This cozy autumn wild rice soup is the kind of bowl that makes the house feel like a warm hug. I developed this version during a damp October when I wanted something hearty and bright without turning on the oven. The combination of nutty wild rice and tender sweet potato balances the silky coconut milk and earthy baby bella mushrooms. Each spoonful offers soft rice kernels, slightly sweet root vegetable bites, and the peppery chew of kale for texture. It is both nourishing and comforting which is exactly what I crave when the air turns crisp.

I first cooked this on a slow rainy afternoon after a long walk and it instantly became part of our autumn rotation. The fragrant Old Bay seasoning adds an unexpected savory note that pairs beautifully with the coconut milk. We love this on evenings when friends stop by since it is forgiving to scale and stays vibrant when reheated. Whether you use vegetable stock for a plant based meal or chicken stock for extra depth, the final bowl feels like a well loved recipe ready to share.

Ingredients

• Vegetable stock or chicken stock 6 cups: Choose low sodium if you plan to salt later which gives you better control. I use a rich boxed stock from a reputable brand or homemade broth for the deepest flavor.
• Wild rice 1 cup uncooked: Look for a whole grain wild rice blend rather than pre cooked packets. The kernels maintain a firm texture after simmering and lend a toasty perfume to the soup.
• Baby bella mushrooms 8 ounces sliced: Cremini add earthiness and hold texture after cooking. Clean them with a damp towel and slice evenly for uniform cooking.
• Garlic 4 cloves minced: Fresh garlic is key for aromatic depth. Mince finely to disperse flavor evenly through the liquid.
• Carrots 2 medium diced: Choose firm carrots. Dice into small cubes so they cook through at the same pace as the rice.
• Celery 2 ribs diced: Celery provides aromatic contrast and a slight crunch if not overcooked. Remove any tough strings and dice finely.
• Sweet potato 1 large peeled and diced about 1 pound: A firm orange sweet potato works best. Peel and cut into approximately half inch cubes for even cooking.
• White onion 1 small diced: Dice uniformly and cook until translucent to build the savory base.
• Bay leaf 1: Add during simmer for subtle herbal notes and discard before serving.
• Old Bay seasoning 1 and 1/2 tablespoons: Adds warm, savory complexity. Adjust to taste and choose a gluten free blend if needed.
• Canned unsweetened coconut milk 14 ounces: Use full fat canned coconut milk for creaminess and body. Shake the can and stir to recombine before measuring.
• Kale 2 large handfuls roughly chopped: Remove thick stems and chop leaves into bite sized pieces for tender greens in the finished bowl.
• Fine sea salt and freshly cracked black pepper to taste: Season at the end after tasting since stock and Old Bay affect sodium levels.

Instructions

Prepare the base ingredients:Rinse the wild rice under cold water then drain. Peel and dice the sweet potato and carrots into even pieces about half an inch. Slice the mushrooms and dice the onion and celery uniformly which helps everything cook evenly. Mince the garlic and set aside so it goes into the pot at the right stage for flavor release.Instant Pot combine and cook:In the Instant Pot insert add 6 cups of stock followed by the rinsed wild rice mushrooms garlic carrots celery sweet potato diced onion bay leaf and 1 and 1/2 tablespoons Old Bay seasoning. Stir briefly to combine and scrape the bottom to prevent sticking. Seal the lid set to manual high pressure and cook for 25 minutes. Allow a natural pressure release for 10 minutes then quick release any remaining pressure. Remove the lid carefully and discard the bay leaf.Stovetop saute and simmer method:Heat 1 tablespoon olive oil or butter in a large stockpot over medium high heat. Add the diced onion and cook about 5 minutes until soft and translucent. Stir in garlic and cook 1 to 2 minutes until fragrant. Add the stock wild rice mushrooms carrots celery sweet potato bay leaf and Old Bay seasoning then bring to a simmer. Reduce heat to medium low cover and simmer for 30 to 40 minutes until the wild rice is tender stirring occasionally to prevent sticking.Finish with coconut milk and kale:When the rice and vegetables are tender remove the bay leaf then stir in the full can of unsweetened coconut milk and the chopped kale. Heat gently until the kale wilts about 3 to 5 minutes. Taste and adjust seasoning with fine sea salt black pepper and a little extra Old Bay if you want more depth. Serve warm ladled into bowls with an extra drizzle of coconut milk if desired.

Storage Tips

Cool the soup to room temperature then transfer to airtight containers. Store in the refrigerator for up to four days. To freeze divide into single serving portions leaving space for expansion and freeze for up to three months. When reheating thaw overnight in the refrigerator then warm over low heat stirring occasionally. If the soup thickens during storage loosen with a splash of stock or water while reheating and check seasoning again before serving.

Ingredient Substitutions

If you need a different balance swap sweet potato for butternut squash using the same volume which gives a slightly nuttier sweet profile. For a creamier texture replace the canned coconut milk with light cream for a non vegan version. If you do not have Old Bay use a mixture of smoked paprika plus celery seed and a pinch of cayenne as an alternative. Brown rice may be substituted for wild rice though cooking times will vary and the texture will be softer.

Serving Suggestions

Serve the soup with a simple green salad and crusty bread for a relaxed meal. Garnish with toasted pumpkin seeds for crunch or a squeeze of lemon for bright acidity. For a heartier bowl add cooked shredded chicken or a scoop of soft goat cheese on top when serving. This soup pairs well with a dry white wine or a light amber ale for cool weather gatherings.

Cultural Background

Wild rice is native to parts of North America and has long been used by Indigenous peoples as a nutritious grain. Over time it has been integrated into autumnal bowls and soups due to its nutty flavor and hearty texture. The use of coconut milk adds a subtle tropical note which modernizes the classic soup profile and highlights the way global ingredients can blend with regional grains to create comforting seasonal dishes.

Seasonal Adaptations

In winter increase the root vegetables and add parsnip or turnip for earthier tones. In spring substitute kale for tender baby spinach which cooks faster and keeps the soup light. For holiday seasons add roasted chestnuts for texture and a holiday spice like a small pinch of ground nutmeg which complements the sweet potato and coconut milk.

Meal Prep Tips

Prepare the base up to two days ahead then cool and refrigerate. When ready to serve reheat and add the coconut milk and kale just before serving which keeps the greens bright. Portion into microwave safe containers for easy weekday lunches and pack with a lemon wedge and optional toasted seeds. This approach reduces active time to just a few minutes on busy days.

This autumn wild rice soup is easy to love and easy to adapt. It encourages creativity without demanding complex technique and rewards a little extra patience with deep comfortable flavor. Make it your own and enjoy the ritual of a warm bowl on a cool evening.