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Creamy Wild Rice Soup

Featured in Cozy soups to warm your heart.

This creamy wild rice soup is all about cozy, fall flavors in a rich, dairy-free broth. You'll find chewy rice, tender sweet potatoes, and earthy mushrooms swirling with fragrant kale and herbs. A hint of white wine deepens the flavor, while the starchy rice naturally thickens the soup for a velvety finish. It only gets better as leftovers, making it a warm, comforting bowl to dive into again and again.
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Maria from tastyhush
Updated on Tue, 10 Jun 2025 18:20:58 GMT
A bowl of creamy soup brimming with wild rice, bright vegetables, and fresh herbs. Pin it
A bowl of creamy soup brimming with wild rice, bright vegetables, and fresh herbs. | tastyhush.com

Warm up with a bowl of Autumn Wild Rice Soup that’ll make chilly days extra cozy. It’s loaded with good-for-you stuff—think chewy wild rice, earthy mushrooms, sweet potato cubes, chunks of kale, and a creamy coconut milk swirl. Every bite is wholesome and filling. Whether you’re gathering friends or just want a comforting dinner with family, this one always gets folks reaching for seconds.

Ingredients

  • Sprinkle of sea salt and cracked black pepper: Gives you all the finishing flavor you need, so don’t forget ’em!
  • 2 big handfuls of kale, rough cut: Chopped kale mixes in right at the end for crunch, color, and an extra shot of vitamins.
  • One 14-ounce can coconut milk (unsweetened): The coconut milk brings mellow creaminess, making every spoonful rich but still light.
  • 1 and ½ tablespoons Old Bay seasoning: This spice blend adds a punch of warm flavors and makes things interesting.
  • Single bay leaf: Pop a bay leaf in to give the whole pot a subtle herby kick.
  • 1 small white onion, chopped up: Starts your base with a little background sweetness and depth.
  • 1 big sweet potato, peeled and diced: Big chunks of sweet potato turn soft and creamy the longer they simmer.
  • 2 celery sticks, diced: Celery helps round out the flavors and keeps things bright.
  • 2 medium carrots, chopped fine: Adds a touch of color and sweetness.
  • 4 garlic cloves, minced well: Garlic brings bold flavor, so don’t skip it.
  • 8 ounces baby bella mushrooms, sliced up: Mushrooms make the soup heartier and bring that earthy flavor.
  • 1 cup dry wild rice: Toss in wild rice for a nutty bite and some chew.
  • 6 cups veggie stock or chicken stock: Use veggie stock to keep it vegan, or swap for chicken stock if you want even more savory flavor—either way, this is your soup’s foundation.

Instructions

Instant Pot (Pressure Cooker) Way:
1. Dump the wild rice, veggie stock, sliced mushrooms, all the veggies (onion, celery, carrots, sweet potato), garlic, bay leaf, and Old Bay seasoning into the pot and give it all a quick mix.
2. Lock the lid, pick the manual (high pressure) option, and set it for 25 minutes. After the timer dings, let the steam out naturally for 10 minutes before carefully venting the rest. Take the lid off and toss the bay leaf.
3. Stir in your kale and the can of coconut milk until everything looks creamy and the greens soften. Taste, then add salt and pepper if you think it needs a little more punch. Extra Old Bay, too, if you want a spice kick.
4. Dish it up hot and dig in!
Stovetop Way:
1. Heat up a spoonful of olive oil or some butter in a big soup pot over medium-high. Drop in onion bits and cook for around 5 minutes until they’re see-through and soft. Add the minced garlic and let it get nice and fragrant for another minute or two.
2. Add wild rice, all your chopped veggies, mushrooms, stock, bay leaf, and Old Bay. Stir everything so it mixes together well.
3. Turn the heat down to a steady bubble, cover the pot, and let it cook for 30–40 minutes, enough so the rice gets nice and tender. Give it a stir now and then.
4. When the rice is ready, add in the kale and pour in the coconut milk. Stir again, let the greens wilt, then taste to see if it needs more salt, pepper, or spices.
5. Serve up while it’s warm!
Creamy soup bowl with wild rice, kale, sweet potato, and mushrooms sitting with garlic cloves and a dark napkin on marble. Pin it
Creamy soup bowl with wild rice, kale, sweet potato, and mushrooms sitting with garlic cloves and a dark napkin on marble. | tastyhush.com

Autumn Wild Rice Soup

Creamy Wild Rice Soup combines chewy rice, earthy mushrooms, sweet potatoes, and fresh kale in a smooth coconut milk broth. Perfect for cozy autumn nights!

Prep Time
15 Minutes
Cook Time
40 Minutes
Total Time
55 Minutes
By: Maria

Category: Soups & Stews

Difficulty: Easy

Cuisine: American

Yield: 6 Servings (6 portions)

Dietary: Vegan, Vegetarian, Gluten-Free, Dairy-Free

Ingredients

01 6 cups of veggie stock or swap with chicken stock.
02 1 cup of wild rice, not cooked yet.
03 8 ounces of baby bella mushrooms, thinly sliced.
04 4 cloves of garlic, finely chopped.
05 2 medium-sized carrots, diced small.
06 2 celery sticks, chopped into small bits.
07 1 big sweet potato, peeled and cubed (about 1 pound).
08 1 small onion, chopped finely (white).
09 One bay leaf to add flavor.
10 1 1/2 tablespoons of Old Bay seasoning mix.
11 1 can (14 ounces) of plain coconut milk.
12 2 big handfuls of kale, chopped roughly with stems gone.
13 A pinch of sea salt and some fresh black pepper to taste.

Instructions

Step 01

In the Instant Pot, add the broth, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf, and Old Bay seasoning. Mix well. Seal the Instant Pot, set it to manual mode on high, and cook for 25 minutes. Once done, leave it for 10 minutes to naturally release pressure before quickly releasing the rest. Remove the bay leaf. Stir the kale and coconut milk into the soup, adding more salt, pepper, or Old Bay if needed. Serve hot and enjoy.

Step 02

Warm a tablespoon of butter or olive oil in a big pot over medium-high heat. Cook the onions for about five minutes until soft, then toss in the garlic and cook for another minute or two until it smells fragrant. Pour in the broth, wild rice, mushrooms, carrots, celery, sweet potato, bay leaf, and Old Bay seasoning. Mix everything gently. Let it boil, then turn the heat down to medium-low, cover it, and let it cook for 30-40 minutes while occasionally stirring, until the rice is tender. Add the coconut milk and kale, seasoning to taste before serving warm.

Notes

  1. For a vegan-friendly or dairy-free option, stick with coconut milk. If you like it creamier, substitute with heavy cream.
  2. Want it thicker? Use more wild rice.
  3. Store leftovers in the fridge for up to 3 days in a container with a tight-fitting lid. Heats up beautifully!

Tools You'll Need

  • Electric pressure cooker like Instant Pot.
  • A deep pot for cooking on the stove.
  • Stove with medium-high setting.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains coconut.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 250
  • Total Fat: 10 g
  • Total Carbohydrate: 30 g
  • Protein: 6 g