable stock, then add the wild rice, mushrooms, carrots, celery, sweet potato, bay leaf, and Old Bay seasoning. Bring everything to a gentle simmer.
3. Simmer Away: Cover and reduce the heat, letting it all simmer for about 30 to 40 minutes, until the rice is tender.
4. Add Creaminess: Stir in the coconut milk and kale, taste, and generously season with salt and pepper. It’s time to serve this beautiful soup warm, and revel in those cozy feels.

Serving Suggestions

This Cozy Autumn Wild Rice Soup deserves a glorious presentation! Here are a few personal touches you might enjoy when serving:

• Crusty Bread: I love pairing this soup with a slice of warm, crusty bread, perfect for dipping!
• Salad Side: A light, crisp salad can elevate the meal; my favorite is a spinach salad with slices of pear and a tangy vinaigrette.
• Beverage Pairing: A glass of white wine or refreshing herbal tea complements the earthy flavors beautifully. My grandmother loved her strong black coffee alongside soup—it had a way of enhancing those flavors even more!

Nutritional Information

This warm hug in a bowl provides about 300 calories, 8 grams of protein, 45 grams of carbohydrates, and 12 grams of fat per serving. Despite its richness, this dish offers a balance of nutrients with fiber from the wild rice and plenty of veggies to keep you going. It’s truly the best of all worlds!

Tips & Variations

1. Make It Vegetarian: This wild rice soup can easily become vegan by ensuring you use vegetable stock and coconut milk.
2. Add a Spicy Kick: For those who enjoy a little heat, add a pinch of red pepper flakes or a dash of hot sauce while cooking.
3. Creamy Delight: If you want even creamier soup, let it blend a bit longer after adding the coconut milk!
4. Herb Rotation: You can switch out Old Bay seasoning for any favorite herbs, thyme or rosemary would be lovely.
5. Leftover Love: This soup freezes beautifully, making it the perfect meal prep option for those busy weeks ahead! Just pack it in individual containers for on-the-go goodness.

Conclusion

Cooking is how we show love, isn’t it? I cherish the stories and warmth that emerge from a simple bowl of soup. I’d love to hear about your experiences with this Cozy Autumn Wild Rice Soup! Has it warmed your heart as it has mine?

Try this recipe and feel free to tag me if it brought joy to your table. Here’s to cozy kitchens, warm hearts, and nourishing meals!

For more family-tested recipes that make weeknight dinners exciting:

• The Comfort of Mushroom Soup – A Bowl of Love
• Perfect Roasted Sweet Potatoes
• Air Fryer Roasted Okra – A Southern Comfort

Follow LunaChef on Pinterest for daily meal inspiration and air fryer cooking tips

Cozy Autumn Wild Rice Soup

A delicious and comforting wild rice soup, perfect for autumn with seasonal vegetables and a creamy coconut milk base.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 6 servings

Course: Main Course, Soup

Cuisine: American, Comfort Food

Calories: 300

Ingredients Method Notes

Ingredients

  

For the Soup

• 6 cups vegetable stock (or chicken stock) Homemade stock adds extra flavor.
• 1 cup uncooked wild rice Brown rice can be used if wild rice is unavailable.
• 8 ounces baby bella mushrooms, sliced
• 4 cloves garlic, minced
• 2 medium carrots, diced
• 2 ribs celery, diced
• 1 large sweet potato, peeled and diced
• 1 small white onion, peeled and diced
• 1 bay leaf
• 1.5 tablespoons Old Bay seasoning
• 1 14-ounce can unsweetened coconut milk
• 2 large handfuls kale, roughly chopped
• Fine sea salt, to taste
• Freshly cracked black pepper, to taste

Method

 

Instant Pot Method

1. In your Instant Pot, combine the vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf, and Old Bay seasoning.
2. Cover the pot and set it to manual cooking on high pressure for 25 minutes.
3. After cooking, let the pressure release naturally for 10 minutes, then carefully release any remaining pressure. Discard the bay leaf.
4. Stir in the coconut milk and kale. Taste and season with salt and pepper as needed. Serve warm.

Stovetop Method

1. In a large pot, heat a drizzle of olive oil over medium heat. Add the onion and sauté for about 5 minutes until translucent.
2. Add the garlic and let it cook for another minute.
3. Pour in the vegetable stock and add the wild rice, mushrooms, carrots, celery, sweet potato, bay leaf, and Old Bay seasoning.
4. Bring everything to a gentle simmer.
5. Cover and reduce the heat, letting it simmer for about 30 to 40 minutes until the rice is tender.
6. Stir in the coconut milk and kale, taste, and season with salt and pepper. Serve warm.

Notes

This soup can be made vegan with vegetable stock and coconut milk. For additional flavor, add red pepper flakes or switch the Old Bay seasoning with herbs like thyme or rosemary. Leftovers freeze well for meal prep.