- 6 cups vegetable stock ( , or chicken stock)
- 1 cup wild rice (uncooked)
- 8 ounces baby bella mushrooms (sliced)
- 4 cloves garlic (minced)
- 2 medium carrots (diced)
- 2 celery (ribs, diced)
- 1 pound sweet potato (peeled and diced)
- 1 white onion (small, peeled and diced)
- 1 bay leaf
- 1 1/2 tablespoons Old Bay Seasoning
- 4 tablespoons butter
- 1/3 cup all purpose flour
- 1 1/2 cups milk
- 2 handfuls kale (roughly chopped with thick stems removed)
- kosher salt
- cracked black pepper
PER SERVING *
|Calories260Calories from Fat60|
|% DAILY VALUE*|
|Calories from Fat60|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Hansen A day ago
Very tasty! I used regular potatoes instead of sweet potatoes since we have a picky eater in the family. I also added corn, bacon bits and scallions and it turned out great. Such a hearty autumn recipe!
Lisa Cunningham 4 days ago
It was absolutely perfect! Tasty and creamy I used whole milk and instead of Old Bay I used 1 T Cajun seasoning.
Jennifer Spraggins 5 days ago
It turned out great I changed the sweet potatoes to regular, but would consider using butternut squash in its place next time.
Darling 5 days ago
Thomas Bounds 6 days ago
Very delicious. I added chicken and extra Old Bay seasoning.
JanTausch 6 days ago
Perfect for a cool fall day. Yummy veggies, Toddler (1 year old) loved it, made with Almond milk and non dairy butter turned out great
S 10 days ago
Really tasty! We made it with chicken broth using the slow cooker method. Threw in a little cayenne and some ghost pepper sauce to add a little more kick. Would make more of the cream for a slightly creamier soup, would add bone broth instead of veggie broth for a more hearty taste.
Al b. 13 days ago
I used 6 cups chicken stock, 180 grams celery, 500 grams carrot, 400 gram mushroom, 120 gram wild rice, but boiled the rice separately, as the instanpot would have been too full. Made the roux with olive oil, 33 grams of whole wheat flour and skimmed milk, but it was way too much milk for the flour, so ended up simmering it for 15 minutes to thicken it out. After adding to the soup it hardly thickened it at all. Used around 200/250 grams of kale. Made my own old bay as they don't sell it here. Flavour was not our taste, even after adding extra spice. Next time I would maybe use Cajun or zaatar as suggested. It made 6 portions at 340 calories.
Greg 14 days ago
Just add more spice! I added a little Cayanne and some slap your mama seasoning! Also 25 minutes is way too long especially if you add rice at beginning. This is the second time I’ve made this and I would say add a half a cup a rise in the last 10 minutes.
Stephanie C. 14 days ago
Love. Love. Love. So easy and so good!
Jess Boettger 15 days ago
Seriously the best homemade wild rice soup I've ever had. it didn't last long as leftovers.
Kim Freel 16 days ago
Made this today it was amazing.
Greger 18 days ago
It was very tasty! In order to not dilute the flavor I added spices to the cream sauce.
Hope 20 days ago
Super tasty and easy to make! Will make again.
Brian P'ark 21 days ago
Great Soup. He actually like it. Would be great to add protein, maybe post Thanksgiving and add some turkey. Maybe a few more veggies.
Kevin Soares 21 days ago
Great recipe. Easy to cook and great taste 🤤
LauraLee C. 21 days ago
Easy, healthy, delicious.
McCarty 23 days ago
amazing! so yum. i doubled the veggke part and kept the creamy part the same.
Terry Davis 23 days ago
Made exactly as the recipe said and it turned out ezcetionally well. I will add chicken to the next version.
Kathleen 23 days ago
despite how appetizing the picture looks, def not my fave recipe but my husband loved it. He's a big wild rice soup fan and, while i don't dislike it, i am not. i would've given it 2 stars and my husband 4 stars
Elene 25 days ago
The soup was very tasty. I loved it.
Anna 27 days ago
Yummy soup! Made it just as described and it turned out great. Served with biscuits.
Rowdy Ali 28 days ago
Made it for lady book club, it was a HIT! I used a wild rice blend and it came out perfect. Rice in soups always makes me nervous but I went with what other people said and used the instant pot recipe with old bay and don’t think I would have done anything different. Felt weird not using my usual spices and only old bay and bay leaf, but go with it and surrender to flow, it will work out! 5 out of 5 stars!!!
Ron L. 28 days ago
Very well. We’ll be having it again real soon!
patty Jacobs 28 days ago
excellent soup! I've made it twice now
Christina Eelma 29 days ago
This was BOMB!!! I followed the recipe exactly and turned out super good. Only thing is I added the mushrooms a little later cause I don’t like them too soggy and shriveled. But over all this is a new must have during the rainy days!!
Kenz 29 days ago
My Hubs can’t do garlic and onion and the kiddos aren’t fans of sweet potatoes so I left out the garlic and onion and substituted corn for the sweet potatoes. SO GOOD!
Marco M. 29 days ago
Very good and tasty.. will do again for sure..
Peg G. 29 days ago
not to bad but not my favorite either.
Thomas 30 days ago
I added chicken and about half a cup of cream to the soup.