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Cozy Autumn Wild Rice Soup with wild rice, mushrooms, sweet potato chunks, and kale in coconut milk broth.

Creamy Wild Rice Soup with Mushrooms and Sweet Potato

A creamy wild rice soup with mushrooms, sweet potato, and kale, made in an Instant Pot or on the stovetop.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Soup
Cuisine: American
Ingredients Method

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 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
  • 2 large handfuls kale roughly chopped with thick stems removed
  • fine sea salt and freshly-cracked black pepper
  • 1 tablespoon butter or olive oil for stovetop method

Method
 

  1. In the bowl of an Instant Pot pressure cooker, mix together the vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf, and Old Bay seasoning. Give it a quick stir to blend.
  2. Secure the lid and set the cooker to manual (high pressure) for 25 minutes. After cooking, let the pot sit undisturbed for 10 minutes to allow natural pressure release. Then, carefully turn the vent to release any remaining steam. Once the pin drops, open the lid and remove the bay leaf.
  3. Pour in the coconut milk and add the kale, stirring gently to incorporate. Taste the soup and adjust with salt, pepper, and extra Old Bay if desired.
  4. Ladle into bowls and serve hot.
  5. In a large stockpot, warm 1 tablespoon of butter or olive oil over medium-high heat. Add the onion and sauté for 5 minutes, stirring now and then, until it becomes soft and translucent. Mix in the garlic and cook for another 1-2 minutes, stirring frequently, until aromatic.
  6. Pour in the vegetable stock, then add the wild rice, mushrooms, carrots, celery, sweet potato, bay leaf, and Old Bay seasoning. Stir everything together.
  7. Bring the soup to a simmer, then lower the heat to medium-low. Cover the pot and let it simmer for 30 to 40 minutes, stirring occasionally, until the rice is tender.
  8. Stir in the coconut milk and kale, mixing gently. Taste and season with salt, pepper, and more Old Bay if you like.
  9. Serve warm and enjoy.