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Webster Cook Nook: Cozy Autumn Wild Rice Soup

Submitted By Jessica

Photo Courtesy of Gimme Some Oven


This recipe for Cozy Autumn Wild Rice Soup was submitted by Jessica, who says, "I have made this soup twice already this season, it is very good!"



  • 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

  • 1 (14-ounce) can unsweetened coconut milk

  • 2 large handfuls of kale, roughly chopped with thick stems removed

  • fine sea salt and freshly-cracked black pepper


  1. Combine base ingredients. Combine vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf and Old Bay seasoning in the bowl of an Instant Pot pressure cooker. Stir briefly to combine.

  2. Pressure cook. Cover and cook on manual (high pressure) for 25 minutes. Let the Instant Pot rest and naturally release the pressure for 10 minutes. Then carefully open the vent and quick release the remaining pressure. Remove lid and discard the bay leaf.

  3. Add final ingredients. 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. Serve warm and enjoy!

Visit Gimme Some Oven for more information on this recipe, and/or for instructions for making the dish via the crock-pot (slow cooker) method.

Bon Appetit!

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