Cozy Autumn Wild Rice Soup - Hearty Vegetable Comfort Bowl
Make this comforting autumn wild rice soup with mushrooms, sweet potatoes and kale in coconut milk. Perfect for cold weather dinners.
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Cooking tools:
- Pressure cooker
- Pepper mill
- Chef's knife
- Cutting board
- Peeler
- Measuring cup
- Measuring spoon
- Can opener
- Pot
- Stove
- Wooden spoon
- Ladle
- Kitchen timer
- Serving bowl
- Mixing bowl
Ingredients
- 6 cups vegetable 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 sweet potato (about 1 pound), peeled and diced.
- 1 small white onion, diced.
- 1 bay leaf.
- 1 1/2 tablespoons Old Bay seasoning.
- 1 can (14 ounces) unsweetened coconut milk.
- 2 large handfuls kale, stems removed and chopped.
- Salt and black pepper to taste.
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