Cozy Autumn Wild Rice Soup

Cozy Autumn Wild Rice Soup is a comforting, hearty dish that’s perfect for crisp fall evenings.

Loaded with tender vegetables, earthy wild rice, and a creamy broth, this soup is both nourishing and satisfying. It’s ideal as a main course or a starter for any autumn-inspired meal.

Kitchen Equipment Needed

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

Ingredients Overview

• Wild Rice: The star of the soup, offering a nutty flavor and chewy texture.
• Vegetables: A mix of onions, carrots, celery, and sweet potatoes adds layers of flavor and heartiness.
• Broth: Vegetable or chicken broth creates a flavorful base.
• Cream: Heavy cream or coconut milk adds a rich, velvety finish.
• Seasonings: Thyme, bay leaves, and garlic enhance the soup’s autumnal flavor profile.

Step-by-Step Instructions

1. Sauté the Vegetables

Heat 2 tablespoons of olive oil or butter in a large pot over medium heat. Add 1 diced onion, 2 minced garlic cloves, 2 diced carrots, 2 diced celery stalks, and 1 peeled and cubed sweet potato. Sauté for 5-7 minutes until the vegetables are softened.

2. Add the Wild Rice and Broth

Stir in 1 cup of wild rice and 4 cups of vegetable or chicken broth. Add 1 teaspoon of dried thyme, 2 bay leaves, and a pinch of salt and pepper. Bring to a boil, then reduce the heat to low, cover, and simmer for 45-50 minutes, or until the rice is tender.

3. Make the Creamy Base

In a small saucepan, melt 2 tablespoons of butter over medium heat. Whisk in 2 tablespoons of all-purpose flour to form a roux. Slowly add 1 cup of milk or heavy cream, whisking constantly to create a smooth sauce.

4. Combine and Simmer

Remove the bay leaves from the soup. Stir the creamy sauce into the soup and let it simmer for an additional 5-10 minutes to thicken. Adjust the seasoning with salt and pepper to taste.

5. Serve and Enjoy

Ladle the soup into bowls and garnish with fresh parsley, chopped nuts, or a drizzle of cream. Serve hot with crusty bread or crackers.

Recipe Tips

• Make It Vegan: Use coconut milk instead of heavy cream and vegetable broth as the base.
• Prep Ahead: Cook the wild rice separately and refrigerate. Add it to the soup during the final simmer to save time.
• Add Protein: Stir in shredded chicken, turkey, or chickpeas for extra heartiness.

What to Serve With This Recipe

Pair this soup with a side of crusty sourdough bread, a mixed green salad, or roasted vegetables for a cozy, complete meal.

Frequently Asked Questions

Can I use a wild rice blend?
Yes, but keep in mind that blends often contain quicker-cooking rice varieties, so adjust the cooking time accordingly.

How do I store leftovers?
Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or cream if it thickens too much.

Can I freeze this soup?
Yes! However, freeze it without the cream and add it after reheating for the best texture.

Ingredients

• 2 tbsp olive oil or butter
• 1 onion, diced
• 2 garlic cloves, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 sweet potato, peeled and cubed
• 1 cup wild rice
• 4 cups vegetable or chicken broth
• 1 tsp dried thyme
• 2 bay leaves
• 2 tbsp butter (for roux)
• 2 tbsp all-purpose flour
• 1 cup milk or heavy cream
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions

1. Heat oil or butter in a pot and sauté onion, garlic, carrots, celery, and sweet potato until softened.
2. Add wild rice, broth, thyme, bay leaves, salt, and pepper. Simmer for 45-50 minutes.
3. In a separate saucepan, make a roux with butter, flour, and milk or cream.
4. Stir the creamy sauce into the soup and simmer for 5-10 minutes. Remove bay leaves.
5. Serve hot, garnished with parsley or your favorite toppings. Enjoy!

Cozy Autumn Wild Rice Soup

Cozy Autumn Wild Rice Soup is a comforting, hearty dish that’s perfect for crisp fall evenings. Loaded with tender vegetables, earthy wild rice, and a creamy broth, this soup is both nourishing and satisfying. It’s ideal as a main course or a starter for any autumn-inspired meal.

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Ingredients

  

• 2 tbsp olive oil or butter
• 1 onion diced
• 2 garlic cloves minced
• 2 carrots diced
• 2 celery stalks diced
• 1 sweet potato peeled and cubed
• 1 cup wild rice
• 4 cups vegetable or chicken broth
• 1 tsp dried thyme
• 2 bay leaves
• 2 tbsp butter for roux
• 2 tbsp all-purpose flour
• 1 cup milk or heavy cream
• Salt and pepper to taste
• Fresh parsley for garnish optional

Instructions

 

• Heat oil or butter in a pot and sauté onion, garlic, carrots, celery, and sweet potato until softened.
• Add wild rice, broth, thyme, bay leaves, salt, and pepper. Simmer for 45-50 minutes.
• In a separate saucepan, make a roux with butter, flour, and milk or cream.
• Stir the creamy sauce into the soup and simmer for 5-10 minutes. Remove bay leaves.
• Serve hot, garnished with parsley or your favorite toppings. Enjoy!