Cozy Autumn Wild Rice Soup Recipe

There’s nothing like a hearty bowl of soup to warm you up on a chilly autumn day, and this cozy autumn wild rice soup fits the bill perfectly. Packed with earthy mushrooms, tender sweet potato, and nutrient-rich kale, it’s both wholesome and satisfying. The creamy coconut milk gives it a luxurious texture, while the Old Bay seasoning adds a subtle kick of warmth and depth. Whether you’re looking for a weeknight dinner or a dish to impress your friends, this soup is a crowd-pleaser. Trust me, once you try it, you’ll want it on repeat all season long.

this RECIPE

A fall story: Soup that feels like a warm hug 🍂

Last fall, I remember coming home from a crisp afternoon walk, cheeks flushed from the cool breeze, and the craving for something comforting hit hard. I wanted something earthy, a little creamy, and full of cozy flavors, but still light enough to keep me going. That’s when I thought about wild rice soup. I tossed what I had on hand into my Instant Pot: wild rice from the back of the pantry, some sweet potato I’d forgotten about, and kale from the farmer’s market. The result? A bowl of soup that made me feel wrapped in warmth, like a favorite blanket. Every spoonful was a little celebration of autumn, and I’ve been tweaking and perfecting it ever since!

A brief history of wild rice soups

Wild rice isn’t really rice—it’s actually a seed harvested from aquatic grasses native to North America. It’s long been a staple in Native American diets, prized for its nutty flavor and hearty texture. Over time, it made its way into soups, pairing beautifully with creamy bases and root vegetables. While traditional recipes might lean on dairy cream or heavy butter, this version takes a lighter, plant-based approach with coconut milk. It’s a modern twist on a beloved classic, blending rich history with today’s tastes and dietary preferences.

Let’s talk ingredients: The heart of the soup

Each ingredient in this soup plays an important role, and here’s how they shine:

• Wild rice: It’s the star! Its nutty flavor and slightly chewy texture add heartiness. If you’re out, you can substitute a wild rice blend or even quinoa for a different twist.
• Baby bella mushrooms: These bring earthiness and umami depth. You could use white mushrooms or even shiitakes for a more intense flavor.
• Sweet potato: The natural sweetness complements the savory broth perfectly. If you don’t have sweet potato, butternut squash is a great substitute.
• Kale: This leafy green adds a nutritious boost and balances the creamy base. Spinach works too, but add it just before serving to avoid overcooking.
• Coconut milk: The unsweetened kind gives this soup its creamy consistency without feeling heavy. If you’d like, try cashew cream or regular heavy cream instead.
• Old Bay seasoning: This blend of spices provides that extra “something” with its peppery, herby kick. If you don’t have it, try a mix of paprika, celery salt, and ground mustard.

Tip: Always go for fresh, firm vegetables and use high-quality wild rice for the best results. You’ll taste the difference!

Essential kitchen tools for the job

You don’t need a fancy setup to make this soup, but a few tools will make the process easier:

• Instant Pot or pressure cooker: Perfect for cutting down the cooking time while locking in flavors. If you don’t have one, no worries—the stovetop method works just as well.
• Large stockpot: For the stovetop method, you’ll need a sturdy pot with a lid to simmer everything evenly.
• A good knife and cutting board: Prepping the vegetables is half the work here, so a sharp knife makes all the difference.
• Ladle: A nice ladle makes serving the soup a breeze—and lets you get all those chunky vegetables and rice in every scoop.
• Wooden spoon: Perfect for stirring without scratching your pot.

Step-by-step: My foolproof method for this soup

Let’s make this soup together! Choose your cooking method, and I’ll walk you through it step by step.

Instant Pot method

1. Combine the base ingredients: Add the vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf, and Old Bay seasoning to the Instant Pot. Give it a good stir to mix everything together.
2. Pressure cook: Seal the lid and cook on high pressure for 25 minutes. Once done, let it naturally release for 10 minutes before carefully quick-releasing the remaining pressure. (Be mindful of the steam—it’s hot!)
3. Add the finishing touches: Stir in the coconut milk and kale, letting the kale wilt slightly. Give it a taste and season with salt, pepper, or a little extra Old Bay if you like.
4. Serve and enjoy: Ladle the soup into bowls and dive in!

Stovetop method

1. Sauté the veggies: Start by heating a tablespoon of olive oil or butter in a large stockpot over medium-high heat. Sauté the onion for about 5 minutes until it’s translucent, then add the garlic and cook for another minute or two.
2. Add the base ingredients: Stir in the vegetable stock, wild rice, mushrooms, carrots, celery, sweet potato, bay leaf, and Old Bay seasoning. Mix it all up.
3. Simmer to perfection: Bring the soup to a gentle simmer, then reduce the heat to medium-low. Cover the pot and let it cook for 30 to 40 minutes, stirring occasionally, until the rice is tender.
4. Finish it off: Stir in the coconut milk and kale, and let the kale wilt. Taste and adjust the seasoning.
5. Serve and savor: Pour yourself a bowl and relish your creation!

Mix it up! Variations to try

This soup is incredibly versatile, so don’t hesitate to experiment:

• Make it vegan: It already is! Just double-check your stock to ensure it’s plant-based.
• Gluten-free: This recipe is naturally gluten-free, but always verify your ingredients to avoid hidden gluten in seasonings.
• Low-carb twist: Replace the wild rice with cauliflower rice. Add it during the final few minutes so it doesn’t overcook.
• Seasonal swaps: Use butternut squash or parsnips instead of sweet potato, or swap kale for chard in the spring.
• International flair: Add a pinch of curry powder for an Indian-inspired version, or sprinkle some smoked paprika and cumin for a Spanish twist.
• Add protein: Stir in cooked chickpeas or shredded rotisserie chicken for a heartier meal.

Serving ideas: How to make it shine

To serve, ladle the soup into large bowls and garnish with a sprinkle of freshly chopped parsley or a drizzle of olive oil for a touch of elegance. Serve it alongside a slice of crusty sourdough bread or warm, flaky biscuits to soak up the broth. If you’re hosting, a side of roasted Brussels sprouts or a fresh green salad with a light vinaigrette pairs beautifully.

Drink pairings to try

Soup is comforting on its own, but pairing it with the right drink takes the experience to another level. For this soup, I love serving:

• Spiced apple cider: Warm and slightly sweet, it’s the perfect autumn companion.
• Herbal tea: A chamomile or ginger tea balances the creamy texture of the soup nicely.
• Sparkling water with citrus: Add a slice of orange or a squeeze of lemon for a refreshing contrast.

How to store and reheat leftovers

This soup keeps beautifully! Transfer any leftovers to an airtight container and store them in the refrigerator for up to 4 days. To reheat, warm it gently on the stovetop over medium heat, stirring occasionally, until heated through. If the soup has thickened too much, add a splash of water or stock to loosen it up.

You can also freeze it! Store it in freezer-safe containers for up to 3 months. Just be sure to leave a little room at the top, as liquids expand when frozen. When ready to enjoy, thaw it overnight in the fridge and reheat as usual.

Scaling up or down

Need to serve more people? Just double the recipe—it scales up beautifully. If you’re cooking for one or two, you can easily halve the recipe. Keep in mind that the wild rice will absorb more liquid the longer it sits, so adjust the broth as needed.

Troubleshooting tips

• Soup too thick? Add more stock or water until you get the consistency you like.
• Rice undercooked? Let it simmer a bit longer; wild rice can be finicky.
• Over-salted? A squeeze of lemon juice can help balance it out.

Give this soup a try!

There’s something magical about the way this wild rice soup brings together the best of autumn’s flavors. It’s cozy, hearty, and packed with nourishing ingredients that will leave you feeling great. Whether you’re making it for a family dinner, meal prepping for the week, or just treating yourself to a cozy night in, it’s sure to become a staple. So grab your stockpot (or Instant Pot) and give it a go—I can’t wait to hear how it turns out!

FAQs

1. Can I use brown rice instead of wild rice?
Yes, but keep in mind that the texture and flavor will be different. Wild rice has a nuttier taste and firmer bite.

2. Can I make this soup ahead of time?
Absolutely! In fact, the flavors deepen as it sits. Just store it in the fridge and reheat when ready to serve.

3. Can I skip the coconut milk?
You can! For a non-creamy version, simply leave it out or use a splash of almond milk for a lighter alternative.

4. What other greens can I use instead of kale?
Spinach, Swiss chard, or even collard greens would work well. Just adjust cooking times to avoid overcooking.

5. How can I make the soup spicier?
Add a pinch of red pepper flakes or a dash of hot sauce for some extra heat.

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