Cozy Wild Rice Soup (Print Version)

# Ingredients:

→ Base Vegetables & Aromatics

01 - 1 medium white onion, peeled and chopped
02 - 4 fresh garlic cloves, finely minced
03 - 2 medium carrots, cut into small cubes
04 - 2 celery stalks, diced
05 - 1 large sweet potato (about 1 pound), peeled and cubed

→ Main Ingredients

06 - 6 cups quality vegetable broth
07 - 1 cup raw wild rice
08 - 8 oz fresh baby bella mushrooms, thinly sliced
09 - 1 fresh bay leaf

→ Seasonings & Final Additions

10 - 1½ tablespoons Old Bay seasoning blend
11 - 1 can (14 oz) rich unsweetened coconut milk
12 - 2 generous handfuls fresh kale, stems removed and roughly chopped
13 - Fine sea salt to taste
14 - Freshly ground black pepper to taste

# Instructions:

01 - Add your vegetable broth, wild rice, sliced mushrooms, minced garlic, diced carrots, celery, sweet potato cubes, chopped onion, bay leaf, and Old Bay seasoning directly into your Instant Pot. Give everything a good stir to combine all the flavors.
02 - Secure the lid on your Instant Pot and set it to manual high pressure for 25 minutes. Once cooking is complete, let the pressure release naturally for 10 minutes, then carefully quick-release any remaining pressure. Remove the lid and fish out that bay leaf.
03 - Stir in the coconut milk and fresh chopped kale until everything is beautifully combined. Taste your soup and adjust with salt, pepper, and extra Old Bay seasoning as your taste buds desire.
04 - Ladle your warm, comforting soup into bowls and enjoy this cozy autumn creation while it's hot!
05 - Heat a tablespoon of olive oil in a large pot over medium-high heat. Add your diced onion and cook for about 5 minutes until it becomes soft and translucent. Toss in the garlic and cook for another 1-2 minutes until wonderfully fragrant.
06 - Pour in the vegetable broth along with wild rice, mushrooms, carrots, celery, sweet potato, bay leaf, and Old Bay seasoning. Stir everything together to marry the flavors.
07 - Bring the soup to a gentle simmer, then reduce heat to medium-low. Cover and let it bubble away for 30-40 minutes, stirring occasionally, until the rice becomes perfectly tender.
08 - Fold in the coconut milk and kale, stirring gently until combined. Taste and season with salt, pepper, and additional Old Bay to your liking before serving hot.

# Notes:

01 - This hearty soup showcases the best of autumn with fresh seasonal vegetables and nutty wild rice in a rich, creamy coconut milk base.
02 - For a traditional dairy version, substitute the coconut milk with 1½ cups of half-and-half or make a butter-flour roux with milk.
03 - Using 100% wild rice gives the best texture and flavor, though cooking times may vary with rice blends.
04 - Slow cooker results can be inconsistent due to varying models and evaporation issues, so stick with Instant Pot or stovetop methods for best results.

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