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This Cozy Autumn Wild Rice Soup is a perfect blend of seasonal flavors and hearty ingredients, making it a comforting and nourishing meal for any chilly evening. The soup features a medley of fresh vegetables, including carrots, celery, and sweet potatoes, all combined with the nutty flavor of wild rice and a zesty, creamy broth. The use of seasonal produce and a variety of spices like Old Bay seasoning adds depth and warmth to the dish, making it a delightful culinary experience. This recipe is versatile, allowing for both vegan and cream-based options, ensuring that it suits various dietary preferences. Ingredients 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 sweet potato (about 1 pound), peeled and diced 1 small white onion, peeled and diced 1 bay leaf 1 1/2 tablespoons 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 Instructions Combine base ingredients: In the bowl of an Instant Pot pressure cooker, combine vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf, and Old Bay seasoning. Stir briefly to combine. Pressure cook: Cover the Instant Pot 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 bay leaf: Discard the bay leaf from the soup. Add final ingredients: Add the coconut milk and kale to the soup, and stir gently until combined. Taste and season: Taste and season with salt and pepper (plus any extra Old Bay seasoning, if you would like) as needed. Serve: Serve warm and enjoy. Stovetop Method: Sauté the veggies: Heat 1 tablespoon butter or olive oil in a large stockpot over medium-high heat. Add 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. Add base ingredients: Add in the vegetable stock, wild rice, mushrooms, carrots, celery, sweet potato, bay leaf, and Old Bay seasoning. Stir to combine. Simmer: Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low, cover, and simmer for 30 to 40 minutes until the rice is tender, stirring occasionally. Add final ingredients: Add the coconut milk and kale to the soup, and stir gently until combined. Taste and season: Taste and season with salt and pepper (plus any extra Old Bay seasoning, if you would like) as needed. Serve: Serve warm and enjoy. Top Tips Use 100% wild rice: For the best flavor and texture, use 100% wild rice. Cooking time may vary if you use a wild rice blend or a different type of rice. Adjust seasoning: Taste the soup frequently and adjust the seasoning with salt, pepper, and Old Bay seasoning as needed. Add cream sauce option: For a cream-based version, replace the coconut milk with 1 1/2 cups half and half or make a cream sauce by melting 3 tablespoons of butter in a saucepan over medium-high heat, whisking in 1/4 cup flour for one minute, and then whisking in 1 1/2 cups milk until the mixture is smooth. Reheat leftovers: Reheat the soup gently over low heat, adding some milk or broth if it thickens too much. Experiment with spices: Feel free to add other spices like thyme or rosemary to enhance the flavor of your soup. Add protein: Consider adding cooked chicken, turkey, or ham to make the soup more substantial. Variations Creamy Béchamel Sauce: Replace the coconut milk with a creamy béchamel sauce made by melting butter, whisking in flour, and then whisking in milk until smooth. Spicy Kick: Add some red pepper flakes to give your soup a spicy kick. Herby Twist: Add fresh herbs like thyme or rosemary to the soup for added depth of flavor. Vegetarian Protein: Blend in some white beans like cannellini beans for added plant-based protein. Mushroom Variety: Use different types of mushrooms like cremini or shiitake for varying flavors and textures. Nutritional Boost: Add some chopped kale or spinach towards the end of cooking to boost the nutritional value of your soup. Nutritional Guide Nutritional Information Per Serving Calories 450 Fat 20g Carbohydrates 55g Protein 10g Additional Nutritional Notes:This Cozy Autumn Wild Rice Soup is not only delicious but also packed with nutrients. The wild rice provides a good source of fiber and protein, while the vegetables add vitamins and minerals. The coconut milk or cream sauce adds a rich and creamy texture without overpowering the other flavors. This recipe is perfect for a chilly evening meal, and its versatility allows you to adjust the ingredients to suit your dietary preferences. Enjoy