Name: Cozy Autumn Wild Rice Soup
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 cup wild rice blend; 1 tablespoon olive oil or butter; 1 medium yellow onion, diced; 2 carrots, sliced; 2 celery stalks, chopped; 3 garlic cloves, minced; 8 ounces mushrooms, sliced; 6 cups vegetable broth; 1 bay leaf; 1 teaspoon dried thyme; 1 teaspoon salt; 1/2 teaspoon black pepper; 3/4 cup heavy cream or coconut milk; 2 tablespoons flour or 1 tablespoon cornstarch

When the leaves start turning gold and the air gets a little crisper, there’s nothing quite like a hearty bowl of Cozy Autumn Wild Rice Soup to warm up your evening. This comforting, creamy soup is packed with earthy mushrooms, tender veggies, chewy wild rice, and a rich broth that brings everything together in the coziest way possible.

It’s the kind of recipe you crave when you’re wrapped in a blanket, watching the trees sway, or hosting friends for a laid-back autumn dinner. Whether you’re feeding a crowd or just meal-prepping for the week, this soup fits right into the fall rhythm.

Why You’ll Love This Cozy Autumn Wild Rice Soup

This soup isn’t just warm and filling, it’s the perfect marriage of texture and flavor. The nuttiness of wild rice pairs beautifully with the depth of mushrooms and the sweetness of carrots. It’s also a great make-ahead dish because it gets even better after a night in the fridge.

And if you’re someone who loves versatility, you’ll appreciate that this soup can be made dairy-free, vegetarian, or even enhanced with shredded rotisserie chicken. It’s one of those meals that feels indulgent without being heavy.

Can I Use a Different Type of Rice?

You can, but wild rice is what makes this soup stand out. Its chewy bite and nutty flavor are key to the texture and balance. Substituting white or brown rice won’t deliver the same layered experience, though they can work in a pinch. If you go that route, just remember to adjust the cooking time since wild rice takes longer to cook than most other varieties.

Ingredients for the Cozy Autumn Wild Rice Soup

A good soup starts with thoughtful ingredients. Every item here has a role, bringing either texture, warmth, or depth of flavor.

Wild rice blend: This is the heart of the soup. It offers a chewy bite and nutty flavor that holds up well in broth.
Olive oil or butter: Adds richness and helps soften the vegetables.
Yellow onion: Brings natural sweetness as it sautés.
Carrots: Adds color and a tender, sweet touch.
Celery: Offers that classic aromatic balance found in most great soups.
Garlic: Adds aromatic depth and warmth.
Mushrooms: Earthy and savory, they’re essential for umami.
Vegetable broth: The base that brings all the ingredients together. Chicken broth also works.
Bay leaf and dried thyme: For herbal depth.
Salt and pepper: Season to taste, balancing the richness.
Heavy cream or coconut milk: Makes it creamy and satisfying.
Flour or cornstarch: Helps thicken the soup.

How To Make the Cozy Autumn Wild Rice Soup

Step 1: Sauté the Base

Heat your olive oil or butter in a large pot over medium heat. Add onion, carrots, and celery. Cook until they soften and the onions become translucent. Add garlic and stir until fragrant.

Step 2: Add the Mushrooms

Toss in the mushrooms and let them cook until they start to release moisture and brown slightly. This step brings out their earthy flavor.

Step 3: Build the Broth

Pour in the vegetable broth along with the wild rice blend, bay leaf, and thyme. Stir everything together, bring to a boil, then reduce heat to a simmer. Cover and cook for about 45 minutes or until the wild rice is tender.

Step 4: Make It Creamy

In a separate bowl, whisk together your cream (or coconut milk) and flour or cornstarch until smooth. Pour it into the soup, stir well, and let simmer uncovered for another 10-15 minutes to thicken.

Step 5: Taste and Serve

Season with salt and pepper to your liking. Remove the bay leaf. Serve warm with crusty bread or fresh herbs sprinkled on top.

How to Serve and Store Your Cozy Autumn Wild Rice Soup

This soup serves about 6 people generously, making it great for family dinners or meal prep. Serve it piping hot with a side of rustic sourdough or fresh garlic bread for a full meal.

Leftovers keep wonderfully. Store in an airtight container in the fridge for up to 4 days. The soup tends to thicken as it rests, so you might want to add a splash of broth or water when reheating.

For freezing, leave out the cream step and freeze the soup base. When ready to serve, thaw, reheat, and stir in the cream to keep the texture fresh and smooth.

What to Serve With Cozy Autumn Wild Rice Soup?

Rustic Garlic Bread

The creamy soup and crisp garlic bread are a perfect pair, especially for dipping.

Apple Cranberry Salad

A sweet-tart salad adds freshness and a seasonal crunch.

Sharp Cheddar Biscuits

Warm, cheesy biscuits bring another level of comfort to your soup bowl.

Roasted Brussels Sprouts

Earthy roasted sprouts echo the soup’s natural flavors and make a great side.

Maple Roasted Butternut Squash

Soft, caramelized squash complements the richness of the soup.

Pear and Arugula Salad

Peppery greens and juicy pear slices cut through the creaminess just right.

Baked Stuffed Mushrooms

If you’re entertaining, stuffed mushrooms add an elegant touch to the table.

Cranberry Walnut Bread

Sweet, nutty slices pair beautifully and add a rustic flair to the meal.

Want More Soup Ideas That Comfort and Nourish?

If you loved this Cozy Autumn Wild Rice Soup, there are plenty more to explore next:

Check out the Zesty Tuscan Artichoke Soup for a bold Mediterranean twist.
Dive into Creamy Alfredo Lasagna Soup when you’re in the mood for indulgence.
For a cozy veggie-packed classic, try the Chicken Pot Pie Soup Recipe.
Get a taste of Southern charm with the Bacon Roasted Thanksgiving Turkey for your next holiday centerpiece.
Pair your soup with a side of Cheesy Brussels Sprout Bake to complete the fall table.

Save This Recipe For Later

📌 Save this recipe to your Pinterest soup board so you can come back to it any time.

Let me know in the comments how you made it yours. Did you go classic with heavy cream or mix things up with coconut milk? Did you toss in chicken or go fully plant-based?

I always love hearing how others make these recipes their own. Feel free to share your variations or questions so we can all make soup season even better.

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