Wednesday, August 14, 2019

COZY AUTUMN WILD RICE SOUP

This Cozy Autumn Wild Rice Soup is filled with hearty seasonal vegetables and wild rice (plus chicken, for the ones who would like), it’s wonderfully creamy and comforting, and simple to make within the Instant Pot, Crock-Pot or on the stovetop.

COZY AUTUMN WILD RICE SOUP



Cozy Autumn Wild Rice Soup Recipe

For these days whilst you’re yearning a cozy, creamy, comforting bowl of soup…I have the correct new recipe for you.

It’s a riff on the vintage bird and wild rice soup of my childhood.  But in lieu of the bird (which you’re nonetheless welcome so as to feature if you’d like), I’ve loaded this soup up rather with plenty and plenty of seasonal veggies.  And brought in a few bolder savory seasonings.  And lightened it up a little of via utilizing milk rather of heavy cream.  And the result?

Basically essentially one of the foremost delicious, hearty, sweet-and-savory, thick-and-creamy, comforting soup a woman might ask for.  ♡

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Plus, additional well news!  It’s simple to make in both the Instant Pot (pressure cooker), Crock-Pot (slow cooker), or on the stovetop — your choice.  And you possibly can adapt the recipe to be gluten-free and/or vegan, for the ones who prefer.  Options, options.  So if you’re capable to comfortable up with a warm bowl of soup yourself, load up a procuring bag filled with veggies and wild rice, and let’s make a few together.


COZY AUTUMN WILD RICE SOUP RECIPE | 1-MINUTE VIDEO

Cozy Autumn Wild Rice Soup Recipe -- made within the Instant Pot (pressure cooker)
WILD RICE SOUP INGREDIENTS:
To make this Cozy Autumn Wild Rice Soup recipe, you may need:

Wild Rice: I used and beloved 100 pc wild rice (affiliate link) on this recipe, now not a wild rice blend.
Vegetable Stock: Or bird stock, no matter you occur to have on hand.
Autumn Veggies: Sweet potato, carrots, celery, onion, child bella mushrooms and garlic.
The “Bays”: Old Bay seasoning plus a bay leaf, to season our soup.  (Or see concepts under on special seasoning ideas.)
The Cream Sauce: Made from butter, flour and milk, which we can blend up on the cease of the cooking time.  Or see alternatives under for a gluten-free and/or vegan alternative.
Kale: I also brought in plenty of recent kale on the end, otherwise you might sub in child spinach or collard greens.
Salt & Pepper: Don’t overlook ’em!
Cozy Autumn Wild Rice Soup Recipe in Stockpot

HOW TO MAKE WILD RICE SOUP:
I have blanketed special classes under for simple methods to make this wild rice soup recipe both within the Instant Pot (pressure cooker), Crock-Pot (slow cooker), or on the stovetop.  But right the following are the basics. ;)

Cook the backside of the soup: Whichever cooking methodology you choose, we can simmer the backside soup meals (veggies, rice, broth, seasonings) till the rice is cooked and tender.
Make your cream sauce: Then throughout the rest 10 minutes that the soup is cooking, practice your cream sauce in a separate saucepan.  Melt the butter, whisk within the flour, then stir within the milk and cook dinner — stirring often so that the backside doesn't burn — till thickened.  The sauce must be very thick.  (Or skip this entire step and upload in a can of coconut milk instead, that's vegan and likewise rather delicious on this recipe.)
Add within the cream sauce and kale: And stir to combine.  Then style and season with salt and pepper as needed. And…
Serve warm: Preferably with a well hunk of crusty bread, or a few oyster crackers, or no matter sounds good. :)
Cozy Autumn Wild Rice Soup with Kale (Vegetarian)

POSSIBLE VARIATIONS:

Want to blend issues up a bit?  Feel unfastened to:

Add chicken: You can both upload pre-cooked/shredded chicken.  Or upload a bird breast (or two) to the pot and permit it cook dinner alongside with the rice and veggies, then take away and shred it as soon as it has cooked through.
Add additional veggies: There are so many special veggies that can be huge on this soup too, like cauliflower, butternut squash, parsnips, bell peppers…whatever sounds good!
Use a special seasoning: If Old Bay seasoning isn’t your fave, really sense unfastened to make use of any special blends which you simply like, such as:
Italian seasoning
Cajun seasoning
Za’atar seasoning
Make it gluten-free: Feel unfastened to make use of the vegan possibility under (it’s delicious!).  Or skip the roux (the butter/flour step) for the cream sauce, and simply whisk 1.5 tablespoons gluten-free cornstarch right into a saucepan of chilly milk.  Heat the milk till it simply slightly reaches a simmer, whisking frequently, and the milk will thicken up.  Then upload it to the soup.  As always, be certain to verify that every one of your special meals are certified gluten-free.
Make it vegan: Skip the cream sauce altogether and upload in 1 (15-ounce) can of full-fat coconut milk instead.  To be honest, I love the coconut milk model even additional than the dairy!
Cozy Autumn Wild Rice Soup Recipe (Vegetarian / Vegan / Gluten-Free)

WHAT TO SERVE WITH THIS SOUP:
I suggest serving this wild rice soup with:

Crusty bread or oyster crackers: Or my Healthy Pumpkin Muffins (also gluten-free).
A big, recent inexperienced salad: Such as my Everyday Salad or My Favorite Apple Spinach Salad.
Autumn dessert: Such as Pumpkin Cookies or my favourite Healthy Peanut Butter Cookies.
Hope you take pleasure on this one, friends!

Cozy Autumn Wild Rice Soup Recipe

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COZY AUTUMN WILD RICE SOUP
 prep time: 15 MINUTES  cook dinner time: 45 MINUTES  complete time: 60 MINUTES  yield: 8 SERVINGS 1X
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DESCRIPTION
This Cozy Autumn Wild Rice Soup is wonderfully creamy and comforting.  See suggestions above for simple methods to regulate this recipe to be gluten-free and/or vegan, for the ones who prefer.

SCALE  1x2x3x

INGREDIENTS

6 cups vegetable inventory (or bird stock)
1 cup raw wild rice*
8 ounces child bella mushrooms, sliced
4 cloves garlic, minced
2 medium carrots, diced
2 ribs celery, diced
1 huge (about 1 pound) candy potato, peeled and diced
1 small white onion, peeled and diced
1 bay leaf
1 1/2 tablespoon Old Bay seasoning
3 tablespoons butter
1/4 cup all-purpose flour
1 1/2 cups milk
2 huge handfuls of kale, roughly chopped with thick stems removed
Kosher salt and freshly-cracked black pepper

INSTRUCTIONS

INSTANT POT (PRESSURE COOKER) METHOD:

Combine vegetable stock, wild rice, mushrooms, garlic, carrots, celery, candy potato, onion, bay leaf and Old Bay seasoning within the bowl of an Instant Pot force cooker.  Stir in brief to combine.

Cover and set vent to “sealing”.  Cook on guide (high pressure) for 25 minutes.  Let the Instant Pot relaxation there for one more 10 minutes (natural release).  Then intently turn the vent to “venting” and launch the rest force (quick release).  Remove lid and discard the bay leaf.

Meanwhile, throughout these remaining 10 minutes of force cooking, practice your cream sauce on the stove.  In a medium saucepan, cook dinner the butter over medium-high warmth till melted. 

Whisk within the flour till combined, and cook dinner for 1 minute.  Gradually upload within the milk, and whisk till combined.  Continue cooking, stirring frequently, till the combination virtually involves a simmer and has thickened.  (It must be very thick.)

Add the cream sauce and kale to the soup, and stir gently till combined.  Taste and season with salt and pepper (plus any additional Old Bay seasoning, for the ones who would like) as needed.
Serve warm.  Or move to sealed container(s) and refrigerate for as much as four days.

CROCK-POT (SLOW COOKER) METHOD:

Combine vegetable stock, wild rice, mushrooms, garlic, carrots, celery, candy potato, onion, bay leaf and Old Bay seasoning within the bowl of a huge sluggish cooker.  Stir in brief to combine.

Cook on excessive for four hours or on low for 8 hours, till the rice is cooked and tender.

Meanwhile, throughout these remaining 10 minutes of sluggish cooking, practice your cream sauce on the stove.  In a medium saucepan, cook dinner the butter over medium-high warmth till melted.
 
Whisk within the flour till combined, and cook dinner for 1 minute.  Gradually upload within the milk, and whisk till combined.  Continue cooking, stirring frequently, till the combination virtually involves a simmer and has thickened.  (It must be very thick.)

Add the cream sauce and kale to the soup, and stir gently till combined. Taste and season with salt and pepper (plus any additional Old Bay seasoning, for the ones who would like) as needed.
Serve warm.  Or move to sealed container(s) and refrigerate for as much as four days.

STOVETOP METHOD:

Heat (an extra) 1 tablespoon butter in a huge stockpot over medium-high heat.  Add onion and sauté for 5 minutes, stirring occasionally, till smooth and translucent.  Stir within the garlic and cook dinner for one more 1-2 minutes, stirring occasionally, till fragrant.

Add within the vegetable stock, wild rice, mushrooms, carrots, celery, candy potato, bay leaf and Old Bay seasoning.  Stir to combine.

Continue cooking till the soup reaches a simmer.  Then scale back warmth to medium-low, disguise and simmer for 45 minutes, or till the rice is tender, stirring occasionally.

Meanwhile, throughout these remaining 10 minutes, practice your cream sauce in a separate saucepan on the stove.  In it, cook dinner the butter over medium-high warmth till melted.  Whisk within the flour till combined, and cook dinner for 1 minute.  Gradually upload within the milk, and whisk till combined.  Continue cooking, stirring frequently, till the combination virtually involves a simmer and has thickened.  (It must be very thick.)

Add the cream sauce and kale to the soup, and stir gently till combined. Taste and season with salt and pepper (plus any additional Old Bay seasoning, for the ones who would like) as needed.
Serve warm.  Or move to sealed container(s) and refrigerate for as much as four days.source