Cozy Autumn Wild Rice Soup Nutrition

Cozy Autumn Wild Rice Soup Nutrition Recipe

This Cozy Autumn Wild Rice Soup is incredibly creamy and comforting. Check out the tips above on how to turn this recipe into gluten-free and/or vegan, if you prefer. Instant Pot, Crock-Pot and hob options are all included.

This fall comfort wild rice soup has become one of our readers' favorite recipes here at Gimme Some Oven the past few winters and it's also one of my all-time personal favorites on the blog as well. It's full of many of my favorite fresh seasonal produce, from sweet potatoes to kale, mushrooms, carrots, celery, and onions. It's made delicious and hearty with the addition of wild rice, which happens to be lower in calories and higher in protein than many other rices. But best of all, it's made with the most interesting broth, seasoned with garlic and "bay", as I call it, and made creamy with the addition of coconut milk, cream or a roux-based cream sauce.

Ingredient:

• 1 large sweet potato (about 1 pound), peeled and diced
• 1 1/2 tablespoons Old Bay seasoning
• 1/4 cup all-purpose flour
• 1 1/2 cups milk
• 1 small garlic, peeled and diced
• 1 bay leaf
• 6 cups vegetable stock (or chicken stock)
• 1 cup raw wild rice
• 8 ounces baby bella mushrooms, sliced
• 4 cloves of garlic, chopped
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 tablespoons butter
• 2 large handfuls kale, coarsely chopped with thick stems removed
• Halal salt and fresh black pepper

Instruction

Instant Pot Method (Press Cooking):

1. Mix the basic ingredients. Combine the vegetable stock, rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf and Old Bay seasoning in a pressure cooker. Stir briefly to mix.
2. Pressure cook. Cover and cook manually (high pressure) for 25 minutes. Let the Instant Pot rest and release the pressure naturally for 10 minutes. Then carefully open the vent and release the remaining pressure quickly. Open the lid and discard the bay leaf.
3. Add the final ingredients. Add the coconut milk and kale to the soup, and stir gently until combined. Taste and season with salt and pepper (plus other Old Bay seasonings, if you prefer) as needed.

Crock-Pot Method (Slow Cooker):

1. Mix the basic ingredients. Combine vegetable stock, rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf and Old Bay seasoning in a large slow cooker bowl. Stir briefly to combine, then place the lid on the slow cooker.
2. Slow cook. Cook on high for 1 to 2 hours, until the rice is cooked through and tender. (Note: Our readers have found that the cooking time for this recipe can vary greatly between different brands of slow cookers. So I recommend testing the rice at 1 hour point to see if it's barely tender, and then every 20 minutes after that until the rice is ready to eat. Or, if the rice cooks quickly and absorbs too much of the broth while cooking, feel free to add an extra cup of vegetable stock.)
3. Add the final ingredients. Add the coconut milk and kale to the soup, and stir gently until combined. Taste and season with salt and pepper (plus other Old Bay seasonings, if you prefer) as needed.

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