Nothing says comfort like a warm bowl of wild rice soup on a chilly fall day. This Cozy Autumn Wild Rice Soup is filled with hearty ingredients like wild rice, sweet potatoes, mushrooms, carrots, and kale—all simmered together in a creamy, flavorful broth. Whether you make it with coconut milk for a vegan option or go classic with cream, this soup is a must-have for cozy nights in. It’s easy to make on the stovetop or in the Instant Pot!
Why You’ll Love This Soup
- 🍂 Perfect for fall and winter
- 🥬 Packed with seasonal veggies
- 🌾 Hearty and nourishing thanks to wild rice
- 🥥 Creamy with coconut milk or classic cream sauce
- 🥣 Includes stovetop and Instant Pot instructions
- 🐓 Optional chicken add-in for a heartier version
Ingredients You’ll Need
Here’s what goes into this nourishing bowl of comfort:
- Wild rice – Adds a nutty flavor and chewy texture. (Use 100% wild rice, not a blend.)
- Vegetable or chicken stock – Your base for a rich, flavorful broth.
- Sweet potato, carrots, celery, onion – A colorful mix of fall produce.
- Baby bella mushrooms – Earthy and savory.
- Garlic – For depth of flavor.
- Old Bay seasoning + bay leaf – “The bays” add a warm, spiced kick.
- Coconut milk or cream sauce – Choose your creaminess: vegan or classic.
- Fresh kale – Stirred in at the end for vibrant color and nutrients.
- Salt and black pepper – Season to taste.
How to Make It
Stovetop Instructions:
- Sauté the veggies: Heat olive oil or butter in a large stockpot over medium-high. Add onion and cook until translucent. Stir in garlic and sauté briefly.
- Simmer the soup: Add broth, wild rice, mushrooms, carrots, celery, sweet potato, Old Bay, and bay leaf. Cover and simmer for 30–40 minutes, stirring occasionally, until rice is tender.
- Add cream and greens: Stir in coconut milk (or cream sauce) and chopped kale. Simmer until kale is wilted.
- Season and serve: Add salt and pepper to taste. Serve warm with crusty bread.
Instant Pot Instructions:
- Add wild rice, broth, veggies, garlic, Old Bay, and bay leaf to the Instant Pot.
- Cook on high pressure for 25 minutes, then natural release for 10 minutes. Quick release any remaining pressure.
- Stir in coconut milk and kale.
- Season with salt and pepper. Serve warm!
Optional Add-Ins & Variations
- Make it creamy with a roux-based sauce – Butter, flour, and milk make a rich traditional base.
- Add shredded chicken – For extra protein and classic comfort.
- Try other greens – Spinach, collards, or Swiss chard work great.
- Use different seasonings – Swap Old Bay for Italian seasoning or herbs de Provence.
- Make it gluten-free – Stick with the coconut milk version or thicken with cornstarch slurry.
Pro Tips
- Soup thickens as it cools – Add a splash of broth when reheating.
- Coconut milk adds natural sweetness – A perfect balance to the savory broth.
- Want a kick? Add a pinch of red pepper flakes or extra Old Bay.
Cozy Soup Pairings
Serve this wild rice soup with:
- Crusty bread or garlic knots
- A crisp apple walnut salad
- Roasted Brussels sprouts or acorn squash
Cozy Autumn Wild Rice Soup
Yield: 8 servings
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 oz baby bella mushrooms, sliced
- 4 cloves garlic, minced
- 2 medium carrots, diced
- 2 ribs celery, diced
- 1 large (about 1 lb) sweet potato, peeled and diced
- 1 small white onion, diced
- 1 bay leaf
- 1½ tablespoons Old Bay seasoning*
- 1 (14-ounce) can unsweetened coconut milk (or cream sauce option)
- 2 large handfuls kale, roughly chopped (stems removed)
- Fine sea salt and freshly-cracked black pepper, to taste
*Note: Wild rice (not a blend) is recommended. Old Bay can be substituted with other seasoning blends like Cajun, Italian, or herbs de Provence.
Instant Pot Method
- Combine base ingredients: In the Instant Pot, combine vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf, and Old Bay seasoning. Stir to combine.
- Pressure cook: Cook on high pressure for 25 minutes. Let naturally release for 10 minutes, then quick-release remaining pressure. Discard bay leaf.
- Finish the soup: Stir in coconut milk and kale. Season with salt, pepper, and extra Old Bay if desired.
- Serve: Ladle into bowls and enjoy warm.
Stovetop Method
- Sauté aromatics: In a large pot, heat 1 tablespoon olive oil or butter over medium-high. Add onion and sauté 5 minutes. Add garlic and cook 1–2 more minutes.
- Add base ingredients: Stir in stock, wild rice, mushrooms, carrots, celery, sweet potato, bay leaf, and Old Bay.
- Simmer: Bring to a boil, then reduce heat to medium-low. Cover and simmer for 30–40 minutes, or until rice is tender.
- Finish the soup: Stir in coconut milk and kale. Season with salt, pepper, and additional Old Bay to taste.
- Serve: Enjoy hot with crusty bread.