Wild Rice Soup with Autumn Vegetables

Cook the base of the soup by simmering the veggies, rice, broth, and seasonings until the rice is cooked and tender using Instant Pot, Crock-Pot, or stovetop method.

Make the cream sauce in a separate saucepan by melting butter, whisking in flour, stirring in milk, and cooking until thickened, or skip this and add a can of coconut milk instead.

Add the cream sauce and kale to the soup, stir to combine, then taste and season with salt and pepper as needed.

Serve warm, preferably with crusty bread, oyster crackers, or whatever sounds good.