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Fall Foodies & Kitchen Lovers

September 29, 2022

Fall Foodies & Kitchen Lovers

One thing we hear from our homeowners is how much they LOVE their new kitchens. The open floorplan, wraparound eating areas and openness of their living spaces provides the perfect landscape for gathering your favorites and stirring up the yummy aromas of the season!  

As homeowners in these areas, we find grabbing produce from our favorite local grocers and farmers and cooking with seasonal foods is a fan favorite! So, we wanted to help throw some goodness your way with one of our most enjoyed dishes!! 

Fresh…. seasonal… hearty… zesty… creamy. Tell me more! With Fall finally here, we’re officially getting the itch to pull out some of our favorite Fall dishes starting with this cozy Autumn Wild Rice Soup.  

This quick and easy recipe will have all your favorite people and furry friends cozied up to the kitchen. For all you vegans and gluten free eaters… we got you covered! Let’s dive in!  

Here’s what you’ll need! 

Autumn Wild Rice Soup: 


  • 1 1 pound) sweet potato, large 
  • 8 oz Baby bella mushrooms 
  • 1 Bay leaf 
  • 2 Carrots, medium 
  • 2 Celery, ribs 
  • 4 cloves Garlic 
  • 2 large handfuls Kale 
  • 1 White onion, small 

Canned Goods 

  • 1 (14-ounce) can Coconut milk, unsweetened 
  • 6 cups Vegetable stock 

Pasta & Grains 

  • 1 cup Wild rice 

Baking & Spices 

  • 1 1/2 tbsp Old bay seasoning 
  • 1 Sea salt and freshly-cracked black pepper, fine 

Let’s get to cooking!!! 

  • Cook the base of the soup.  Simmer the veggies and rice in the broth (sans cream) until the rice is completely tender. 
  • (Optional) Make your cream sauce.  If you choose to use the cream sauce method, you can prepare the cream sauce in a separate saucepan while the soup cooks by melting the butter, whisking in the flour, stirring in the milk and cooking the mixture until thickened. (Or you can skip this step and add in a can of coconut milk or some half and half instead.) 
  • Add in the coconut milk (or cream sauce) and kale.  Once the rice is ready to go, stir in the coconut milk (or cream sauce) and kale until combined. Then taste and season with salt and pepper. 
  • Serve.  And serve it up nice and warm! We love serving this soup with some crusty bread and a simple garden salad. Also, note that the soup will continue to thicken as it cools. So, if it gets too thick, feel free to add extra broth and Old Bay, to taste. 

Enjoy watching the trees changing, the feel of the crisp fall air and the beautiful aromas you share in your kitchens. From our spoons to yours… bon appetite!