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COZY AUTUMN WILD RICE SOUP

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COZY AUTUMN WILD RICE SOUP


For those days when you are craving a cozy, creamy, comforting bowl of soup I have the perfect new recipe for you.

It’s a riff on the classic chicken and wild rice soup of my childhood but in lieu of the chicken which you are still welcome to add if you would like I have loaded this soup up instead with lots and a lot of seasonal veggies and added in some bolder savory seasonings and lightened it up a bit by using milk instead of heavy cream and the result?

Basically the most delicious, hearty sweet and savory thick and creamy comforting soup a girl could ask for.  

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Plus, more good news it’s easy to make in either the Instant Pot (pressure cooker) Crock-Pot (slow cooker) or on the stovetop your choice. And you can adapt the recipe to be gluten free or vegan if you prefer options. So if you are ready to cozy up with a warm bowl of soup yourself load up a shopping bag full of veggies and wild rice and let’s make some together.

Affiliate Links:

To Buy: Instant Pot LUX60V3 V3 6 Qt 6-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Sauté, Steamer, and Warmer. Click Here.

To Buy: Crock-Pot SCCPVI600-S 6-Quart Countdown Programmable Oval Slow Cooker with Stove-Top Browning, Stainless Finish. Click Here.

WILD RICE SOUP INGREDIENTS:


To make this Cozy Autumn Wild Rice Soup recipe, you will need:

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  • Wild Rice: I used and loved 100% wild rice (affiliate link) in this recipe not a wild rice blend.
  • Vegetable Stock: Or chicken stock whatever you happen to have on hand.
  • Autumn Veggies: Sweet potato, celery, carrots, onion, baby bella mushrooms and garlic.
  • The “Bays”: Old Bay seasoning plus a bay leaf, to season our soup. 
  • The Cream Sauce: Made from butter, flour and milk which we will mix up at the end of the cooking time.  
  • Kale: I also added in lots of fresh kale at the end or you could sub in baby spinach or collard greens.
  • Salt & Pepper: Don’t forget them!
To Buy : Lundberg Family Farms Organic Wild Rice, 8 Ounce. Click Here.
To Buy : OLD BAY Seasoning, 6 oz. Click Here.

HOW TO MAKE WILD RICE SOUP:


I have included detailed instructions below for how to make this wild rice soup recipe either in the Instant Pot (pressure cooker) Crock-Pot (slow cooker) or on the stovetop.

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  • Cook the base of the soup: Whichever cooking method you choose we will simmer the base soup ingredients (veggies, broth, rice, seasonings) till the rice is cooked and tender.
  • Make your cream sauce: Then during the last Ten minutes that the soup is cooking, prepare your cream sauce in a separate saucepan. Melt the butter whisk in the flour, then stir in the milk and cook stirring frequently so that the bottom does not burn till thickened. The sauce should be very thick or skip this whole step and add in a can of coconut milk instead which is vegan and also incredibly delicious in this recipe.
  • Add in the cream sauce and kale: And stir to combine then taste and season with salt and pepper as needed.
  • Serve warm: Preferably with a nice hunk of crusty bread, or some oyster crackers or whatever sounds good. 

POSSIBLE VARIATIONS:


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Want to mix things up a bit?  Feel free to:

  • Add chicken: You can either add pre-cooked/shredded chicken or add a chicken breast or 2 to the pot and let it cook along with the rice and veggies then remove and shred it once it has cooked through.
  • Add more veggies: There are so many other veggies that would be great in this soup too like cauliflower, butternut squash, parsnips, bell peppers whatever sounds good!
  • Use a different seasoning: If Old Bay seasoning isn’t your fave feel free to use any other blends that you like such as:
  • Italian seasoning
  • Cajun seasoning
  • Za’atar seasoning
Make it gluten free: For the cream sauce, and just whisk 1.5 tablespoons gluten free cornstarch into a saucepan of cold milk. Heat the milk till it just barely reaches a simmer, whisking frequently and the milk will thicken up then add it to the soup as always be sure to check that all of your other ingredients are certified gluten-free.
Make it vegan: Skip the cream sauce altogether and add in 1 (15-ounce) can of full fat coconut milk instead.  

WHAT TO SERVE WITH THIS SOUP:


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I recommend serving this wild rice soup with…

Crusty bread or oyster crackers: Or my Healthy Pumpkin Muffins also gluten free.
A big, fresh green salad: Such as my Everyday Salad or My Favorite Apple Spinach Salad.
Autumn dessert: Such as Pumpkin Cookies or my favorite Healthy Peanut Butter Cookies.

INGREDIENTS


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  • 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 (about 1 pound) sweet potato peeled and diced
  • 1 small white onion peeled and diced
  • 1 bay leaf
  • 1 1/2 tablespoon Old Bay seasoning
  • 3 tablespoons butter
  • 1/4 cup all purpose flour
  • 1 1/2 cups milk
  • 2 large handfuls of kale roughly chopped with thick stems removed
  • Kosher salt and freshly cracked black pepper

INSTRUCTIONS


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INSTANT POT (PRESSURE COOKER) METHOD:

  • Combine vegetable stock, wild rice, mushrooms, carrots, garlic, celery, sweet potato, onion, bay leaf and Old Bay seasoning in the bowl of an Instant Pot pressure cooker stir briefly to combine.
  • Cover and set vent to “sealing”. Cook on manual (high pressure) for 25 minutes let the Instant Pot rest there for an extra 10 minutes (natural release) then carefully turn the vent to “venting” and release the remaining pressure (quick release) remove lid and discard the bay leaf.
  • Meanwhile during those final 10 minutes of pressure cooking, prepare your cream sauce on the stove in a medium saucepan, cook the butter over medium-high heat till melted whisk in the flour till combined and cook for 1 minute. Gradually add in the milk, and whisk till combined.  Continue cooking stirring frequently till the mixture nearly comes to a simmer and has thickened. (It should be very thick.)
  • Add the cream sauce and kale to the soup and stir gently until combined taste and season with salt and pepper plus any extra Old Bay seasoning, if you would like as needed.
  • Serve warm  or transfer to sealed container(s) and refrigerate for up to four days.

CROCK-POT (SLOW COOKER) METHOD:


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  • Combine vegetable stock, wild rice, mushrooms, carrots, garlic, celery, sweet potato, onion, bay leaf and Old Bay seasoning in the bowl of a large slow cooker stir briefly to combine, then place the lid on the slow cooker.
  • Cook on high for 2-3 hours* till the rice is cooked and tender.
  • Meanwhile, during those final 10 minutes of slow cooking prepare your cream sauce on the stove. In a medium saucepan, cook the butter over medium-high heat till melted whisk in the flour until combined, and cook for 1 minute. Gradually add in the milk, and whisk till combined continue cooking, stirring frequently till the mixture nearly comes to a simmer and has thickened.  (It should be very thick.)
  • Add the cream sauce and kale to the soup and stir gently until combined taste and season with salt and pepper plus any extra Old Bay seasoning, if you would like as needed.
  • Serve warm or transfer to sealed container(s) and refrigerate for up to 4 days.

STOVETOP METHOD:


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  • Heat (an extra) 1 tablespoon butter in a large stockpot over medium high heat add onion and sauté for 5 minutes, stirring occasionally till soft and translucent stir in the garlic and cook for an additional 1-2 minutes, stirring occasionally till fragrant.
  • Add in the vegetable stock, wild rice, mushrooms, celery, carrots, sweet potato, bay leaf and Old Bay seasoning stir to combine.
  • Continue cooking till the soup reaches a simmer then reduce heat to medium-low cover and simmer for 45 minutes or till the rice is tender stirring occasionally.
  • Meanwhile during those final 10 minute, prepare your cream sauce in a separate saucepan on the stove in it cook the butter over medium-high heat till melted whisk in the flour till combined and cook for one minute. Gradually add in the milk and whisk till combined.  Continue cooking, stirring frequently till the mixture nearly comes to a simmer and has thickened (It should be very thick.)
  • Add the cream sauce and kale to the soup and stir gently until combined taste and season with salt and pepper plus any extra Old Bay seasoning if you would like as needed.
  • Serve warm or transfer to sealed container(s) and refrigerate for up to four days.

NOTES


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  • *Coconut Milk Option: As mentioned above if you would like to skip making the cream sauce (flour, milk, butter) feel free to just add in a can of full fat coconut milk instead it’s dairy free and vegan and absolutely delicious in this recipe (After making this soup dozens of times I now prefer this option to the dairy cream sauce option.)
  • *Wild Rice: I used 100% wild rice (not a blend) which I love and recommend for this soup.  Cooking time may vary if you use a wild rice blend.
  • *Slow Cooking: If using the Crock Pot method I recommend keeping a close eye on the soup in the last hour to be sure that the rice doesn’t overcook and soak up all of the broth that said if it does soak up more of the broth than you would like just stir 1-2 cups of extra veggie stock into the soup after the rice has finished cooking.



Before You Go: Roasted Butternut Squash Soup

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