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Cozy Autumn Wild Rice Soup Recipe – Best of Fall

Cozy Autumn Wild Rice Soup served in rustic kitchen
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This Cozy Autumn Wild Rice Soup features fresh seasonal produce, hearty wild rice, and a zesty creamy broth. Vegan and nourishing, it’s perfect for chilly days with comforting textures and bold flavor.

Ingredients

Scale
  • 6 cups vegetable stock (or chicken stock)
  • 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 sweet potato (about 1 pound), peeled and diced
  • 1 small white onion, peeled and diced
  • 1 bay leaf
  • 1 1/2 tablespoons Old Bay seasoning
  • 1 (14-ounce) can unsweetened coconut milk (or see cream sauce option)
  • 2 large handfuls of kale, roughly chopped with thick stems removed
  • Fine sea salt and freshly cracked black pepper

Instructions

1. Instant Pot Method: Combine vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf, and Old Bay seasoning in the bowl of an Instant Pot. Stir briefly.

2. Cover and cook on manual (high pressure) for 25 minutes. Let naturally release for 10 minutes, then quick release any remaining pressure. Discard bay leaf.

3. Add coconut milk and kale. Stir to combine and season with salt and pepper to taste. Serve warm.

4. Stovetop Method: Heat 1 tablespoon olive oil or butter in a large stockpot over medium-high heat. Sauté onion for 5 minutes until soft.

5. Add garlic and cook 1–2 minutes until fragrant.

6. Add vegetable stock, wild rice, mushrooms, carrots, celery, sweet potato, bay leaf, and Old Bay seasoning. Stir to combine.

7. Bring to a simmer, reduce heat to medium-low, cover, and cook 30–40 minutes, stirring occasionally, until rice is tender.

8. Add coconut milk and kale. Stir to combine and season to taste. Serve warm.

Notes

Use 100% wild rice for best texture; cooking time may vary with blends or other rice types.

To make a dairy-based version, replace coconut milk with 1½ cups half and half, or make a quick cream sauce with butter, flour, and milk.

This soup is not ideal for slow cookers due to inconsistent heat and evaporation. Stick to stovetop or Instant Pot methods.

Soup thickens as it sits; add broth to thin when reheating.

Keeps well in the fridge for 4–5 days or freeze for up to 3 months.

Find it online: https://cookingwithramsay.com/cozy-autumn-wild-rice-soup/