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Cozy Crockpot Potato Soup With Sausage Hearty And Delicious For Fall taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Cozy Autumn Wild Rice Soup

This cozy autumn wild rice soup is rich, hearty, and perfect for cool weather. Made with mushrooms, sweet potato, and kale, and finished with creamy coconut milk, it’s a warm hug in every bowl.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Soup
Cuisine Mexican
Servings 6 servings
Calories 280 kcal

Equipment

  • 1 Pressure Cooker

Ingredients
  

Main ingredients

  • 6 cups vegetable stock
  • 1 cup wild rice uncooked
  • 8 oz baby bella mushrooms sliced
  • 4 cloves garlic minced
  • 2 medium carrots diced
  • 2 ribs celery chopped
  • 1 large sweet potato peeled and diced
  • 1 small white onion diced
  • 1 bay leaf
  • 1.5 tablespoons Old Bay seasoning
  • 14 oz unsweetened coconut milk
  • 2 handfuls kale chopped, stems removed
  • sea salt and black pepper to taste

Instructions
 

Instructions

  • Add stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf, and Old Bay to pressure cooker. Stir well.
  • Seal lid and cook on high pressure for 25 minutes.
  • Do a quick release. Remove bay leaf and stir soup evenly.
  • Stir in coconut milk and kale. Season with salt and pepper. Serve hot.

Notes

For a richer flavor, substitute chicken stock. Add pre-cooked protein if desired. Freezes well for meal prep.