Hearty Fall Wild Rice Soup Recipe: Warm Bowl of Comfort

Autumn brings a palette of warmth and comfort with this hearty wild rice soup that captures the season’s essence.

Crisp leaves swirl outside while inside, a steaming pot of wild rice soup promises pure culinary comfort.

Tender vegetables and rich, nutty rice create a symphony of flavors that dance on your palate.

Earthy mushrooms and aromatic herbs blend seamlessly in this soul-warming dish.

Each spoonful wraps you in a cozy blanket of deliciousness that chases away the evening chill.

The soup simmers with rustic charm, inviting you to savor every delectable moment.

Ladle up a bowl and let this wild rice soup become your new autumn dinner companion.

Why Cozy Wild Rice Soup Comforts

• Packed with a rainbow of vegetables like sweet potato, carrots, and kale, this soup delivers powerful nutrients and vitamins in every comforting spoonful.
• Instant Pot magic transforms complex ingredients into a delicious meal with minimal effort, making it perfect for busy home cooks seeking hassle-free dinner solutions.
• Warm, hearty wild rice soup captures the essence of autumn with its rich, earthy flavors and soul-soothing texture that wraps you in culinary coziness.
• Flexible recipe allows simple swaps and additions, letting home chefs personalize the soup to match their taste preferences or dietary needs without complicated modifications.

Ingredients in Wild Rice Soup

• Wild Rice: A hearty and nutty grain that adds texture and depth to the soup.
• Vegetable Stock: The flavorful liquid base that provides a rich and comforting foundation.
• Mushrooms: Earthy fungi that contribute a savory and umami flavor to the dish.
• Carrots, Celery, Sweet Potato: Colorful vegetables that add sweetness, nutrition, and a robust vegetable base.
• Onion, Garlic: Aromatic ingredients that provide a deep, savory flavor profile.

• Bay Leaf: A fragrant herb that infuses the soup with a subtle, herbal note.
• Old Bay Seasoning: A classic spice blend that adds warmth and complexity to the soup.

• Coconut Milk: A creamy, dairy-free liquid that adds richness and a subtle tropical hint.
• Kale: A nutrient-dense leafy green that brings a fresh, slightly bitter taste and vibrant color.

• Salt, Pepper: Basic seasonings to enhance and balance the overall flavor of the soup.

Directions for Wild Rice Soup

Step 1: Blend Hearty Base Ingredients

• Vegetable stock
• Uncooked wild rice
• Mushrooms
• Garlic
• Carrots
• Celery
• Sweet potato
• Onion
• Bay leaf
• Old Bay seasoning

Gently mix everything together to create a flavorful foundation for your soup.

Step 2: Create Pressure-Cooked Magic

Lock the Instant Pot lid securely and set to manual high pressure.

Cook for 25 minutes.

After the timer sounds, allow natural pressure release for 10 minutes.

Carefully release any remaining pressure and open the lid.

Remove and discard the bay leaf.

Step 3: Enhance With Creamy Goodness

Stir in coconut milk and chopped kale.

Sample the soup and adjust seasoning with salt, pepper, and extra Old Bay if desired.

The kale will soften naturally without additional cooking.

Step 4: Serve With Warmth And Love

Ladle the steaming soup into bowls.

Embrace the rich, comforting flavors of autumn with each spoonful.

This hearty soup promises to warm your soul and delight your taste buds.

Wild Rice Soup Tips to Know

• Soak wild rice overnight to reduce cooking time and improve texture. This trick helps soften the grains faster and creates a more even consistency.
• Chop vegetables uniformly to ensure even cooking and balanced flavor distribution throughout the soup. Smaller, consistent cuts mean better taste in every spoonful.
• Swap coconut milk with alternative plant-based milks like almond or oat milk for different flavor profiles. Each milk brings a unique creamy dimension to the soup.
• Add cooked chicken, tofu, or white beans to transform this soup into a more substantial meal. Plant-based proteins work wonderfully for vegetarian variations.
• Cool soup completely before refrigerating, and store kale separately to prevent wilting. The soup stays fresh for 3-4 days when properly contained in an airtight container.

Storing & Reheating Wild Rice Soup

• Store leftover soup in an airtight container within 2 hours of cooking. Keep in the refrigerator for 3-4 days, ensuring the container is sealed tightly to maintain freshness and prevent odor absorption.
• Transfer cooled soup to freezer-safe containers or heavy-duty freezer bags. Remove excess air, seal carefully, and freeze for up to 3 months. Label with the date to track storage time.
• Pour soup into a microwave-safe bowl. Cover with a microwave-safe lid or microwave-safe plastic wrap, leaving a small vent. Heat on medium power in 1-minute intervals, stirring between each interval until thoroughly warmed.
• Pour soup into a saucepan. Warm over medium-low heat, stirring occasionally to prevent sticking. Add a splash of vegetable stock if the soup seems too thick. Heat until steaming and reach an internal temperature of 165°F.

What to Pair with Wild Rice Soup

• Pair with Hearty Red Wine: Choose a robust Pinot Noir or Syrah that complements the earthy mushroom and sweet potato flavors, enhancing the soup's rich, autumnal profile.
• Serve with Rustic Whole Grain Bread: Select a crusty sourdough or multigrain bread to provide a delightful textural contrast and perfect dipping companion for the wild rice soup.
• Garnish with Herbal Crunch: Top the soup with toasted pumpkin seeds or chopped fresh chives to add a nutty, green brightness that elevates the dish's overall complexity and visual appeal.
• Match with Crisp Apple Cider: Pour a chilled, slightly sweet hard apple cider that mirrors the soup's seasonal essence and cuts through its creamy coconut milk base.

Flavor Ideas for Wild Rice Soup

• Protein Power Boost: Replace wild rice with quinoa and add diced chicken or tofu for extra protein. Perfect for athletes and fitness enthusiasts.
• Vegan Veggie Delight: Swap coconut milk with almond or oat milk, use vegetable broth, and add nutritional yeast for a creamy, plant-based version.
• Gluten-Free Comfort: Ensure all ingredients are certified gluten-free, and use gluten-free Old Bay seasoning or a homemade spice blend for those with gluten sensitivities.
• Low-Carb Alternative: Substitute wild rice with cauliflower rice and reduce sweet potato quantity to create a lighter, lower-carbohydrate soup option.

FAQs

• What makes wild rice different from regular rice?

Wild rice is actually a grass seed, not a true rice. It’s more nutritious, with higher protein, fiber, and antioxidant content compared to white or brown rice. It has a chewy texture and nutty flavor that adds depth to soups and dishes.

• Is this soup suitable for vegetarians?

Yes, this Cozy Autumn Wild Rice Soup is completely vegetarian. It uses vegetable stock, plant-based ingredients like mushrooms, sweet potato, and kale, and coconut milk instead of dairy, making it a perfect plant-based meal.

• Can I make this soup gluten-free?

Absolutely! This recipe is naturally gluten-free. Wild rice, vegetables, and the other ingredients used do not contain gluten. Just ensure your vegetable stock is certified gluten-free to maintain the recipe’s gluten-free status.

• How nutritious is this wild rice soup?

This soup is packed with nutrients. Wild rice provides protein and fiber, vegetables like sweet potato and kale offer vitamins and minerals, and mushrooms contribute antioxidants and immune-boosting properties, creating a highly nutritious one-pot meal.

Cozy Autumn Wild Rice Soup Recipe

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4.7 from 21 reviews

• Total Time: 40 minutes
• Yield: 6 1x

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Description

Hearty Wild Rice Soup celebrates Wisconsin’s harvest with creamy comfort and rustic charm. Nutty rice, tender vegetables, and rich broth blend seamlessly, offering pure warmth in each spoonful you’ll savor.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 1 cup wild rice (uncooked)
• 1 large sweet potato, peeled and diced (approximately 1 pound / 454 grams)
• 8 ounces (227 grams) sliced baby bella mushrooms
• 2 large handfuls chopped kale (remove thick stems)

Vegetables and Aromatics:

• 2 medium diced carrots
• 2 ribs diced celery
• 1 small diced white onion
• 4 cloves minced garlic

Liquid and Seasoning Components:

• 6 cups vegetable or chicken stock
• 1 (14-ounce / 414 milliliters) can coconut milk (unsweetened)
• 1 bay leaf
• 1 1/2 tablespoons Old Bay seasoning
• Salt and freshly cracked black pepper, to taste

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Instructions

1. Gather all ingredients in the Instant Pot, including vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf, and Old Bay seasoning. Thoroughly mix the components to ensure even distribution.
2. Secure the Instant Pot lid and set to manual high pressure. Cook for precisely 25 minutes at high pressure, allowing the ingredients to meld and soften.
3. After cooking completes, permit natural pressure release for 10 minutes. Carefully release any remaining pressure by opening the vent.
4. Remove the bay leaf from the mixture to prevent bitter undertones in the final dish.
5. Gently incorporate coconut milk and freshly chopped kale into the soup. Stir until kale begins to wilt slightly and integrates with the other ingredients.
6. Taste the soup and adjust seasoning with salt, pepper, and additional Old Bay as desired for balanced flavor profile.
7. Ladle the warm soup into serving bowls, ensuring each portion contains a rich blend of vegetables, rice, and aromatic seasonings. Serve immediately while piping hot for maximum enjoyment.

Notes

• Swap wild rice with quinoa or brown rice for different textures and nutritional profiles.
• Substitute coconut milk with dairy-free alternatives like almond or oat milk for lighter consistency.
• Include protein boost by adding cooked chicken, tofu, or white beans directly into the soup.
• Enhance soup’s depth by roasting vegetables before adding them to the Instant Pot for richer, caramelized flavors.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Lunch, Dinner
• Method: Pressure Cooking
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 250
• Sugar: 5g
• Sodium: 600mg
• Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 5g
• Protein: 6g
• Cholesterol: 0mg