Description
Comfort meets culinary magic in this Wild Rice Soup, a hearty blend of earthy grains and savory seasonings that whispers Wisconsin’s warmth. Simmering with rich vegetables and tender chicken, each spoonful wraps you in pure seasonal comfort.
Ingredients
Scale
Main Ingredients:
- 1 cup uncooked wild rice
- 1 large sweet potato (about 1 pound), peeled and diced
- 8 ounces baby bella mushrooms, sliced
- 2 large handfuls kale, roughly chopped with thick stems removed
Vegetables and Aromatics:
- 1 small white onion, peeled and diced
- 2 medium carrots, diced
- 2 ribs celery, diced
- 4 cloves garlic, minced
- 1 bay leaf
Liquids and Seasonings:
- 6 cups vegetable stock (or chicken stock)
- 1 (14-ounce) can unsweetened coconut milk
- 1 1/2 tablespoons old bay seasoning
- Fine sea salt, to taste
- Freshly-cracked black pepper, to taste
Instructions
Instant Pot Method:
- Gather all ingredients in the Instant Pot, combining vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf, and Old Bay seasoning.
- Secure the lid and program the Instant Pot to high pressure for 25 minutes, ensuring a tight seal.
- Allow natural pressure release for 10 minutes, then carefully quick-release remaining pressure.
- Remove bay leaf and discard, preparing the soup base for final additions.
- Incorporate coconut milk and kale, stirring gently to integrate ingredients.
- Taste and fine-tune seasonings with salt, pepper, or additional Old Bay seasoning.
- Ladle into warm bowls, serving immediately while piping hot.
Stovetop Method:
- Warm butter or olive oil in a large stockpot over medium-high heat until shimmering.
- Sauté diced onions for 5 minutes until translucent, then add minced garlic and cook for 1-2 minutes.
- Pour in vegetable stock along with wild rice, mushrooms, carrots, celery, sweet potato, bay leaf, and Old Bay seasoning.
- Bring mixture to a gentle simmer, reducing heat to medium-low and covering the pot.
- Cook for 35 minutes, stirring occasionally, until rice reaches tender consistency.
- Fold in coconut milk and kale, blending thoroughly.
- Adjust seasonings to personal preference with salt, pepper, or extra Old Bay.
- Serve hot, enjoying the rich, comforting flavors of the soup.
Notes
- Enhance the soup’s richness by toasting wild rice in butter before adding liquid, which deepens the nutty flavor and adds complexity.
- For a protein boost, incorporate cooked shredded chicken or crispy chickpeas as a delicious optional topping.
- Swap coconut milk with heavy cream or plant-based alternatives like almond milk to accommodate different dietary preferences and allergies.
- Store leftovers in airtight containers for up to 4 days, noting that kale might slightly wilt but will still taste delicious when reheated gently.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 145 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 6 g
- Saturated Fat: 5 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg