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Wild Rice Soup with Mushrooms and Kale

Quick & Simple Meals
This wild rice soup with mushrooms and kale is loaded with hearty vegetables, earthy wild rice, and creamy coconut milk. It’s the ultimate cozy bowl for chilly nights—wholesome, naturally gluten-free, and incredibly satisfying.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6
Calories 230 kcal

Ingredients
  

  • 6 cups vegetable stock or chicken stock
  • 1 cup uncooked wild rice
  • 8 oz baby bella mushrooms sliced
  • 4 cloves garlic minced
  • 2 medium carrots diced
  • 2 ribs celery diced
  • 1 large sweet potato about 1 lb, peeled and diced
  • 1 small white onion peeled and diced
  • 1 bay leaf
  • 1½ Tbsp Old Bay seasoning
  • 1 14-oz can unsweetened coconut milk
  • 2 large handfuls kale chopped (stems removed)
  • Fine sea salt and freshly cracked black pepper to taste

Instructions
 

  • Combine stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf, and Old Bay.
  • Cook on high pressure for 25 minutes.
  • Natural release 10 minutes, then quick release.
  • Stir in coconut milk and kale. Season to taste. Serve warm.
  • See full steps with tips & photos → https://mischacrossing.com/wild-rice-soup-with-mushrooms-and-kale/

Notes

Soup Base Tip: Use chicken broth for a richer flavor if not vegan.
Make It Ahead: Flavors deepen overnight! Great for meal prep.
Protein Boost: Add white beans or shredded chicken for extra heartiness.
Greens Swap: Baby spinach works in place of kale if you prefer a softer green.