Ingredients

6cupsvegetable stock or chicken stock

1cup100% wild rice*,uncooked

8ozbaby bella mushrooms,sliced

4garlic cloves,minced

2medium carrots,diced

2celery ribs,diced

1large sweet potato,(about 1 lb) peeled and diced

1small white onion,peeled and diced

1bay leaf

1½tbspold bay seasoning

14ozunsweetened coconut milk,(1 can)

2large kale,handfuls, roughly chopped with thick stems removed

fine sea salt and freshly-cracked black pepper

Preparation

Combine vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf, and Old Bay seasoning in the bowl of an Instant Pot pressure cooker. Stir briefly to combine.

Cover and cook on manual (high pressure) for about 25 minutes. Let the Instant Pot rest and naturally release the pressure for 10 minutes. Then carefully open the vent and quick release the remaining pressure. Remove lid and discard the bay leaf.

Add the coconut milk and kale to the soup, and stir gently until combined. Taste and season with salt and pepper (plus any extra Old Bay seasoning, if using) as needed. Serve warm and enjoy!

Combine vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf, and Old Bay seasoning in the bowl of a large slow cooker. Stir briefly to combine, then place the lid on the slow cooker.

Cook on High for about 1 to 2 hours** until the rice is cooked and tender.

Add the coconut milk and kale to the soup, and stir gently until combined. Taste and season with salt and pepper (plus any extra Old Bay seasoning, if using) as needed. Serve warm and enjoy!

Heat (an extra) 1 tablespoon of butter or olive oil in a large stockpot over medium-high heat. Add onion and sauté for about 5 minutes, stirring occasionally, until soft and translucent. Stir in the garlic and cook for about 1 to 2 minutes, stirring occasionally, until fragrant.

Add in the vegetable stock, wild rice, mushrooms, carrots, celery, sweet potato, bay leaf, and Old Bay seasoning. Stir to combine.

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

Add final ingredients. Add the coconut milk and kale to the soup, and stir gently until combined. Taste and season with salt and pepper (plus any extra Old Bay seasoning, if using) as needed. Serve warm and enjoy!