Wild Rice Soup

Cozy up with this Autumn Wild Rice Soup

As the leaves turn and the days grow cooler, nothing satisfies quite like a steaming bowl of soup. This cozy autumn wild rice soup is a celebration of seasonal flavors and warmth, making it the perfect addition to your fall repertoire. With its hearty ingredients and rich, comforting textures, it’s a dish that begs to be enjoyed on chilly evenings or during family gatherings. Plus, it’s all made conveniently in your Instant Pot, which means less mess and more time to relish those autumn vibes.

What Makes This Recipe Special

What makes this cozy autumn wild rice soup truly remarkable is not just the delightful combination of flavors, but also its incredible ease of preparation. It’s a budget-friendly recipe that relies on wholesome ingredients you likely already have at home. Perfect for a weeknight dinner or a casual gathering, this soup transcends mere sustenance to become a comforting ritual as the nights draw in.

"This soup is now a fall staple in our house! It’s rich and creamy, yet healthy. My kids even ask for seconds!" — Emily R.

Your Easy Cooking Guide

Preparing this autumn wild rice soup is as straightforward as it is satisfying. You can expect a fuss-free experience thanks to the Instant Pot, taking advantage of its sauté and pressure-cooking functions. You’ll find robust flavors intertwined, from the earthy mushrooms and nutty wild rice to the fresh brightness from the kale and lemon.

What You’ll Need

Here are the ingredients for your cozy autumn wild rice soup:

• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 3 carrots, peeled and sliced
• 3 celery stalks, chopped
• 1 pound baby Bella (cremini) mushrooms, sliced
• 1 cup uncooked wild rice (not a blend)
• 6 cups vegetable broth
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• ½ teaspoon red pepper flakes (optional)
• 1 teaspoon fresh thyme (or ½ teaspoon dried)
• 1 cup full-fat coconut milk
• 2 cups chopped kale or spinach
• 2 tablespoons lemon juice
• Optional: chopped parsley or chives for garnish

Note: If you’re looking for alternative ingredients, feel free to swap in other hearty greens, such as Swiss chard or collard greens, for a different twist.

Step-by-Step Directions

1. Start by setting your Instant Pot to the “Sauté” function. Add the olive oil, diced onion, minced garlic, sliced carrots, and chopped celery. Sauté for about 5 minutes until everything is fragrant.
2. Next, stir in the sliced mushrooms along with salt, pepper, thyme, and red pepper flakes (if using). Cook for an additional 3 minutes.
3. Add the uncooked wild rice and pour in the vegetable broth. Stir to combine.
4. Seal the Instant Pot lid and set it to High Pressure for 35 minutes. Allow for a natural release for 10 minutes before doing a quick release.
5. Once the steam has released, stir in the coconut milk, chopped kale or spinach, and lemon juice. Warm everything through for about 5-10 minutes.
6. Taste and adjust seasonings if needed. Garnish with parsley or chives and serve hot.

Best Way to Serve

This cozy soup is delicious on its own, but you can elevate the experience with a few simple sides. Serve it alongside crusty bread or a fresh garden salad for a complete meal. Croutons add a delightful crunch on top, and don’t forget about a drizzle of extra coconut milk or a sprinkle of cheese for those who don’t mind dairy.

Storage Tips

Leftovers? Yes, please! This wild rice soup stores beautifully. Keep any leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, do so in the saucepan over medium heat, adding a splash of vegetable broth or water to maintain the creamy consistency. If you want to freeze it, store in a freezer-safe container for up to 3 months. Just make sure to omit the greens before freezing, as they don’t hold up well.

Pro Chef Tips

1. Flavor Boost: For an added depth of flavor, consider roasting the vegetables before adding them to the soup. It brings out their natural sweetness.
2. Rice Prepping: Rinse your wild rice under cold water before cooking to remove any excess starch, ensuring a better texture.
3. Creamy Perfection: If you prefer a slightly thicker soup, blend a portion of it once cooked. This creates a creamy base while keeping hearty chunks intact.

Creative Twists

Want to switch things up? Here are a few variations to consider:

• Add Protein: Stir in cooked chicken or turkey for a heartier meal.
• Spice It Up: Add curry powder or a dash of harissa for a spiced version that will warm you to your core.
• Vegan-Friendly: Substitute coconut milk with cashew cream for a nut-based option.

Your Questions Answered

How long does it take to prepare this soup?

With the instant pot, the total time is about 50 minutes, including prep and cooking. Most of that is hands-off time!

Can I substitute any of the vegetables?

Absolutely! This recipe is versatile—feel free to swap in additional veggies like sweet potatoes, zucchini, or bell peppers depending on what you have on hand.

Is this soup suitable for meal prep?

Yes! It keeps well in the fridge, making it a fantastic meal prep option for busy weekdays. Just remember the storage tips above for best practices.

With its nourishing ingredients and comforting aroma, this cozy autumn wild rice soup is bound to become a favorite in your household. Get ready to harvest the flavors of fall!

Autumn Wild Rice Soup

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• Total Time: 50 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

A cozy and comforting soup featuring hearty wild rice, mushrooms, and kale, perfect for autumn evenings.

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Ingredients

Scale 1x2x3x

• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 3 carrots, peeled and sliced
• 3 celery stalks, chopped
• 1 pound baby Bella (cremini) mushrooms, sliced
• 1 cup uncooked wild rice
• 6 cups vegetable broth
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• ½ teaspoon red pepper flakes (optional)
• 1 teaspoon fresh thyme (or ½ teaspoon dried)
• 1 cup full-fat coconut milk
• 2 cups chopped kale or spinach
• 2 tablespoons lemon juice
• Optional: chopped parsley or chives for garnish

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Instructions

1. Set your Instant Pot to the “Sauté” function. Add olive oil, diced onion, minced garlic, sliced carrots, and chopped celery. Sauté for about 5 minutes until fragrant.
2. Stir in sliced mushrooms, salt, pepper, thyme, and red pepper flakes (if using). Cook for an additional 3 minutes.
3. Add uncooked wild rice and pour in vegetable broth. Stir to combine.
4. Seal the Instant Pot lid and set to High Pressure for 35 minutes. Allow a natural release for 10 minutes before a quick release.
5. Once steam has released, stir in coconut milk, chopped kale or spinach, and lemon juice. Warm through for about 5-10 minutes.
6. Taste and adjust seasonings if needed. Garnish with parsley or chives and serve hot.

Notes

Leftovers store beautifully in an airtight container for up to 4 days. Can be frozen for up to 3 months without greens.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Main Course
• Method: Instant Pot
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 320
• Sugar: 5g
• Sodium: 600mg
• Fat: 15g
• Saturated Fat: 10g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 6g
• Protein: 10g
• Cholesterol: 0mg

Keywords: soup, wild rice, autumn, vegetarian, cozy meal