Cozy Autumn Wild Rice Soup: Creamy, Hearty & Easy

Cozy Autumn Wild Rice Soup brings together hearty wild rice, sweet potato, mushrooms, carrots, celery, kale, and a zesty creamy broth in one comforting bowl. This flavorful wild rice soup is naturally made with vegetable stock and unsweetened coconut milk for a creamy vegan option, while the stovetop and Instant Pot methods make it easy to fit into your cooking routine. With tender vegetables, earthy mushrooms, chewy wild rice, and a rich, savory broth, it makes a warming autumn lunch or dinner when you want something substantial without a complicated preparation.

Quick Recipe Snapshot

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Servings: 8
• Main cooking methods: Instant Pot or stovetop

Why You’ll Love This Recipe

• Hearty and filling: Wild rice and sweet potato give the soup plenty of substance.
• Packed with vegetables: Mushrooms, carrots, celery, onion, kale, and sweet potato add variety and texture.
• Creamy without dairy: Unsweetened coconut milk creates the creamy broth in the main version.
• Flexible cooking method: Choose the Instant Pot for pressure cooking or the stovetop method.
• Great autumn comfort food: The combination of wild rice, seasonal vegetables, and warm Old Bay seasoning suits cool-weather meals especially well.

Ingredients

For the soup

• 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 (or see cream sauce option below*)
• 2 large handfuls of kale, roughly chopped with thick stems removed
• fine sea salt and freshly-cracked black pepper

The wild rice is the heart of the soup, adding a hearty texture and earthy flavor. Baby bella mushrooms complement it with a savory note, while sweet potato brings natural sweetness. Old Bay provides the soup’s distinctive seasoning, and coconut milk gives the finished broth its creamy consistency.

How to Make Cozy Autumn Wild Rice Soup

Instant Pot Method

1. Combine the base ingredients. Combine the 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 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 any extra Old Bay seasoning if you would like, as needed.
4. Serve. Serve warm and enjoy.

Stovetop Method

1. Sauté the vegetables. Heat an extra 1 tablespoon butter or olive oil in a large stockpot over medium-high heat. Add the 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 the base ingredients. Add the vegetable stock, wild rice, mushrooms, carrots, celery, sweet potato, bay leaf, and Old Bay seasoning. Stir to combine.
3. Simmer. Continue cooking until the soup reaches a simmer. Then reduce the heat to medium-low, cover, and simmer for 30 to 40 minutes until the rice is tender, stirring occasionally.
4. 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 any extra Old Bay seasoning if you would like, as needed.
5. Serve. Serve warm and enjoy.

Important Cooking Tips

• Use 100% wild rice when possible. The original recipe recommends it for this soup. Cooking time may vary if you use a wild rice blend or a different type of rice.
• Do not skip the natural release in the Instant Pot. Let the pressure release naturally for 10 minutes before carefully quick-releasing the remaining pressure.
• Remove the bay leaf before serving. It adds flavor during cooking but should not remain in the finished soup.
• Add the coconut milk and kale at the end. They are stirred into the soup after the rice and vegetables have cooked.
• Check the rice for tenderness. On the stovetop, the soup should simmer until the rice is tender, which takes 30 to 40 minutes.
• Season after adding the final ingredients. Taste the finished soup before adjusting the salt, pepper, or Old Bay seasoning.

Storage & Make-Ahead

This soup can be prepared ahead and refrigerated once cooled. Store leftovers in the refrigerator in a suitable covered container and reheat gently until warm.

Because the soup contains wild rice and vegetables, the texture may change slightly as it sits. If the soup thickens after refrigeration, gently reheat it and stir well.

The recipe notes do not provide a specific freezing method or storage duration, so freezing instructions are not included here.

Simple Variations

Cream Sauce Version

Instead of the coconut milk, the recipe provides two alternatives: add 1 1/2 cups half and half, or prepare the cream sauce described below.

Homemade Cream Sauce

Melt 3 tablespoons of butter in a separate saucepan over medium-high heat. Whisk in 1/4 cup flour for one minute, then whisk in 1 1/2 cups milk until smooth. Let the sauce cook until it nearly reaches a simmer and thickens. Remove it from the heat and add it to the soup once the rice has completely cooked.

Chicken Stock

The main recipe allows chicken stock to be used instead of vegetable stock. For the vegan version, use vegetable stock as listed.

Serving Ideas

• Serve the soup warm in wide bowls so the wild rice and vegetables are easy to see.
• Add the kale at the end so it remains a visible part of the finished soup.
• Serve it as a cozy autumn lunch or dinner.
• Make it the centerpiece of a family weeknight meal.
• Bring a warm pot to the table for a casual gathering on a cool day.

FAQ

Can I make this wild rice soup in an Instant Pot?

Yes. Combine the base ingredients in the Instant Pot, cook on manual high pressure for 25 minutes, naturally release pressure for 10 minutes, then quick release the remaining pressure before adding the coconut milk and kale.

Can I make this soup on the stovetop?

Yes. Sauté the onion and garlic first, add the remaining base ingredients, then simmer covered over medium-low heat for 30 to 40 minutes until the rice is tender. Finish with the coconut milk and kale.

Can I use wild rice blend instead of 100% wild rice?

The recipe notes that cooking time may vary if you use a wild rice blend or a different type of rice. The original recipe uses and recommends 100% wild rice.

When should I add the coconut milk and kale?

Add both after the rice and vegetables have finished cooking. Stir gently until combined, then taste and season with salt, pepper, and additional Old Bay seasoning if desired.

Can I make the cream sauce instead of using coconut milk?

Yes. The recipe provides a cream sauce option made with butter, flour, and milk. Add the finished sauce to the soup once the rice has completely cooked.

Final Thoughts

Cozy Autumn Wild Rice Soup is built around the ingredients that make a cool-weather meal satisfying: hearty wild rice, tender vegetables, earthy mushrooms, kale, and a creamy, warmly seasoned broth. With both Instant Pot and stovetop methods, it is easy to choose the approach that works for your kitchen. Save this recipe for the next chilly day when a warm bowl of homemade soup sounds just right.

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