Cozy Autumn Wild Rice Soup at home
- Yield 8
- Prep 15 minutes
- Cook 45 minutes
Cozy Autumn Wild Rice Soup at home is a soup recipe on Avoteb. The yield on the card is 8. The amounts and the method are both on this page.
Ingredients
Yield: 8 servings
- 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 (about 1 pound) sweet potato, peeled and diced
- 1 small white onion, peeled and diced
- 1 bay leaf
- 1 1/2 tablespoons Old Bay seasoning
- 1 (14-ounce) can unsweetened coconut milk (or see cream sauce option below*)
- 2 large handfuls of kale, roughly chopped with thick stems removed
- fine sea salt and freshly-cracked black pepper
Method
Mix 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. Whisk briefly to combine.
Pressure cook. Lid 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. Lift lid and discard the bay leaf.
Tip in 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.
Plate Plate warm and enjoy!
Sauté the veggies. Warm (an extra) 1 tablespoon butter or olive oil in a large stockpot over medium-a hot burner. Tip in 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.
Tip in in the vegetable stock, wild rice, mushrooms, carrots, celery, sweet potato, bay leaf and Old Bay seasoning. Whisk to combine.
Let it bubble gently. Continue cooking until the soup reaches a let it bubble gently. Then reduce heat to medium-low, cover and let it bubble gently for 30 to 40 minutes until the rice is tender, stirring occasionally.
Tip in 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.
Plate Plate warm and enjoy!
