Creamy Fall Wild Rice Soup – Stove Top, Slow Cooker or Instant Pot

Creamy Fall Wild Rice Soup – Stove Top, Slow Cooker or Instant Pot

This Wild Rice Soup is wonderfully creamy and comforting.  It can be made in the slow cooker, stovetop or Instant Pot.  Make sure to use wild rice for this recipe and not a blend.

Inspired by: Give me some oven.

  • 6 cups vegetable stock (or chicken stock)
  • 1 cup uncooked wild rice
  • 8 ounces sliced baby bella mushrooms
  • 2 tbsp. minced garlic
  • 2 medium carrots, diced
  • 2 ribs celery, diced
  • 1 large (about 1 pound) sweet potato or butternut squash, peeled and diced (I like to purchase this pre-chopped in the refrigerator section)
  • 1 small white onion, peeled and diced
  • 1 bay leaf
  • 1 1/2 tablespoon Old Bay seasoning (see below to make your own)
  • 1 can coconut milk
  • 2 large handfuls of kale, roughly chopped with thick stems removed
  • 2 tsp. Kosher salt and 1 tsp. freshly-cracked black pepper

Old Bay Seasoning:  Yields: 1 1/2 Tbsp.

  • 1 tablespoon celery salt
  • • 1/4 teaspoon paprika
  • • 1/8 teaspoon black pepper
  • • 1/8 teaspoon cayenne pepper
  • • 1 pinch ground dry mustard
  • • 1 pinch  ground nutmeg
  • • 1 pinch ground cinnamon
  • • 1 pinch ground cardamom
  • • 1 pinch ground allspice
  • • 1 pinch ground cloves
  • • 1 pinch ground ginger

Instant Pot Method:

  1. Hit “Saute” on the Instant Pot and heat 1 Tbsp. butter in the instant pot until melted.  Add the mushrooms, carrots, onion and celery, and saute for 5 minutes, stirring occasionally until soft and translucent.  Stir in the garlic and cook and additional 2 minutes until fragrant.
  2. Hit “Cancel” and add the vegetable stock, wild rice, sweet potato, bay leaf, and Old Bay seasoning in the bowl of an Instant Pot pressure cooker.  Stir briefly to combine.
  3. Cover and set vent to “sealing”.  Cook on manual (high pressure) for 25 minutes.  Let the Instant Pot rest there for an extra 10 minutes (natural release).  Then carefully turn the vent to “venting” and release the remaining pressure (quick release).  Remove lid and discard the bay leaf.
  4. Add the coconut milk and kale to the soup, and stir gently until combined.  Taste and season with salt and pepper (plus any extra Old Bay seasoning, if you would like) as needed.
  5. Serve warm.  Or transfer to sealed container(s) and refrigerate for up to 4 days.

Slow Cooker Method:

  1. Combine vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf, and Old Bay seasoning in the bowl of a large slow cooker.  Stir briefly to combine, then place the lid on the slow cooker.
  2. Cook on high for 4 hours or on low for 8 hours, until the rice is cooked and tender.
  3. Add the coconut milk and kale to the soup, and stir gently until combined. Taste and season with salt and pepper (plus any extra Old Bay seasoning, if you would like) as needed.
  4. Serve warm.  Or transfer to sealed container(s) and refrigerate for up to 4 days.

Stovetop Method:

  1. Heat (an extra) 1 tablespoon butter in a large stockpot or Dutch Oven over medium-high heat.  Add onion and sauté for 5 minutes, stirring occasionally, until soft and translucent.  Stir in the garlic and cook for an additional 1-2 minutes, stirring occasionally, until fragrant.
  2. Add in the vegetable stock, wild rice, mushrooms, carrots, celery, sweet potato, bay leaf and Old Bay seasoning.  Stir to combine.
  3. Continue cooking until the soup reaches a simmer.  Then reduce heat to medium-low, cover and simmer for 45 minutes, or until the rice is tender, stirring occasionally.
  4. Meanwhile, during those final 10 minutes, prepare your cream sauce in a separate saucepan on the stove.  In it, cook the butter over medium-high heat until melted.  Whisk in the flour until combined, and cook for 1 minute.  Gradually add in the milk, and whisk until combined.  Continue cooking, stirring frequently, until the mixture nearly comes to a simmer and has thickened.  (It should be very thick.)
  5. Add the cream sauce and kale to the soup, and stir gently until combined. Taste and season with salt and pepper (plus any extra Old Bay seasoning, if you would like) as needed.
  6. Serve warm.  Or transfer to sealed container(s) and refrigerate for up to 4 days.

NOTES

*Coconut Milk Option: As mentioned above, if you would like to skip making the cream sauce (butter, flour, milk), feel free to just add in a can of full-fat coconut milk instead.  It’s dairy-free and vegan, and absolutely delicious in this recipe!  (After making this soup dozens of times, I now prefer this option to the dairy cream sauce option.)