Cozy Autumn Wild Rice Soup

As the leaves start to turn and the air grows crisp, there’s nothing quite like a steaming bowl of Cozy Autumn Wild Rice Soup to make you feel at home. This hearty soup combines nutty wild rice, earthy mushrooms, tender sweet potato, and nutrient-rich kale in a flavorful broth, all finished with a creamy swirl of coconut milk. The result? A nourishing, soul-warming dish that’s perfect for chilly fall and winter days.

Wild rice has always been one of my favorite grains to use in seasonal soups. Its chewy texture and deep, nutty flavor stand up beautifully to long cooking times, making it the ideal base for a veggie-packed, aromatic meal. Add in a medley of carrots, celery, onions, and sweet potato for sweetness and depth, and finish with leafy kale for freshness. The addition of Old Bay seasoning gives the broth a subtle herbal and savory kick, making each spoonful exciting.

Whether you make it in the Instant Pot for a quick, hands-off weeknight dinner or simmer it slowly on the stovetop for a Sunday family meal, this soup delivers comfort in every bite.

Why You’ll Love This Cozy Autumn Wild Rice Soup

• Hearty and filling: Packed with whole grains, vegetables, and creamy richness.
• Versatile cooking methods: Works beautifully in both Instant Pot and stovetop versions.
• Seasonal ingredients: Makes the most of autumn produce like sweet potatoes, mushrooms, and kale.
• Dairy-free option: Coconut milk adds creaminess without dairy, making it vegan-friendly.
• Perfect for meal prep: Tastes even better the next day and freezes well.

Ingredients

Serves 8 generous portions.

• 6 cups vegetable stock (or chicken stock for non-vegan option)
• 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
• 1½ tablespoons Old Bay seasoning
• 1 (14-ounce) can unsweetened coconut milk (or cream sauce option below*)
• 2 large handfuls kale, roughly chopped, thick stems removed
• Fine sea salt and freshly cracked black pepper, to taste

Instant Pot Method

Step 1: Combine Base Ingredients

In the bowl of your Instant Pot, add the vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf, and Old Bay seasoning. Stir briefly to mix.

Step 2: Pressure Cook

Lock the lid and set the Instant Pot to cook on manual (high pressure) for 25 minutes. Once the cooking time ends, allow the pressure to naturally release for 10 minutes before carefully opening the vent to quick release the remaining pressure. Remove the lid and discard the bay leaf.

Step 3: Add Creaminess and Greens

Stir in the coconut milk and kale until well combined. The residual heat will soften the kale without overcooking it. Taste the soup and adjust seasoning with salt, pepper, and extra Old Bay if desired.

Step 4: Serve

Ladle the soup into bowls and serve warm. Garnish with fresh parsley or a sprinkle of smoked paprika for extra flavor.

Stovetop Method

Step 1: Sauté the Aromatics

In a large stockpot over medium-high heat, warm 1 tablespoon of butter or olive oil. Add the diced onion and cook for about 5 minutes until softened and translucent. Stir in the garlic and cook for an additional 1–2 minutes until fragrant.

Step 2: Build the Soup Base

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

Step 3: Simmer Until Tender

Bring the soup to a gentle simmer, then reduce the heat to medium-low. Cover and cook for 30–40 minutes, stirring occasionally, until the rice is tender and the sweet potatoes are cooked through.

Step 4: Add Final Ingredients

Stir in the coconut milk and kale, mixing until the soup becomes creamy and the kale is just wilted. Taste and adjust seasoning as needed.

Step 5: Serve

Serve warm, with crusty bread on the side for dipping.

Recipe Tips

• Rinse the wild rice: This removes excess starch and prevents cloudiness in the broth.
• Don’t overcook the kale: Add it at the end for the best color and texture.
• Use fresh stock: A high-quality vegetable or chicken stock makes a big difference in flavor.
• Make it creamier: If you’re not avoiding dairy, substitute the coconut milk with a cream sauce made from butter, flour, and milk.
• Meal prep friendly: Store leftovers in the fridge for up to 5 days or freeze for up to 3 months.

Variations

• Protein boost: Add cooked shredded chicken, turkey, or white beans for extra protein.
• Extra veggies: Swap sweet potato for butternut squash or add parsnips for a slightly sweeter taste.
• Herb lovers: Add fresh thyme, rosemary, or sage for more autumn flavors.
• Spicy twist: Stir in a pinch of red pepper flakes for gentle heat.

Serving Suggestions

This Cozy Autumn Wild Rice Soup is filling enough to stand on its own, but it also pairs wonderfully with:

• Warm crusty bread or garlic breadsticks
• A crisp fall salad with apple slices and walnuts
• Grilled cheese sandwiches for a comfort food combo
• A simple charcuterie board for a casual dinner

Storage and Freezing

• Refrigerate: Store in airtight containers in the fridge for up to 5 days.
• Freeze: Allow the soup to cool completely, then freeze in portioned containers for up to 3 months. Thaw overnight in the fridge before reheating on the stove.
• Reheat gently: Avoid boiling after adding coconut milk to preserve creaminess.

Why It’s Perfect for Fall and Winter

This soup captures everything we love about cool-weather cooking—seasonal produce, hearty grains, and warming spices. It’s the kind of meal that’s just as satisfying after a day of apple picking as it is after shoveling snow. It’s comforting yet nutrient-dense, making it a feel-good option for cozy nights in.

Final Thoughts

There’s something magical about a big pot of Cozy Autumn Wild Rice Soup simmering away in the kitchen. The aroma of garlic, mushrooms, and herbs fills the air, and the first spoonful delivers deep, rich flavors balanced by the brightness of fresh kale. Whether you make it in your Instant Pot or take your time on the stovetop, this soup is a perfect embodiment of fall comfort food. Serve it to friends, family, or just yourself on a quiet evening—you’ll feel instantly warmed from the inside out.

The Goods

Cozy Autumn Wild Rice Soup

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Warm up with this hearty Cozy Autumn Wild Rice Soup made with mushrooms, sweet potato, kale, and coconut milk. Perfect fall comfort food!

Course Appetizer, Side Dish, Soup

Cuisine American

Recipes

• 6 cups vegetable stock or chicken stock for non-vegan option
• 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
• 1½ tablespoons Old Bay seasoning
• 1 14-ounce can unsweetened coconut milk (or cream sauce option below*)
• 2 large handfuls kale roughly chopped, thick stems removed
• Fine sea salt and freshly cracked black pepper to taste

Instructions

Step 1: Combine Base Ingredients

• In the bowl of your Instant Pot, add the vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf, and Old Bay seasoning. Stir briefly to mix.

Step 2: Pressure Cook

• Lock the lid and set the Instant Pot to cook on manual (high pressure) for 25 minutes. Once the cooking time ends, allow the pressure to naturally release for 10 minutes before carefully opening the vent to quick release the remaining pressure. Remove the lid and discard the bay leaf.

Step 3: Add Creaminess and Greens

• Stir in the coconut milk and kale until well combined. The residual heat will soften the kale without overcooking it. Taste the soup and adjust seasoning with salt, pepper, and extra Old Bay if desired.

Step 4: Serve

• Ladle the soup into bowls and serve warm. Garnish with fresh parsley or a sprinkle of smoked paprika for extra flavor.

Stovetop Method

Step 1: Sauté the Aromatics

• In a large stockpot over medium-high heat, warm 1 tablespoon of butter or olive oil. Add the diced onion and cook for about 5 minutes until softened and translucent. Stir in the garlic and cook for an additional 1–2 minutes until fragrant.

Step 2: Build the Soup Base

• Add the vegetable stock, wild rice, mushrooms, carrots, celery, sweet potato, bay leaf, and Old Bay seasoning. Stir well to combine all ingredients.

Step 3: Simmer Until Tender

• Bring the soup to a gentle simmer, then reduce the heat to medium-low. Cover and cook for 30–40 minutes, stirring occasionally, until the rice is tender and the sweet potatoes are cooked through.

Step 4: Add Final Ingredients

• Stir in the coconut milk and kale, mixing until the soup becomes creamy and the kale is just wilted. Taste and adjust seasoning as needed.

Step 5: Serve

• Serve warm, with crusty bread on the side for dipping.