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On chilly autumn evenings I love making this Wild Rice Soup that warms you from the inside out. The combination of nutty wild rice tender veggies and creamy coconut milk creates pure comfort in a bowl. Every time I make this everyone asks for seconds and the recipe.
Soul-Warming Goodness
What makes this soup so special is how all the flavors come together. The earthiness of mushrooms sweetness of potatoes and creaminess of coconut milk create something magical. I love that I can throw it in my Instant Pot or simmer it on the stove and either way it turns out perfect.
Your Shopping List
- Vegetable Stock: This creates our flavorful foundation.
- Wild Rice: Love the nutty flavor and chewy texture it brings.
- Baby Bella Mushrooms: They add such wonderful earthy flavor.
- Garlic: Fresh minced garlic makes everything better.
- Carrots and Celery: These classics add such nice flavor and texture.
- Sweet Potato: Gives us that perfect touch of sweetness.
- White Onion: Creates a lovely flavor base.
- Bay Leaf: Just one leaf adds so much depth.
- Old Bay Seasoning: My secret ingredient for amazing flavor.
- Coconut Milk: Makes everything creamy without dairy.
- Kale: Adds beautiful color and goodness.
- Salt and Pepper: Just enough to make the flavors sing.
Two Ways to Cook
- Quick and Easy Instant Pot:
- Put everything except coconut milk and kale in your Instant Pot cook for 25 minutes then let it release naturally for 10. Stir in the coconut milk and kale at the end.
- Classic Stovetop Method:
- Start by cooking your onions and garlic then add everything else except coconut milk and kale. Let it simmer until the rice is tender then finish with coconut milk and kale.
My Best Tips
- Good Stock Matters: Your soup will taste as good as your stock.
- Mix Up The Veggies: Sometimes I use butternut squash or add leeks.
- Perfect Texture: Want it thicker? Use less stock or blend some up.
- Don't Forget Bread: Nothing beats dunking crusty bread in this soup.
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Keep It Fresh
- Different Options: Love the coconut milk but heavy cream works too.
- Make It Early: Tastes even better the next day.
- Save Some: Keeps well in the fridge for 3 days.
- Freeze For Later: Freezes beautifully for up to 3 months just warm it up slowly.
Frequently Asked Questions
- → Can I make this soup ahead of time?
Yes, it keeps well in the fridge for up to 4 days. The rice might absorb more liquid, so add extra broth when reheating.
- → Can I freeze this soup?
You can freeze it for up to 3 months. The vegetables might be softer after thawing, but the flavor stays great.
- → What can I use instead of coconut milk?
Heavy cream or half-and-half work well if you don't need it to be dairy-free. Start with less and add to taste.
- → Why isn't my wild rice getting tender?
Wild rice needs plenty of time to cook. If it's still firm, keep simmering until tender, adding more broth if needed.
- → Can I use different vegetables?
Yes, this soup is very flexible. Try butternut squash instead of sweet potato, or spinach instead of kale.