Make this Creamy Autumn Wild Rice Soup with fresh seasonal vegetables and greens, hearty wild rice, and a deliciously zesty, creamy broth (made with either coconut milk or cream). Instant Pot, Crock-Pot and stovetop options all included!
Yield: 8 Servings
Creamy Autumn Wild Rice Soup
Make this Creamy Autumn Wild Rice Soup with fresh seasonal vegetables and greens, hearty wild rice, and a deliciously zesty, creamy broth (made with either coconut milk or cream). Instant Pot, Crock-Pot and stovetop options all included!
Prep Time
15 minutes
Cook Time
45 minutes
Total Time
1 hour
Ingredients
- 6 cups vegetable stock (or chicken stock)
- 1 cup uncooked wild rice*
- 8 ounces baby bella mushrooms, sliced
- 8 ounces baby bella mushrooms, sliced
- 4 cloves garlic, minced
- 4 cloves garlic, minced
- 2 medium carrots, diced
- 2 medium carrots, diced
- 2 ribs celery, diced
- 2 ribs celery, diced
- 1 large (about 1 pound) sweet potato, peeled and diced
- 1 large (about 1 pound) sweet potato, peeled and diced
- 1 small white onion, peeled and diced
- 1 small white onion, peeled and diced
- 1 bay leaf
- 1 bay leaf
- 1 1/2 tablespoon Old Bay seasoning
- 1 1/2 tablespoon Old Bay seasoning
- 1 (14-ounce) can unsweetened coconut milk (or see cream sauce option below*)
- 1 (14-ounce) can unsweetened coconut milk (or see cream sauce option below*)
- 2 large handfuls of kale, roughly chopped with thick stems removed
- 2 large handfuls of kale, roughly chopped with thick stems removed
- fine sea salt and freshly-cracked black pepper
- fine sea salt and freshly-cracked black pepper
Instructions
Step-By-Step Instructions
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