Cozy Autumn Wild Rice Soup is a heartwarming and nourishing dish perfect for crisp fall days. This creamy and flavorful soup features a delightful medley of hearty wild rice, tender vegetables, and a rich, velvety broth.
Packed with wholesome ingredients, it’s the ultimate comfort food to enjoy during the cooler months. Whether served as a starter or a main course, this soup will fill your home with cozy vibes and your belly with satisfaction.
Kitchen Equipment Needed
- Large soup pot or Dutch oven
- Cutting board and knife
- Wooden spoon
- Measuring cups and spoons
- Ladle
Ingredients Overview
- Wild Rice: Provides a nutty flavor and chewy texture, making it the star of the soup.
- Vegetables: Carrots, celery, onion, and garlic create a flavorful base.
- Broth: Vegetable or chicken broth adds depth to the soup.
- Cream or Dairy-Free Alternative: Adds richness to the soup without overpowering the other flavors.
- Seasonings: A blend of herbs like thyme and bay leaf enhances the earthy taste of the wild rice and vegetables.
Ingredients
- 1 cup uncooked wild rice
- 2 tablespoons olive oil or butter
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 6 cups vegetable or chicken broth
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 cup diced butternut squash (optional)
- 1 cup heavy cream, coconut milk, or cashew cream
- Salt and pepper, to taste
- Optional garnish: fresh parsley or a sprinkle of Parmesan
Instructions
Step-by-Step Instructions
- Prepare the Vegetables:
Heat the olive oil or butter in a large soup pot over medium heat. Add the diced onion, carrots, and celery, and sauté for 5-7 minutes until softened. - Add Garlic and Seasonings:
Stir in the minced garlic, dried thyme, and bay leaf. Cook for about 1 minute until fragrant. - Cook the Wild Rice:
Add the wild rice to the pot, followed by the vegetable or chicken broth. If using butternut squash, stir it in now. Bring the mixture to a boil, then reduce the heat to low and simmer for 40-45 minutes, or until the wild rice is tender. - Thicken the Soup:
Remove the bay leaf. Stir in the cream (or your preferred dairy-free alternative) and let the soup simmer for an additional 5-10 minutes to meld the flavors. - Season and Serve:
Season the soup with salt and pepper to taste. Ladle into bowls and garnish with fresh parsley or Parmesan if desired.
Recipe Tips
- Make it Vegan: Use plant-based butter and cream alternatives to create a fully vegan soup.
- Bulk It Up: Add shredded cooked chicken or turkey for a heartier meal.
- Prep Ahead: Cook the wild rice separately and store it in the fridge. Add it to the soup when reheating to save time.
What to Serve With This Recipe
- A crusty baguette or garlic bread for dipping.
- A fresh green salad with a tangy vinaigrette.
- Roasted autumn vegetables, such as Brussels sprouts or sweet potatoes.
Frequently Asked Questions
Can I freeze this soup?
Yes, this soup freezes well! Allow it to cool completely, then store it in an airtight container in the freezer for up to 3 months. Reheat gently on the stovetop.
Can I use a wild rice blend?
Absolutely! A wild rice blend will work, though the cooking time may vary. Check the package instructions for guidance.
What can I substitute for cream?
For a dairy-free option, coconut milk, almond milk, or cashew cream are great substitutes.
Serving Suggestions
- Serve in a bread bowl for an extra cozy touch.
- Pair with a chilled glass of white wine or sparkling apple cider.
- Top with crispy croutons or toasted nuts for added texture.
Cozy Autumn Wild Rice Soup is the ultimate fall comfort dish, brimming with rich flavors and wholesome ingredients. Make it for a weeknight dinner, a family gathering, or simply to enjoy the beauty of autumn in a bowl!
Cozy Autumn Wild Rice Soup
Ingredients
- 1 cup uncooked wild rice
- 2 tablespoons olive oil or butter
- 1 onion diced
- 2 carrots sliced
- 2 celery stalks sliced
- 3 cloves garlic minced
- 6 cups vegetable or chicken broth
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 cup diced butternut squash optional
- 1 cup heavy cream coconut milk, or cashew cream
- Salt and pepper to taste
- Optional garnish: fresh parsley or a sprinkle of Parmesan
Instructions
- Prepare the Vegetables:
- Heat the olive oil or butter in a large soup pot over medium heat. Add the diced onion, carrots, and celery, and sauté for 5-7 minutes until softened.
- Add Garlic and Seasonings:
- Stir in the minced garlic, dried thyme, and bay leaf. Cook for about 1 minute until fragrant.
- Cook the Wild Rice:
- Add the wild rice to the pot, followed by the vegetable or chicken broth. If using butternut squash, stir it in now. Bring the mixture to a boil, then reduce the heat to low and simmer for 40-45 minutes, or until the wild rice is tender.
- Thicken the Soup:
- Remove the bay leaf. Stir in the cream (or your preferred dairy-free alternative) and let the soup simmer for an additional 5-10 minutes to meld the flavors.
- Season and Serve:
- Season the soup with salt and pepper to taste. Ladle into bowls and garnish with fresh parsley or Parmesan if desired.
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