This hearty soup combines seasonal root vegetables with nutrient-dense wild rice in a creamy, seasoned broth. It is a versatile meal that can be prepared in either a pressure cooker or a standard stockpot.

List of ingredients

6 cups vegetable stock (or chicken stock) – provides the savory liquid base.
1 cup uncooked wild rice – adds heartiness and a nutty flavor.
8 ounces baby bella mushrooms (sliced) – adds an earthy, umami taste.
4 cloves garlic (minced) – provides aromatic depth.
2 medium carrots (diced) – adds sweetness and color.
2 ribs celery (diced) – contributes a classic aromatic base.
1 large sweet potato, about 1 pound (peeled and diced) – creates natural thickness and sweetness.
1 small white onion (peeled and diced) – essential for building flavor.
1 bay leaf – adds a subtle herbal note.
1 1/2 tablespoon Old Bay seasoning – provides the signature zesty profile.
1 (14-ounce) can unsweetened coconut milk (or cream sauce alternative) – makes the broth creamy and rich.
2 large handfuls of kale (roughly chopped with thick stems removed) – adds nutrition and color.
Fine sea salt and freshly-cracked black pepper – for final seasoning adjustments.

step-by-step instructions

Prepare the base (Instant Pot): Combine the vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf, and Old Bay seasoning in the Instant Pot bowl. Stir briefly to ensure all ingredients are integrated.
Pressure cook (Instant Pot): Cover the pot and cook on manual high pressure for 25 minutes. Allow the pot to naturally release pressure for 10 minutes, then carefully quick-release the remaining pressure. Remove the lid and discard the bay leaf.
Final additions (Instant Pot): Stir in the coconut milk and chopped kale. Mix gently until the kale is wilted and the broth is creamy. Season with salt, pepper, and additional Old Bay if desired.
Sauté vegetables (Stovetop): Heat 1 tablespoon of butter or olive oil in a large stockpot over medium-high heat. Sauté the diced onion for 5 minutes until translucent, then stir in the minced garlic and cook for another 1-2 minutes.
Simmer the base (Stovetop): Add the vegetable stock, wild rice, mushrooms, carrots, celery, sweet potato, bay leaf, and Old Bay seasoning. Stir the mixture well.
Cook until tender (Stovetop): Bring the soup to a simmer, then reduce the heat to medium-low. Cover and cook for 30 to 40 minutes, stirring occasionally, until the wild rice is tender.
Final additions (Stovetop): Stir in the coconut milk and kale. Mix gently until combined and the kale is softened. Season with salt and pepper to taste.
Serve: Ladle the hot soup into bowls and serve immediately.

Customizing Your Vegetable Blend

Substituting Root Vegetables

If you do not have sweet potatoes, you can use butternut squash or carrots to maintain the sweetness. Parsnips are another excellent alternative that adds a slightly peppery flavor. Ensure all root vegetables are diced to a similar size for even cooking.

Using Alternative Leafy Greens

While kale is recommended for its structure, baby spinach or collard greens work well. Swiss chard is another nutrient-dense option that pairs well with wild rice. Add spinach at the very end as it wilts much faster than kale.

Choosing Different Mushrooms

Baby bella mushrooms provide a great middle-ground flavor, but cremini or shiitake mushrooms also work. For a deeper, more intense earthiness, try using a mix of wild mushrooms. Always slice them consistently to ensure they cook through evenly.

Options for a Creamy Texture

Coconut Milk for Vegan Results

Unsweetened coconut milk provides a rich, velvety texture without using dairy. It adds a subtle sweetness that balances the salty notes of the Old Bay seasoning. Be sure to shake the can well before pouring to integrate the coconut cream.

Traditional Dairy Cream

For a non-vegan version, you can stir in 1 1/2 cups of half and half or heavy cream. This creates a classic, rich profile common in traditional wild rice soups. Add the cream at the end and heat through without boiling to prevent curdling.

Creating a Thickening Roux

To achieve a thicker consistency, melt 3 tablespoons of butter in a separate pan and whisk in 1/4 cup of flour for one minute. Gradually whisk in 1 1/2 cups of milk and cook until thickened. Stir this sauce into the soup after the rice is cooked.

Using Cashew Cream

Blend soaked raw cashews with water and a pinch of salt for a homemade dairy-free cream. This offers a more neutral flavor than coconut milk while maintaining high creaminess. It also adds a boost of plant-based protein to the meal.

Seasoning and Flavor Adjustments

Replacing Old Bay Seasoning

If Old Bay is unavailable, combine paprika, celery salt, and a pinch of cayenne pepper. Alternatively, use a small amount of Cajun seasoning or a mix of dried thyme and lemon peel. Adjust the amount of salt carefully as pre-mixed seasonings vary.

Adjusting the Spice Level

Old Bay has a mild kick that some may find too strong. Start with 2 teaspoons of seasoning instead of 1 1/2 tablespoons. You can always stir in more at the end of the cooking process once you have tasted the broth.

Increasing Savory Depth

To add more umami, stir in a teaspoon of soy sauce or a small amount of nutritional yeast. A splash of apple cider vinegar added at the end can also brighten the flavors. These small additions help balance the richness of the coconut milk.

Wild Rice Selection and Tips

Using Pure Wild Rice

Using 100% wild rice ensures the most authentic texture and nutritional profile. Pure wild rice is technically a grass and takes longer to cook than white rice. It provides a chewy consistency that holds up well during reheating.

Wild Rice Blends

Blends often contain white or brown rice mixed with wild rice. These generally cook faster than pure wild rice, so check for tenderness early. Be aware that blending may result in a slightly softer soup consistency.

Preventing Color Changes

Avoid using black rice in this recipe unless you want the soup to turn a deep purple color. Black rice bleeds pigment into the broth during the simmering process. Stick to wild or brown varieties to keep the golden-orange hue.

Storage and Preservation

Refrigeration Guidelines

Store the cooled soup in airtight glass containers to maintain freshness. Keep it in the main body of the refrigerator rather than the door for temperature stability. The soup will stay fresh for up to 5 days.

Freezing Instructions

This soup freezes well, although the coconut milk may separate slightly. Store in freezer-safe containers, leaving an inch of headspace for expansion. It can be kept in the freezer for up to 3 months.

Thawing Process

Thaw frozen soup in the refrigerator overnight before reheating. Alternatively, you can place the frozen container in a bowl of warm water. This prevents the rice from becoming mushy during the reheating process.

Reheating Best Practices

Stovetop Reheating

Place the soup in a pot over medium-low heat. Stir occasionally to prevent the bottom from scorching. Add a splash of vegetable broth if the soup has thickened too much while sitting.

Microwave Heating Tips

Heat in short intervals, stirring every 60 seconds to ensure even heat distribution. Use a microwave-safe lid to prevent splattering. Be careful as the rice grains can hold high heat.

Adjusting Consistency After Cooling

Wild rice continues to absorb liquid as it cools, which can make the soup very thick. Stir in extra vegetable stock or water during reheating to return it to your preferred consistency. Re-season with salt and pepper as needed.

Serving Ideas and Pairings

Recommended Breads

Serve this soup with a crusty sourdough baguette or warm garlic knots. A piece of toasted rye bread also complements the nutty flavor of the wild rice. Use the bread to soak up the creamy broth.

Complementary Side Salads

A simple green salad with a lemon vinaigrette provides a refreshing contrast to the rich soup. A spinach salad with dried cranberries and walnuts also pairs well with the autumn theme. Keep the dressing light to avoid overwhelming the palate.

Garnish Suggestions

Top each bowl with a sprinkle of fresh parsley or chopped chives for a pop of color. A drizzle of olive oil or a few cracked peppercorns can enhance the presentation. Sliced almonds provide a nice crunch to the soft texture.

Troubleshooting Common Issues

Dealing with Hard Rice

If the rice is still too firm, simmer the soup for another 5-10 minutes on the stove. In a pressure cooker, you can add a few more minutes of manual pressure. Ensure there is enough liquid in the pot to allow the rice to soften.

Fixing Overly Thick Soup

If the soup resembles a stew, stir in vegetable broth one-half cup at a time. Continue adding liquid until the desired soup consistency is reached. This often happens if the soup is left to sit for several hours.

Correcting Saltiness

If the soup is too salty, add a bit more coconut milk or a diced potato to absorb some of the salt. You can also add a squeeze of lemon juice to balance the sodium. Always taste the broth before adding more salt.

Frequently Asked Questions

Can I make this soup in a slow cooker?

Yes, you can use a slow cooker by following the ingredient list and simmering on low for 6-8 hours. However, check the rice frequently as cooking times vary by model. Be cautious of liquid evaporation if the lid is not tight.

Is this soup gluten-free?

The vegan version using coconut milk is naturally gluten-free. If you choose the cream sauce option using a flour roux, it is not gluten-free. Use a cornstarch slurry or gluten-free flour as a substitute for the roux.

Can I add protein to this recipe?

You can add pre-cooked shredded chicken or chickpeas for extra protein. If using raw chicken, poach it in the broth during the rice cooking phase. Stir in cooked beans at the end along with the kale.

Why did my soup turn purple?

This happens if you used black rice or a blend containing black rice. The natural pigments release into the broth during the cooking process. It is safe to eat but changes the visual appearance.

Can I use frozen vegetables instead of fresh?

Frozen carrots, celery, and corn can be used as substitutes. Add them during the simmer phase, but be mindful that frozen vegetables may release more water. Adjust the amount of stock accordingly to maintain thickness.