This Cozy Autumn Wild Rice Soup is filled with hearty seasonal vegetables and wild rice (plus poultry, if you’d like), it is beautifully soothing and creamy, and simple to make from the Immediate Pot, Crock-Pot or on the stovetop.

For those times when you are craving a comfy, creamy, soothing bowl of soup…I’ve the ideal brand new recipe to you. It is a riff on the traditional chicken and wild rice soup of the youth. However, in lieu of those poultry (which you are still welcome to include if you would like), I have loaded up this soup rather with lots and a lot of seasonal vegetables. And included in certain bolder tasty toppings. And lightened it a bit with milk rather than heavy cream. Fundamentally the most tasty, hearty, sweet-and-savory, thick-and-creamy, comforting soup that a woman could ask for.

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COZY AUTUMN WILD RICE SOUP

This Cozy Autumn Wild Rice Soup is superbly creamy and comforting. Watch tips above on how best to alter the recipe to be vegan or fermented, if you would like.

Prep Time 15

Cook Time 45

Total Time 1

Servings 8

Author Lily

Ingredients

1 cup uncooked wild-rice
8 oz baby-bella-mushrooms, sliced
6 cups vegetable-stock (or chicken-stock)
1 large sweet-potato, peeled and diced
4 cloves garlic, minced
2 ribs celery, diced
1 small white-onion, peeled and diced
2 large handfuls of kale, roughly chopped with thick stems removed
2 medium carrots, diced
1 bay-leaf
3 tbsp butter
1½ cups milk
1½ tbsp Old-Bay seasoning
Kosher salt and freshly-cracked black-pepper
¼ cup all-purpose flour

Instructions

INSTANT POT (PRESSURE COOKER) METHOD

Blend vegetable-stock or chicken-stock, wild-rice, mushrooms, garlic, celery, carrots, sweet-potato, onion, bay-leaf and Old-Bay seasoning from the bowl with an Immediate Pot pressure cooker. Stir briefly to blend.
Cover and place vent to"sealing". Cook manual (high pressure) for about25 minutes. Allow the Immediate Pot break there for an additional 10minutes (natural discharge ). Then carefully turn off the port to"venting" and discharge the rest of the stress (fast release). Remove lid and discard the bay leaf.
Meanwhile, during these last 10minutes of cooking, prepare your cream-sauce in your stove. In a medium saucepan, cook butter over medium-high heat . Whisk in the flour until blended cook for a minute. Gradually add the milk & whisk until blended. Keep on cooking, stirring often, until the mix almost comes to a simmer, and it has thickened. (It ought to be quite thick).
Insert the cream-sauce & kale into the soup & stir lightly until blended. Taste and season with pepper and salt (and any additional Old-Bay seasoning, even if you'd like) as required.
Serve hot. Or move to secured container(s) and simmer for up to 4-days.

CROCK-POT (SLOW COOKER) METHOD

Blend vegetable-stock or chicken-stock, wild-rice, mushrooms, garlic, celery, carrots, sweet-potato, onion, and bay-leaf and Old-Bay seasoning at the bowl with a large toaster. Stir briefly to blend, then set the lid onto the toaster.
Cook for 2-3hours, till the rice is tender & cooked.
Meanwhile, during these last 10minutes of slow-cooking, prepare the cream-sauce in your stove. In a medium-saucepan, cook butter over medium-high heat . Whisk in the flour until blended cook for a minute. Gradually add the milk & whisk until blended. Keep on cooking, stirring often, until the mix almost comes to a simmer, and it has thickened. (It ought to be quite thick).
Insert the cream-sauce & kale into the soup, and stir lightly until blended. Taste and season with pepper & salt (and any additional Old-Bay seasoning, even if you'd like) as required.
Serve hot or move to secured container(s) and simmer for up to 4-days.

STOVETOP METHOD

Heat (an additional ) 1 tbsp butter in a large-stockpot over medium-high warmth. Add onion and then sauté for 5minutes, stirring occasionally, until tender and translucent. Stir in the garlic and cook for an extra 1-2minutes, stirring occasionally, until aromatic.
Add the vegetable-stock or chicken-stocks, wild-rice, mushrooms, celery, carrots, sweet rice, bay-leaf & Old-Bay seasoning. Stir to blend.
Keep on cooking until the soup reaches a simmer. Then reduce heat into medium-low, cover & simmer for about 45minutes or till the rice is tender, stirring-occasionally.
Meanwhile, during those last 10minutes, then prepare the cream-sauce in another saucepan on the stove. In it, then cook the egg over medium-high heat . Whisk in the flour until blended cook for a minute. Gradually add the milk & whisk until blended. Keep on cooking, stirring often, until the mix almost comes to a simmer, and it has thickened. (It ought to be quite thick).
Insert the cream-sauce & kale into the soup, and stir lightly until blended. Taste and season with pepper and salt (and any additional Old Bay seasoning, even in case you'd like) as required.
Serve hot or move to secured container(s) and simmer for up to 4-days.

Notes

Coconut Milk Choice: As stated earlier, if you’d love to bypass making the cream sauce (butter, milk, pasta), then don’t hesitate to simply add a can of almond coconut milk rather than It is vegetarian and vegetarian, and totally delicious in this recipe! (After creating this soup heaps of occasions, I prefer this alternative to the milk cream sauce choice.)
Wild Rice: I utilized 100{026c1b94ba14451d54d3ec8109075a6a4d4c37561240d871ad3ec290757a768d} wild rice (not a mix ), I adore and urge this soup. Cooking time can vary if you take advantage of a wild rice mix.
Slow Cooking: When utilizing the Crock-Pot procedure, I suggest keeping a close watch on the soup in the previous hour to make confident the rice does not overcook and consume each the broth. Nevertheless, if it will consume more of those broth than you would like, simply stir 1-2 cups of additional veggie stock to the soup after the rice has finished cooking.