1. Begin by gathering all your ingredients and combining the vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf, and Old Bay seasoning in a large pot or Instant Pot. Gently stir the mixture to ensure all the elements are evenly distributed.

2. If you’re using the stovetop, bring the soup to a simmer, then reduce the heat to medium-low, cover, and allow it to cook for 30-40 minutes, or until the rice and vegetables are tender. For Instant Pot users, simply set the pressure cooker to high for approximately 25 minutes, followed by a natural release.

3. Once the rice and veggies have reached their optimal doneness, it’s time to add the finishing touches. Remove the bay leaf, then stir in the coconut milk until it’s fully incorporated. Finally, gently fold in the chopped kale and let the soup simmer for a few more minutes, just until the kale wilts and everything is warmed through.

4. The final step in creating a truly remarkable Autumn Wild Rice Soup is to taste and adjust the seasoning as needed. Add a pinch of salt and a few grinds of freshly cracked black pepper to enhance the flavors.