Fall Recipes (Print Version)
Ingredients:
01 -
6 cups vegetable stock (or chicken stock).
02 -
1 cup uncooked wild rice.
03 -
8 ounces baby bella mushrooms, sliced.
04 -
4 cloves garlic, minced.
05 -
2 medium carrots, diced.
06 -
2 ribs celery, diced.
07 -
1 large sweet potato, peeled and diced (about 1 pound).
08 -
1 small white onion, diced.
09 -
1 bay leaf.
10 -
1 1/2 tablespoon Old Bay seasoning.
11 -
1 (14-ounce) can unsweetened coconut milk.
12 -
2 large handfuls of kale, roughly chopped with thick stems removed.
13 -
Fine sea salt and freshly-cracked black pepper.
Instructions:
01 -
Combine the vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf, and Old Bay seasoning in the Instant Pot. Stir to combine. Set the Instant Pot to manual (high pressure) and cook for 25 minutes. Let it naturally release pressure for 10 minutes, then quick release any remaining pressure. Remove the bay leaf. Stir in the coconut milk and chopped kale, adjusting seasoning with salt, pepper, or additional Old Bay as needed. Serve warm.
02 -
Heat 1 tablespoon of butter or olive oil in a large stockpot over medium-high heat. Sauté the onion for 5 minutes until softened, then add the garlic and cook for another 1-2 minutes until fragrant. Add vegetable stock, wild rice, mushrooms, carrots, celery, sweet potato, bay leaf, and Old Bay seasoning. Stir to combine. Bring the mixture to a simmer, then reduce heat to medium-low, cover, and cook for 30-40 minutes until the rice is tender, stirring occasionally. Stir in the coconut milk and kale, adjusting seasoning as needed. Serve warm.
Notes:
01 -
This soup can be made vegan or dairy-free by using coconut milk. For a creamier option, you can use heavy cream instead.
02 -
If you prefer a thicker soup, you can increase the amount of wild rice.
03 -
Leftovers can be stored in an airtight container in the fridge for up to 3 days, and the soup reheats well.