Description
Cozy Autumn Wild Rice Soup is a hearty, nourishing dish perfect for chilly days. Packed with nutritious wild rice, sweet potatoes, tender mushrooms, and kale in a flavorful broth infused with garlic, Old Bay seasoning, and creamy coconut milk. This vegetarian soup offers warmth and comfort with a touch of seasonal autumn flavors.
Ingredients
Scale
Soup Base
- 6 cups vegetable stock (or chicken stock)
- 1 bay leaf
- 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
- 2 large handfuls of kale, roughly chopped with thick stems removed
- 1 1/2 tablespoon Old Bay seasoning
- 1 (14-ounce) can unsweetened coconut milk (or cream sauce option)
- Fine sea salt, to taste
- Freshly-cracked black pepper, to taste
Grains and Vegetables
Seasonings and Dairy
Instructions
- Prepare Ingredients: Start by washing the wild rice thoroughly under cold water to remove any debris. Peel and dice the sweet potato, dice the carrots, celery, and onion. Slice the baby bella mushrooms and mince the garlic. Roughly chop the kale, removing the thick stems.
- Sauté Vegetables: In a large soup pot or Dutch oven over medium heat, add a small amount of oil or butter (optional). Add the diced onions, carrots, celery, and garlic. Sauté for 5-7 minutes until the vegetables are softened and fragrant.
- Add Mushrooms and Sweet Potato: Add the sliced mushrooms and diced sweet potato to the pot. Continue to cook for another 5 minutes, stirring occasionally, allowing the mushrooms to release moisture and begin browning slightly.
- Combine Wild Rice and Stock: Add the rinsed wild rice, bay leaf, Old Bay seasoning, and vegetable stock to the pot. Stir well to combine all ingredients.
- Simmer the Soup: Bring the mixture to a gentle boil, then reduce heat to low. Cover the pot and let the soup simmer for about 45 minutes to 1 hour, or until the wild rice and vegetables are tender and the rice has expanded fully.
- Add Coconut Milk and Kale: Stir in the coconut milk and kale. Cook uncovered for an additional 10 minutes until the kale is wilted and tender. Adjust seasoning with fine sea salt and freshly ground black pepper to taste.
- Serve: Remove the bay leaf before serving. Ladle the warm soup into bowls and enjoy the comforting blend of flavors and textures.
Notes
- Use vegetable stock for a vegetarian/vegan version or chicken stock for deeper flavor.
- Rinsing wild rice is important to remove grit and improve texture.
- You can substitute coconut milk with a creamy sauce or heavy cream for a richer texture.
- This soup can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop.
- Leftover soup also freezes well for up to 3 months.
- Adjust the Old Bay seasoning according to your preferred level of spice and flavor intensity.
Keywords: wild rice soup, autumn soup, vegetarian soup, hearty soup, coconut milk soup, sweet potato soup, kale soup, mushroom soup