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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.
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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.