Cozy Autumn Wild Rice Soup

Cozy Autumn Wild Rice Soup is the perfect dish to warm up chilly fall days. This creamy, hearty soup is packed with a medley of vegetables, tender wild rice, and a subtle blend of herbs and spices that capture the essence of autumn.

Whether you’re serving it as a main course or a starter, it’s a comforting, satisfying recipe that will have everyone asking for seconds.

Kitchen Equipment Needed

• Large pot or Dutch oven
• Cutting board
• Sharp knife
• Wooden spoon or ladle
• Measuring cups and spoons

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 8 oz (250g) mushrooms, sliced
• 1 cup (200g) wild rice, rinsed
• 4 cups (960ml) vegetable broth
• 2 cups (480ml) water
• 1 tsp dried thyme
• 1/2 tsp dried sage
• 1/2 tsp black pepper
• 1/2 tsp salt (adjust to taste)
• 1 cup (240ml) heavy cream or coconut milk (for a dairy-free option)
• 2 cups (60g) fresh spinach or kale, chopped

Directions

1. Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add the onion, garlic, carrots, and celery, and sauté for 5–7 minutes until softened.
2. Add Mushrooms: Stir in the mushrooms and cook for another 3 minutes, allowing them to release their moisture.
3. Add Rice and Liquids: Add the wild rice, vegetable broth, water, thyme, sage, black pepper, and salt. Stir to combine.
4. Simmer: Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 40–50 minutes, or until the rice is tender.
5. Add Cream and Greens: Stir in the heavy cream (or coconut milk) and chopped spinach or kale. Cook for 5 minutes until the greens are wilted.
6. Serve: Ladle the soup into bowls and enjoy warm.

Prep Time

15 minutes

Cook Time

50 minutes

Total Time

1 hour 5 minutes

Nutrition (Per Serving, Approx.)

• Calories: 280
• Protein: 7g
• Carbohydrates: 34g
• Fat: 12g
• Fiber: 4g

Expert Tips

• Rinse the Rice: Rinsing wild rice removes excess starch and helps it cook evenly.
• Thicker Soup: For a thicker consistency, blend 1–2 cups of the soup and stir it back in.
• Herb Variations: Add a pinch of nutmeg or rosemary for extra autumn flavor.

FAQs

Can I use a wild rice blend?
Yes, but adjust the cooking time according to the package instructions, as blends often cook faster than pure wild rice.

Can I make this soup vegan?
Absolutely! Use coconut milk or cashew cream in place of heavy cream for a dairy-free version.

Can I add protein?
Shredded chicken, turkey, or tofu make great additions for extra protein.

How do I store leftovers?
Let the soup cool completely, then store in an airtight container in the refrigerator for up to 4 days.

Can I freeze this soup?
Yes, but freeze it without the cream or greens. Add them when reheating for the best texture.

Storing & Reheating

• Refrigeration: Store in an airtight container in the fridge for up to 4 days.
• Reheating: Warm on the stovetop over low heat, stirring occasionally. Add a splash of broth if needed to thin it out.
• Freezing: Freeze the soup (without cream and greens) for up to 3 months. Thaw overnight in the fridge before reheating.

Substitutions & Variations

• Vegetables: Swap in sweet potatoes, parsnips, or butternut squash for a seasonal twist.
• Grains: Use quinoa or farro if wild rice isn’t available.
• Spices: Add a dash of smoked paprika or turmeric for additional depth.

Cozy Autumn Wild Rice Soup

Cozy Autumn Wild Rice Soup is the perfect dish to warm up chilly fall days. This creamy, hearty soup is packed with a medley of vegetables, tender wild rice, and a subtle blend of herbs and spices that capture the essence of autumn.

Print Recipe Pin Recipe

Equipment

• - Large pot or Dutch oven
• - Cutting board
• - Sharp knife
• - Wooden spoon or ladle
• Measuring cups and spoons

Ingredients

  

• - 1 tbsp olive oil
• - 1 medium onion diced
• - 3 garlic cloves minced
• - 2 medium carrots diced
• - 2 celery stalks diced
• - 8 oz 250g mushrooms, sliced
• - 1 cup 200g wild rice, rinsed
• - 4 cups 960ml vegetable broth
• - 2 cups 480ml water
• - 1 tsp dried thyme
• - 1/2 tsp dried sage
• - 1/2 tsp black pepper
• - 1/2 tsp salt adjust to taste
• - 1 cup 240ml heavy cream or coconut milk (for a dairy-free option)
• - 2 cups 60g fresh spinach or kale, chopped

Instructions

 

• **Sauté Vegetables:** Heat olive oil in a large pot over medium heat. Add the onion, garlic, carrots, and celery, and sauté for 5–7 minutes until softened.
• **Add Mushrooms:** Stir in the mushrooms and cook for another 3 minutes, allowing them to release their moisture.
• **Add Rice and Liquids:** Add the wild rice, vegetable broth, water, thyme, sage, black pepper, and salt. Stir to combine.
• **Simmer:** Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 40–50 minutes, or until the rice is tender.
• **Add Cream and Greens:** Stir in the heavy cream (or coconut milk) and chopped spinach or kale. Cook for 5 minutes until the greens are wilted.
• **Serve:** Ladle the soup into bowls and enjoy warm.