Cozy Wild Rice Soup (Print Version)
# Ingredients:
→ Base
01 -
1 cup wild rice, uncooked
02 -
6 cups chicken or vegetable broth
03 -
8 ounces sliced baby bella mushrooms
→ Vegetables
04 -
1 small white onion, diced and peeled
05 -
4 cloves minced garlic
06 -
1 large sweet potato (around 1 lb), peeled and cubed
07 -
2 medium carrots, chopped into small pieces
08 -
2 celery stalks, diced
09 -
2 large bunches of kale, stems removed and roughly cut
→ Seasonings & Liquids
10 -
1.5 tablespoons Old Bay seasoning
11 -
1 bay leaf
12 -
Salt and fresh black pepper as needed
13 -
1 can (14 oz) full-fat coconut milk (unsweetened)
# Instructions:
01 -
Pour in the broth, rice, mushrooms, garlic, celery, onion, carrots, sweet potato, bay leaf, and Old Bay seasoning into the Instant Pot. Give everything a good stir.
02 -
Set Instant Pot to high pressure for 25 minutes. Let pressure drop naturally for 10 minutes, then do a quick release. Toss out the bay leaf.
03 -
In your stockpot, heat a little butter or oil. Add diced onion and sauté for about 5 minutes until it becomes soft. Add minced garlic and cook another 1-2 minutes.
04 -
Add the other base ingredients, but save the kale and coconut milk for later. Heat until it starts to boil, then turn down to low, cover with a lid, and simmer for 30-40 minutes until rice softens.
05 -
No matter which method you used, stir the coconut milk and kale into the pot at the very end. Taste and adjust seasoning with extra salt, pepper, or Old Bay if needed.
# Notes:
01 -
This cozy soup blends wild rice, creamy coconut milk, and hearty vegetables into a flavorful bowl. Works great in an Instant Pot or on the stovetop.
02 -
If you’re not into coconut milk, you can swap it out for a cream sauce made with milk, butter, and flour.
03 -
Avoid using a slow cooker. Rice doesn’t cook evenly in it.