Description
This Cozy Autumn Wild Rice Soup is a hearty, creamy, and comforting bowl filled with wild rice, earthy mushrooms, sweet potatoes, carrots, celery, kale, and aromatic seasonings. Simmered in a flavorful vegetable or chicken stock and finished with creamy coconut milk, it is the perfect warming dinner for chilly autumn evenings.
Ingredients
- 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
- 1 (14-ounce) can unsweetened coconut milk
- 2 large handfuls kale, roughly chopped with thick stems removed
- Fine sea salt and freshly-cracked black pepper, to taste
Instructions
- Heat a large soup pot or Dutch oven over medium heat. Add the diced onion, carrots, celery, and mushrooms and cook for 5–7 minutes, stirring occasionally, until the vegetables begin to soften.
- Add the minced garlic and cook for about 30 seconds, until fragrant.
- Pour in the vegetable stock or chicken stock. Add the uncooked wild rice, diced sweet potato, bay leaf, and Old Bay seasoning. Stir well to combine.
- Bring the soup to a gentle boil, then reduce the heat to low. Cover and simmer for about 40–45 minutes, or until the wild rice is tender and the sweet potatoes are cooked through.
- Remove the bay leaf. Stir in the coconut milk and chopped kale.
- Continue simmering uncovered for 5–7 minutes, until the kale is tender and the soup is creamy and heated through.
- Taste and season with fine sea salt and freshly-cracked black pepper as needed.
- Serve hot and enjoy this cozy autumn soup with your favorite crusty bread or a simple side salad.
Notes
- Wild rice cooking times can vary, so simmer until the grains are tender and beginning to split.
- Use vegetable stock for a vegetarian version or chicken stock for a richer flavor.
- Unsweetened coconut milk adds creaminess without overpowering the savory flavors of the soup.
- For a thicker soup, simmer uncovered for a few extra minutes after adding the coconut milk.
- Leftovers can be stored in the refrigerator and reheated gently. The soup may thicken as it sits, so add a little extra stock when reheating if needed.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: One-Pot
- Cuisine: American