Autumn Wild Rice Soup

Autumn Wild Rice Soup


6 cups vegetable or chicken stock

1 cup uncooked wild rice

8 ounces mushrooms, sliced

4 cloves garlic, minced

2 medium carrots, diced

2 ribs celery, diced

1 large sweet potato, peeled and diced

1 small white onion, peeled and diced

1 1/2 tablespoons Nashville Spice Company Bon Appetit Basque Seasoning

1 14 oz can unsweetened coconut milk

2 large handfuls of kale, roughly chopped and thick stems removed

Sea salt and black pepper, to taste


Heat 1 tablespoon butter or olive oil to a large stock pot or dutch oven over medium high heat. Add the onions and sauté for 5 minutes, stirring occasionally until translucent. Add garlic and cook for an additional 1-2 minutes.

Add stock, wild rice, mushrooms, carrots, celery, sweet potato and Nashville Spice Company Bon Appetit Basque Seasoning. Stir to combine.

Continue cooking until the soup reaches a simmer. Then reduce heat to medium low, cover, and simmer for 30-40 minutes, or until the rice is tender.

Add the coconut milk and kale, and stir to combine. Taste and season with salt and pepper as needed. 

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