If you’re craving something heartwarming and full of autumn vibes, you’re going to adore this Cozy Autumn Wild Rice Soup Recipe. It’s packed with earthy mushrooms, sweet potatoes, and that irresistibly nutty wild rice, all swimming in a creamy, spiced broth that just screams comfort. Whether you’re curling up after a crisp fall walk or feeding a hungry crowd, this soup hits every cozy note perfectly. Stick around, and I’ll walk you through everything you need to make it just right.
Why You’ll Love This Recipe
- A Flavorful Blend: The combination of wild rice, sweet potatoes, and mushrooms creates layers of rich, earthy taste you won’t find in your average soup.
- Comfort in Every Spoonful: It’s creamy without heavy dairy, making it perfect for plant-based or lighter diets without sacrificing richness.
- Flexible Cooking Methods: Whether you’ve got an Instant Pot or stovetop skills, this soup comes together beautifully either way.
- Seasonal & Nourishing: Packed with autumn veggies and hearty greens, it’s like swallowing a warm hug on a chilly day.
Ingredients You’ll Need
Each ingredient here has a purpose, making your Cozy Autumn Wild Rice Soup Recipe taste vibrant and comforting. When I shop for wild rice, I look for whole grain blends or pure wild rice to get that perfect chewy texture. And don’t skip on the Old Bay—it’s a game changer that brings a subtly spicy-salty warmth to the pot.
- Vegetable stock (or chicken stock): A rich, flavorful base that ties everything together—homemade or low-sodium store-bought both work great.
- Wild rice: Adds that signature chewy texture and nuttiness—you’ll love how it stands up in the broth.
- Baby bella mushrooms: Their deep, earthy flavor amps up the savory notes and adds meaty substance.
- Garlic: Freshly minced garlic delivers warmth and aroma that wakes up the whole soup.
- Carrots: Sweetness and a pop of color to keep things vibrant and nourishing.
- Celery: Adds a mild, fresh crunch and balances the sweet notes beautifully.
- Sweet potato: Cubed and tender, it brings creamy sweetness and a lovely fall feel.
- White onion: Sauteed until soft, this is the soup’s flavorful foundation.
- Bay leaf: Infuses subtle aromatic depth—just remember to remove before serving!
- Old Bay seasoning: This unexpected seasoning adds a unique warmth and complexity that I learned to love after trying it here.
- Unsweetened coconut milk: Creams up the soup without heaviness—if dairy’s your thing, a cream sauce alternative works, too.
- Kale: Adds color, nutrition, and a bit of bite that balances the richness perfectly.
- Fine sea salt and freshly cracked black pepper: To taste—essential for seasoning properly and making those flavors pop.
Variations
I love making this Cozy Autumn Wild Rice Soup Recipe my own depending on what’s in my fridge or who I’m cooking for. It’s super flexible, so feel free to swap in your favorites or keep it classic as you like—it all tastes wonderful.
- Add protein: I once tossed in shredded rotisserie chicken after cooking for a heartier meal—it soaked up all those cozy flavors beautifully.
- Use cream sauce: If coconut milk isn’t your thing, a simple roux-based cream sauce gives the soup a richer texture I adore on colder days.
- Spice it up: Feel free to sprinkle in a pinch of cayenne or smoked paprika to turn up the warmth when the weather really calls for it.
- Make it vegan: Stick with vegetable stock and coconut milk, and you’re good to go—all the flavor, none of the dairy.
How to Make Cozy Autumn Wild Rice Soup Recipe
Step 1: Combine Your Base Ingredients
Start by tossing your vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf, and Old Bay seasoning into your pot or Instant Pot. I like to give everything a quick stir here to make sure those flavors start mingling right away. If you’re using an Instant Pot, this step is your setup for magic—ready for pressure cooking to work its wonders.
Step 2: Cook Until Tender and Flavorful
For the Instant Pot, seal and cook on high pressure for 25 minutes, then let it naturally release pressure for 10 minutes before quick releasing the rest. If you’re on stovetop, bring the pot to a simmer, then cover and let it gently bubble for 30-40 minutes until the rice is tender. This slow simmer is where the soup deepens; don’t rush it! Stir occasionally to keep everything nice and combined.
Step 3: Add the Final Touches
Once your wild rice and veggies are perfectly tender, it’s time for the creamy coconut milk and kale. Stir these in gently—you’ll see the soup take on a luscious texture and vibrant green color from the kale. Taste and then season with salt, pepper, or a pinch more Old Bay if you want that extra kick.
Step 4: Serve and Enjoy
Ladle into bowls and take a moment to savor how beautiful your Cozy Autumn Wild Rice Soup Recipe turned out. It’s just as good as it looks and tastes, promise!
Pro Tips for Making Cozy Autumn Wild Rice Soup Recipe
- Wild Rice Soaking: I learned soaking the wild rice for a couple of hours cuts down cooking time and improves texture—try it for a better chewy bite.
- Layer Your Seasoning: Don’t wait until the end to add Old Bay—season as you go for a depth of flavor that really shines through.
- Kale Timing: Add the kale last and just barely wilt it; overcooked kale loses both color and nutrition.
- Avoid Overcooking: Wild rice can get mushy if overdone—stick to times and test doneness early if you’re new to cooking it.
How to Serve Cozy Autumn Wild Rice Soup Recipe
Garnishes
I love topping this soup with a sprinkle of fresh chopped parsley or thyme—it adds freshness and aroma that brighten up every spoonful. Sometimes, I grate a little sharp cheddar or Parmesan on top when I’m not keeping it vegan, which adds a lovely savory contrast.
Side Dishes
Crusty bread or warm, buttery dinner rolls are my go-to companions here. They’re perfect for sopping up every last drop of that creamy broth. On lighter days, a crisp green salad with a tangy vinaigrette pairs beautifully, cutting through the richness of the soup.
Creative Ways to Present
For a special autumn gathering, I like to serve the soup in cute mini pumpkins hollowed out just enough to hold a cup of soup—so festive and fun! You can also swirl in a drizzle of chili oil or coconut cream on top for an elegant touch that wows your guests.
Make Ahead and Storage
Storing Leftovers
I usually store leftover soup in airtight containers in the fridge for up to 4 days. Remember that the wild rice will absorb more broth over time, so when reheating, add a splash of water or stock to loosen it back up to that wonderful creamy consistency.
Freezing
This soup freezes fantastically. I portion it into freezer-safe containers or zipper bags, leaving some headroom for expansion. It’s a great grab-and-go meal for busy weekdays. Just thaw overnight in the fridge before reheating gently on the stovetop.
Reheating
When reheating, do it slowly over low heat while stirring, adding extra broth if needed. This helps maintain its luscious texture and prevents the coconut milk from separating. Microwaving works too, just pause and stir halfway through.
FAQs
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Can I use brown rice instead of wild rice in this Cozy Autumn Wild Rice Soup Recipe?
Absolutely! Brown rice can be a good substitute if you prefer a milder flavor and a softer texture. Just keep in mind that brown rice and wild rice have different cooking times: brown rice typically cooks a bit faster and will be softer, so adjust the simmer time accordingly to avoid mushiness.
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Is there a dairy-free way to make this soup creamy?
Yes! The recipe uses unsweetened coconut milk, which is a great dairy-free option. If you prefer, almond milk or cashew cream can also be swapped in, just be sure they are unsweetened and plain to keep the soup’s flavor balanced and creamy.
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Can I prep this soup ahead of time?
You can prep the base ingredients by chopping all vegetables and measuring spices in advance. The soup actually tastes better after the flavors meld overnight, so making it a day ahead is perfect. Just add the kale and coconut milk before serving for the best texture.
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What if I don’t have Old Bay seasoning?
Old Bay is key for its unique flavor, but if you don’t have it, you can create a simple mix of celery salt, paprika, black pepper, and a pinch of cayenne to mimic its warmth and complexity. This will keep your soup flavorful and balanced.
Final Thoughts
This Cozy Autumn Wild Rice Soup Recipe holds a special place in my kitchen for all the reasons that make fall so wonderful: warmth, comfort, and that feeling of sharing something nourishing with the people you care about. I love how every spoonful feels like a little celebration of the season’s best flavors, and I’m confident you’ll find yourself reaching for this recipe time and time again. Give it a try—you’ll enjoy a hug in a bowl that never disappoints.
Print
Cozy Autumn Wild Rice Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Soup
- Method: Instant Pot
- Cuisine: American
- Diet: Vegetarian
Description
This Cozy Autumn Wild Rice Soup is a hearty and comforting dish perfect for chilly days. Featuring nutrient-rich wild rice, sweet potatoes, baby bella mushrooms, and kale, simmered in a flavorful vegetable stock and seasoned with Old Bay, this soup offers a warming blend of earthy and slightly spicy flavors. Creamy coconut milk lends a subtle richness, making it a wholesome, dairy-free option ideal for a cozy meal any time of the year.
Ingredients
Base Ingredients
- 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 (about 1 pound) sweet potato, peeled and diced
- 1 small white onion, peeled and diced
- 1 bay leaf
- 1 1/2 tablespoon Old Bay seasoning
Final Ingredients
- 1 (14-ounce) can unsweetened coconut milk (or cream sauce alternative)
- 2 large handfuls kale, roughly chopped with thick stems removed
- Fine sea salt, to taste
- Freshly-cracked black pepper, to taste
- Optional: 1 tablespoon butter or olive oil (for stovetop sautéing)
Instructions
- Combine Base Ingredients: In an Instant Pot pressure cooker bowl or a large stockpot, combine the vegetable stock, wild rice, sliced mushrooms, minced garlic, diced carrots, diced celery, diced sweet potato, diced white onion, bay leaf, and Old Bay seasoning. Stir briefly to mix all ingredients well.
- Cook the Soup: Instant Pot Method: Secure the lid and set to manual high pressure for 25 minutes. Once cooking is complete, allow natural pressure release for 10 minutes, then carefully quick release the remaining pressure. Remove the bay leaf. Stovetop Method: Heat 1 tablespoon butter or olive oil over medium-high heat in a large stockpot. Sauté the onion until soft and translucent (about 5 minutes), add garlic and cook for 1-2 minutes until fragrant. Then add the combined base ingredients. Bring to a simmer, reduce heat to medium-low, cover and cook for 30-40 minutes, stirring occasionally, until rice is tender.
- Add Final Ingredients: Stir in the coconut milk and roughly chopped kale into the cooked soup. Mix gently until combined and kale has wilted.
- Season and Serve: Taste the soup and season with fine sea salt, freshly cracked black pepper, and additional Old Bay seasoning if desired. Serve warm and enjoy the comforting flavors of this autumnal wild rice soup.
Notes
- You can substitute chicken stock for vegetable stock if preferred.
- For a creamier texture, consider using a coconut cream sauce alternative instead of coconut milk.
- The soup is naturally gluten free and vegetarian; to keep it vegan, ensure the stock and any fats used are plant-based.
- Adjust the Old Bay seasoning according to your spice preference.
- Leftovers store well and reheat gently on the stove or in the microwave.
- Feel free to add protein such as cooked chicken or beans for added heartiness.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 4g
- Sodium: 480mg
- Fat: 8g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
