There is something truly special about a warm bowl of soup on a chilly day. It just feels like a hug from the inside, right? When the leaves start to turn and the air gets crisp, my kitchen immediately shifts into soup mode. I have tried countless Soup Recipes over the years, but this creamy wild rice and mushroom soup always comes out on top.
It is one of my favorite Fall Soup Recipes because it is packed with wholesome ingredients that are both filling and flavorful. This recipe is straightforward, and you can make it on the stovetop or in an Instant Pot. It is one of those great Soup Ideas for any night of the week.
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Why You’ll Love This Recipe
Honestly, what’s not to love? This is one of those Comfort Soup Recipes that checks all the boxes. The wild rice has a wonderful chewy texture that pairs beautifully with the earthy baby bella mushrooms. It is a match made in food heaven.
Then you have the sweet potatoes and carrots, which add a subtle sweetness and gorgeous color. They make the soup feel incredibly nourishing. The creamy coconut milk finish brings everything together without being too heavy. It is just right.
This is one of the easiest Soup Recipes you will find. Whether you are an Instant Pot pro or a stovetop traditionalist, the steps are simple and the results are consistently delicious. It’s a one pot wonder that saves you time on cleanup.
Plus, it is so easy to customize. You can swap veggies, add protein, or adjust the seasonings to make it your own. It is a fantastic base for all sorts of creative kitchen experiments. You will love having this recipe in your collection of Fall Soups And Stews.
Ingredients
Here is what you will need to gather for this wonderful soup. All of these ingredients are easy to find at your local grocery store. Nothing too fancy, just simple, good food. This is one of those Soup Recipes that relies on fresh, wholesome components.
- 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, 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
- 2 large handfuls of kale, roughly chopped
- Fine sea salt and freshly cracked black pepper
Step By Step Instructions
You have two ways to make this soup. I love using my Instant Pot for a hands off approach, but the stovetop method is just as simple and creates a wonderful aroma throughout your home. Choose whichever works best for you!
Step 1: Combine The Base Ingredients
For the Instant Pot method, this is super easy. Just combine the vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf, and Old Bay seasoning. Place them all right into the bowl of your pressure cooker.
If you are using the stovetop, start by heating a tablespoon of olive oil or butter in a large stockpot over medium high heat. Sauté the onion for about 5 minutes until it is soft. Then, stir in the garlic and cook for another minute until you can smell it.
After that, add the vegetable stock, wild rice, mushrooms, carrots, celery, sweet potato, bay leaf, and Old Bay to the pot. Give everything a good stir to combine.
Step 2: Cook The Soup
In the Instant Pot, cover the pot and set it to cook on manual high pressure for 25 minutes. Once it is done, let the pressure release naturally for 10 minutes before doing a quick release for any remaining pressure.
On the stovetop, bring the soup to a simmer. Once it is simmering, reduce the heat to medium low, cover the pot, and let it cook for 30 to 40 minutes. You want the rice to be nice and tender. Remember to stir it every so often.
Step 3: Add The Final Ingredients
Once the cooking time is up, carefully remove the lid. The first thing you should do is find and discard the bay leaf. We do not want anyone accidentally eating that!
Now for the creamy part. Pour in the coconut milk and add the chopped kale to the pot. Stir it all together gently. The kale will wilt down into the hot soup in just a couple of minutes. The broth will turn into a lovely, luscious liquid.
Step 4: Season And Serve
Give your soup a taste. This is the most important part! Add salt and pepper as needed. If you want a little extra kick, you can also add another dash of Old Bay seasoning. This is your chance to make the flavors just right for your palate.
Serve the soup warm. It is perfect on its own, but also amazing with a side of crusty bread for dipping. I hope you enjoy these delicious Soup Recipes as much as I do.
How To Store Leftovers
One of the best things about making a big pot of soup is having leftovers for later. This wild rice soup stores beautifully, making it a great option for meal prep. Let the soup cool completely to room temperature before storing it.
You can store it in an airtight container in the refrigerator for up to 4 or 5 days. The flavors actually get even better overnight, so you are in for a treat. This is one of my favorite Soup Ideas for easy lunches during the week.
This soup also freezes well. Pour the cooled soup into freezer safe containers or bags, leaving a little room at the top for expansion. It can be frozen for up to 3 months. To reheat, thaw it in the fridge overnight and then warm it up gently on the stovetop.
Tips
Want to make this soup even better? I have a few little tricks up my sleeve. These tips will help you make the best bowl of soup every single time. Good Soup Recipes are always flexible.
If you want an even creamier texture, you can blend a small portion of the soup. Just scoop out about a cup, blend it until smooth, and then stir it back into the pot. It adds a wonderful thickness without any extra ingredients.
Feel free to add some protein. Shredded chicken, chickpeas, or white beans would be excellent additions. Just stir them in at the end with the kale and coconut milk and let them warm through. This is a great way to turn this soup into an even heartier meal.
Do not be afraid to switch up the vegetables. Butternut squash would be a great substitute for sweet potato. Spinach would work well in place of kale. This is your chance to get creative and use up whatever you have in the fridge. There are so many great Soup Ideas to try.
For a different flavor profile, try adding some fresh herbs like thyme or rosemary at the beginning of the cooking process. A little squeeze of lemon juice at the end can also brighten up all the flavors nicely. Experimenting is part of the fun with Fall Soup Recipes.
Conclusion
And there you have it! A simple, wholesome, and incredibly delicious wild rice and mushroom soup. It is one of those fantastic Comfort Soup Recipes that feels both indulgent and nourishing at the same time.
I really hope this becomes one of your go to Fall Soups And Stews. It is the perfect meal for a cozy evening at home, and it is also great for sharing with family and friends. Happy cooking, everyone! Enjoy your new favorite Soup Recipes!
FAQ
Can I Make This Soup Vegan?
Yes, absolutely! This recipe is naturally vegan as long as you use vegetable stock. The coconut milk provides a wonderful creaminess without any dairy. It is a great plant based meal.
Can I Use A Different Type Of Rice?
You can, but you will need to adjust the cooking time. Brown rice would take a bit longer to cook, while white rice would cook much faster. Wild rice has a unique texture that really makes this soup special, so I recommend using it if you can.
Is This Soup Gluten Free?
Yes, it is. Wild rice is technically a grass and is naturally gluten free. Just be sure to double check that your vegetable stock and other packaged ingredients are certified gluten free if you have a sensitivity.
What Can I Serve With This Soup?
This soup is a full meal on its own, but it pairs wonderfully with a few things. A slice of warm, crusty bread or a simple green salad with a light vinaigrette would be perfect companions. They are both great for rounding out one of the best Soup Recipes.
Creamy Wild Rice and Mushroom Soup
This creamy wild rice and mushroom soup is a warming, wholesome meal perfect for chilly days. Packed with earthy mushrooms, sweet potatoes, carrots, and kale, it’s easy to make on the stovetop or in an Instant Pot, and finishes with a rich coconut milk broth.
Requirements
Ingredients
Instructions
- For the Instant Pot method, combine the vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf, and Old Bay seasoning directly into the bowl of your pressure cooker. If you are using the stovetop, start by heating a tablespoon of olive oil or butter in a large stockpot over medium-high heat. Sauté the onion for about 5 minutes until it is soft. Then, stir in the garlic and cook for another minute. After that, add the vegetable stock, wild rice, mushrooms, carrots, celery, sweet potato, bay leaf, and Old Bay to the pot. Give everything a good stir to combine.
- In the Instant Pot, cover the pot and set it to cook on manual high pressure for 25 minutes. Once it is done, let the pressure release naturally for 10 minutes before doing a quick release for any remaining pressure. On the stovetop, bring the soup to a simmer. Once it is simmering, reduce the heat to medium-low, cover the pot, and let it cook for 30 to 40 minutes. You want the rice to be nice and tender. Remember to stir it every so often.
- Once the cooking time is up, carefully remove the lid. Find and discard the bay leaf. Pour in the coconut milk and add the chopped kale to the pot. Stir it all together gently. The kale will wilt down into the hot soup in just a couple of minutes.
- Give your soup a taste. Add salt and pepper as needed. If you want a little extra kick, you can also add another dash of Old Bay seasoning.
- Serve the soup warm. It is perfect on its own, but also amazing with a side of crusty bread for dipping.
Notes
If you want an even creamier texture, blend a small portion (about a cup) until smooth, then stir it back into the pot.
Feel free to add protein like shredded chicken, chickpeas, or white beans for a heartier meal.
Experiment with other vegetables like butternut squash or spinach to customize the soup to your liking.
For a different flavor profile, add fresh herbs like thyme or rosemary at the beginning of cooking, or a squeeze of lemon juice at the end to brighten flavors.
Nutrition
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