Cozy Autumn Wild Rice Soup
A warming, hearty soup with wild rice, seasonal vegetables and creamy broth — perfect for fall.
Equipment
- Large soup pot or stockpot
- Knife & cutting board
- Wooden spoon or spatula
Ingredients
Base
- 6 cups vegetable stock (or chicken stock)
- 1 cup uncooked wild rice
Vegetables & aromatics
- 8 ounces baby bella mushrooms, sliced
- 4 cloves garlic, minced
- 2 medium carrots, diced
- 2 ribs celery, diced
- 1 large sweet potato, peeled & diced
- 1 white onion, diced small
- 1 bay leaf
- 1.5 tablespoons Old Bay seasoning
Cream & finish
- 1 (14-ounce) can unsweetened coconut milk
- 2 large handfuls kale, roughly chopped (stems removed)
- salt & freshly ground black pepper, to taste
Instructions
- In a large pot, combine vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf, and Old Bay seasoning. Stir to combine.
- Bring to a simmer, then reduce heat to medium-low, cover, and cook for about 30–40 minutes, stirring occasionally, until the rice & vegetables are tender.
- Discard the bay leaf. Stir in the coconut milk and kale until combined.
- Season with salt and pepper to taste (and extra Old Bay if desired).
- Serve warm. If the soup thickens too much as it cools, stir in a bit more stock before serving.
Notes
You can swap the coconut milk for dairy milk or cream (or a roux-based cream sauce) if you prefer non-vegan. The soup will thicken as it cools — add extra stock when reheating if needed. :contentReference[oaicite:0]{index=0}