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Cozy Autumn Wild Rice Soup

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"Cozy Autumn Wild Rice Soup"

Serves 8 servings | Prep Time 15 minutes | Cook Time 45 minutes

Why I Love This Recipe

Cozy Autumn Wild Rice Soup

Ingredients You'll Need

6 cups vegetable stock (or chicken stock)
1 cup uncooked wild rice*
8 ounces baby bella mushrooms, sliced
4 cloves garlic, minced
2 medium carrots, diced
2 ribs celery, diced
1 large (about 1 pound) sweet potato, peeled and diced
1 small white onion, peeled and diced
1 bay leaf
1 1/2 tablespoon Old Bay seasoning
1 (14-ounce) can unsweetened coconut milk (or see cream sauce option below*)
2 large handfuls of kale, roughly chopped with thick stems removed
fine sea salt and freshly-cracked black pepper


1.) Combine vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf and Old Bay seasoning in the bowl of an Instant Pot pressure cooker. Stir briefly to combine.

2.) Cover and cook on manual (high pressure) for 25 minutes. Let the Instant Pot rest and naturally release the pressure for 10 minutes. Then carefully open the vent and quick release the remaining pressure. Remove lid and discard the bay leaf.

3.) Add the coconut milk and kale to the soup, and stir gently until combined. Taste and season with salt and pepper (plus any extra Old Bay seasoning, if you would like) as needed.

4.) Serve warm and enjoy

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