Creamy Autumn Wild Rice Vegetable Soup (Print Version)
# Ingredients:
→ Base
01 -
6 cups vegetable stock (or chicken stock)
02 -
1 cup uncooked wild rice
03 -
8 ounces baby bella mushrooms, sliced
→ Vegetables
04 -
4 cloves garlic, minced
05 -
2 medium carrots, diced
06 -
2 ribs celery, diced
07 -
1 large sweet potato (about 1 pound), peeled and diced
08 -
1 small white onion, peeled and diced
09 -
2 large handfuls kale, roughly chopped, stems removed
→ Seasonings & Liquids
10 -
1 bay leaf
11 -
1 1/2 tablespoons Old Bay seasoning
12 -
1 can (14 oz) unsweetened coconut milk
13 -
Salt and freshly-cracked black pepper to taste
# Instructions:
01 -
Add stock, rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf and Old Bay seasoning to Instant Pot. Stir to combine.
02 -
Pressure cook on high for 25 minutes. Natural release for 10 minutes, then quick release remaining pressure. Remove bay leaf.
03 -
Heat extra tablespoon butter/oil in stockpot. Sauté onion 5 minutes until translucent. Add garlic and cook 1-2 minutes more.
04 -
Add remaining base ingredients except coconut milk and kale. Bring to simmer, reduce heat, cover and cook 30-40 minutes until rice is tender.
05 -
For either method, stir in coconut milk and kale at end. Season with salt, pepper and additional Old Bay if desired.
# Notes:
01 -
A cozy autumn soup featuring wild rice, seasonal vegetables and creamy coconut milk broth. Can be made on stovetop or in Instant Pot.
02 -
Cream sauce can be substituted for coconut milk using butter, flour and regular milk.
03 -
Slow cooker method not recommended due to inconsistent results with rice cooking times.