Cozy Autumn Wild Rice Soup Recipe

I crafted a Pumpkin And Wild Rice Soup brimming with sweet potato, kale and mushrooms, and tested Instant Pot, Crock-Pot and stovetop versions that are easily adaptable for gluten-free or vegan diets.

I can’t stop thinking about this Fall Wild Rice Soup. The bowl looks simple, like something your grandma might make, but then there’s that surprise: tender sweet potato cubes and a chewy wild rice blend that somehow play off each other, making it feel both rustic and a little fancy.

I love that it’s forgiving; sometimes I tweak it, sometimes I dont, and every time it still tastes like the first time I made it. If you like earthy textures and a soup that keeps giving with every spoonful, you’re gonna be curious to try it.

Ingredients

• Wild rice blend: Nutty, chewy grains, good fiber and some protein, hearty base for the soup
• Sweet potato: Brings natural sweetness, vitamin A rich, smooths broth as it breaks down
• Cremini mushrooms: Earthy, meaty bite, adds umami and savory depth without extra calories
• Kale: Leafy green packed with vitamins and fiber it brightens and holds texture
• Coconut milk or cream: Gives richness and silkiness, it’s plant fat or dairy option for creamy mouthfeel
• Onion and garlic: Aromatic base builds a savory foundation, garlic sharpness and onion sweetness
• Thyme and bay leaf: Simple herbs that lift flavors, subtle floral notes make soup cozy

Ingredient Quantities

• 2 tablespoons olive oil or unsalted butter (or vegan butter)
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 8 ounces cremini or button mushrooms, sliced
• 1 large sweet potato peeled and cut into 1/2-inch cubes (about 2 cups)
• 1 cup wild rice blend, rinsed
• 6 cups vegetable broth, low sodium
• 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
• 1 bay leaf
• 4 cups chopped kale, stems removed
• 1 cup full-fat coconut milk or 1/2 cup heavy cream for richness (optional)
• 1 tablespoon tamari or soy sauce (optional, use tamari for gluten free)
• 1 1/2 teaspoons kosher salt (or to taste)
• 1/2 teaspoon freshly ground black pepper (or to taste)
• 1 tablespoon fresh lemon juice (optional, for brightness)
• 2 tablespoons chopped fresh parsley (optional)

How to Make this

1. Heat 2 tablespoons olive oil or butter in a large pot or in the Instant Pot on sauté. Add the diced onion and a pinch of the salt, cook until soft and translucent, about 4 to 5 minutes. Stir in the minced garlic, diced carrots and celery, cook another 3 minutes, scraping up any browned bits because that’s flavor.

2. Add the sliced mushrooms and cook until they release their liquid and start to brown, another 4 to 6 minutes. Season now with about 1 teaspoon of the salt and some black pepper, you’ll fine tune later.

3. Rinse the wild rice blend under cold water, then stir it into the pot with the cubed sweet potato, fresh thyme leaves and the bay leaf so everything is evenly coated.

4. Pour in the 6 cups vegetable broth and add the tablespoon tamari or soy sauce if using. Give everything a good stir and bring to a simmer, scraping the bottom so nothing sticks.

5. Choose your cooking method:
– Instant Pot: seal the lid, cook on high pressure for 25 minutes, then let it natural release for 10 minutes before quick releasing the rest of the steam.
– Stovetop: bring to a boil, reduce heat to low, cover and simmer gently for 45 to 50 minutes until the rice and sweet potato are tender.
– Slow cooker: transfer everything to the Crock Pot and cook on low for 6 to 8 hours or on high for 3 to 4 hours until tender.

6. Once the rice and sweet potato are tender, stir in the chopped kale and 1 cup full fat coconut milk or 1/2 cup heavy cream if using. Simmer 3 to 5 minutes more until the kale is wilted and the soup is heated through.

7. Want it a bit creamier The trick is to mash about a cup of the sweet potato against the side of the pot or scoop a cup into a blender and puree, then stir it back in. This thickens without adding extra stuff, and keeps a nice texture.

8. Remove the bay leaf, taste and add the remaining 1/2 teaspoon salt or to taste, more black pepper if you like, and the tablespoon lemon juice if you want bright acidity. Adjust tamari if it needs more umami.

9. Serve hot, sprinkled with the 2 tablespoons chopped fresh parsley and a little extra drizzle of coconut milk or cream if you want it richer. Don’t worry if it tastes even better the next day, leftovers get more cozy as the flavors meld.

Equipment Needed

1. Large heavy-bottomed pot or Instant Pot (for sautéing and simmering)
2. Cutting board
3. Chef’s knife
4. Vegetable peeler (for the sweet potato)
5. Wooden spoon or heatproof spatula (for scraping and stirring)
6. Measuring cups and spoons
7. Colander or fine-mesh sieve (to rinse the wild rice)
8. Potato masher or blender / immersion blender (to puree a cup of sweet potato)
9. Ladle and bowls for serving

FAQ

Cozy Autumn Wild Rice Soup Recipe Substitutions and Variations

• Olive oil or unsalted butter: use avocado oil for higher-heat searing, ghee for a richer, nuttier note (not vegan), or coconut oil if you want a slight sweetness; you can also stick with vegan butter to keep it dairy free.
• Cremini mushrooms: swap with shiitake or oyster mushrooms for more meaty umami, or use canned button mushrooms if fresh ones aren’t available.
• Sweet potato: replace with butternut squash or pumpkin for similar sweetness and texture, or use Yukon Gold potatoes if you want less sweetness and faster cooking.
• Wild rice blend: try brown rice or farro for a chewy texture, quinoa for a quicker gluten free option, or use pre cooked wild rice to shave off 20–30 minutes of cooking time and reduce broth by about 1 cup.

Pro Tips

– Get real color on the mushrooms, dont rush this. Use a hot pan, dont crowd it, and let them sit undisturbed so the water evaporates and they brown, this gives the whole soup a deeper flavor.

– Roast the sweet potato instead of just simmering sometimes, it concentrates sweetness and adds caramelized bits that make the texture more interesting. You can toss roasted cubes in near the end so they keep their shape.

– If you want extra savory depth, dissolve a spoonful of white miso or stir in a bit more tamari at the end, taste and adjust. And if you use coconut milk, add most of it at the very end off the heat so it stays silky and doesnt separate.

– Leftovers will thicken a lot, so when reheating add a splash of broth or water and a squeeze of lemon before serving, taste for salt again because flavors mellow overnight.