COZY AUTUMN WILD RICE SOUP

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This Cozy Autumn Wild Rice Soup is made with fresh seasonal vegetables and greens, hearty wild rice, and a deliciously zesty, creamy broth (made with either coconut milk or cream). Instant Pot, Crock-Pot and stovetop options all included!

Who’s prepared to heat up with a bowl of wild rice soup? ♡

This comfortable harvest time wild rice soup has become one of our perusers’ number one plans here on Gimme Some Oven these beyond couple of winters and is additionally no doubt one of my own unequaled faves on the blog also. It’s stacked up with loads of my number one new occasional produce, from yams to kale, mushrooms, carrots, celery and onions. It’s made quite good with the expansion of wild rice, which incidentally turns out to be lower in calories and higher in protein than numerous different rices. However, the best part is that it is made with the most overwhelming stock, prepared with garlic and “the bayous,” as I call them, and made velvety with either the expansion of coconut milk, cream or a roux-based cream sauce.

Subsequent to having initially composed this formula with the cream sauce, I need to say that I — just as so many of you perusers — have become substantially more inclined toward the coconut variant in the course of recent years, which I think adds the ideal trace of pleasantness to the stock to adjust those exquisite flavors, and just so ends up making this formula vegetarian as well. So for any of you who haven’t attempted that rendition at this point, or this soup as a general rule, I figured I would knock it back to the highest point of the blog today while we’re directly in the core of comfortable solace food season. I’ve included directions beneath for how to make either the dairy or vegetarian variants, just as guidelines for how to make this soup in either the Instant Pot (my fave), Crock-Pot, or on the burner. What’s more, obviously, in case you’re wanting some nostalgic chicken and wild rice soup, you’re generally free to throw some destroyed chicken in here too.

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More than anything, however, I simply needed to fly in and say how cheerful I am that such large numbers of you have attempted and adored this soup! It generally implies such a great amount to me to peruse your remarks and see photographs of your supper on the web. So cheers to the comfortable plans that keep us all warm this season… and presently we should make some soup!

Before we get to the full formula beneath, the following are a couple of speedy notes about the fixings you should make this wild rice soup formula:

  • Wild rice: I love utilizing 100% wild rice in this formula, which is unique in relation to a wild rice mix or dark rice (which, watch out, will turn your soup purple!). All things considered, however, you are free to utilize whatever sort of rice you like in this soup. Simply note that various assortments of rice will require distinctive cooking times.
  • Vegetable stock: You could utilize either vegetable stock or chicken stock as the base for this soup.
  • Harvest time veggies: An occasional mix of yam, carrots, celery, onion, mushrooms and garlic.
  • The “sounds”: I’m a major fanatic of utilizing Old Bay flavoring and a straight leaf to prepare this soup. Be that as it may, on the off chance that you don’t have Old Bay available, I have incorporated some other flavoring choices underneath.
  • Coconut milk or cream sauce: I favor the vegetarian adaptation of this soup made with coconut milk, which I accept adds the ideal dash of rich pleasantness to adjust those appetizing flavors. Be that as it may, on the other hand, you could decide to make a cream sauce (produced using milk and thickened with a flour/margarine roux), or you could simply include some creamer or weighty cream to taste.
  • Greens: I love adding heaps of new kale to this soup, however child spinach, collard greens, or some other soup-accommodating greens that you have in the crisper cabinet would do.
  • Salt and pepper: As usual, for preparing!
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This Cozy Autumn Wild Rice Soup features fresh seasonal produce, hearty wild rice, and a zesty creamy broth. The vegan version of the soup is listed here in this recipe, or see options below for the cream sauce version.

INGREDIENTS

  • 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

INSTRUCTIONS

INSTANT POT (PRESSURE COOKER) METHOD:

  1. Combine base ingredients. 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. Pressure cook. 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 final ingredients. 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. Serve warm and enjoy!

CROCK-POT (SLOW COOKER) METHOD:

  1. Combine base ingredients. Combine vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf and Old Bay seasoning in the bowl of a large slow cooker.  Stir briefly to combine, then place the lid on the slow cooker.
  2. Slow cook. Cook on high for 1 to 2 hours, until the rice is cooked and tender. (Note: Our readers have found that the cooking time for this recipe can vary widely between different brands of slow cookers.  So I recommend testing the rice at the 1 hour point to see if it is close to being tender, and then every 20 minutes afterwards until the rice is ready to go. Alternately, if the rice cooks quickly and soaks up too much of the broth while cooking, feel free to add in an extra cup of vegetable broth.)
  3. Add final ingredients. 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. Serve warm and enjoy!
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STOVETOP METHOD:

  1. Sauté the veggies. Heat (an extra) 1 tablespoon butter or olive oil in a large stockpot over medium-high heat.  Add onion and sauté for 5 minutes, stirring occasionally, until soft and translucent.  Stir in the garlic and cook for an additional 1-2 minutes, stirring occasionally, until fragrant.
  2. Add base ingredients. Add in the vegetable stock, wild rice, mushrooms, carrots, celery, sweet potato, bay leaf and Old Bay seasoning.  Stir to combine.
  3. Simmer. Continue cooking until the soup reaches a simmer.  Then reduce heat to medium-low, cover and simmer for 30 to 40 minutes until the rice is tender, stirring occasionally.
  4. Add final ingredients. 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.
  5. Serve. Serve warm and enjoy!

NOTES

Wild rice: I used 100% wild rice which I love and recommend for this soup.  Cooking time may vary if you use a wild rice blend or a different type of rice.

Alternate cream sauce recipe: In place of the coconut milk, you can either add 1 1/2 cups half and half.  Or you can make a cream sauce by melting 3 tablespoons of butter in a (separate) saucepan over medium-high heat, whisking in 1/4 cup flour for one minute, and then whisking in 1 1/2 cups milk until the mixture is smooth.  Let the sauce cook until it nearly reaches a simmer, at which point it will thicken, then remove from heat and add the sauce to the soup once the rice has completely cooked.

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