Cozy Wild Rice Soup (Print Version)
# Ingredients:
→ Base
01 -
1 cup wild rice, uncooked
02 -
6 cups vegetable or chicken broth
03 -
8 ounces sliced baby bella mushrooms
→ Vegetables
04 -
1 small white onion, diced and peeled
05 -
2 celery stalks, chopped into small pieces
06 -
4 minced garlic cloves
07 -
2 medium carrots, chopped into cubes
08 -
2 large handfuls chopped kale, stems discarded
09 -
1 large sweet potato (approximately 1 pound), skinned and diced
→ Seasonings & Liquids
10 -
1 bay leaf
11 -
1 can (14 ounces) unsweetened coconut milk
12 -
About 1 1/2 tablespoons Old Bay seasoning mix
13 -
Pepper and salt, freshly cracked, to your taste
# Instructions:
01 -
Place mushrooms, wild rice, garlic, celery, carrot, onion, potato, broth, bay leaf, and Old Bay spice into your Instant Pot. Mix everything well.
02 -
Set Instant Pot to pressure cook on high for 25 minutes. Let pressure release naturally for 10 minutes, then release the rest using quick release. Toss out the bay leaf.
03 -
In a large pot, heat up a little oil or butter. Fry onion for about 5 minutes until soft and see-through. Add garlic and cook for another minute or two.
04 -
Pour in the broth, mushrooms, rice, onion, celery, potato, and carrot (leave kale and coconut milk for later). Get the mixture boiling, then lower the heat, cover it, and simmer for 30-40 minutes until rice is cooked.
05 -
No matter which method you use, gently stir in the kale and coconut milk at the end. Add more salt, pepper, or Old Bay seasoning if you’d like.
# Notes:
01 -
This is a warm and hearty soup, combining wild rice, fresh veggies, and a velvety coconut milk base. Use a stovetop or Instant Pot to make it.
02 -
Swap coconut milk for a creamy sauce by mixing milk, butter, and flour together.
03 -
A slow cooker isn't ideal because the rice might not cook evenly.