Description
This Cozy Autumn Wild Rice Soup is a creamy, comforting fall favorite made with hearty wild rice, earthy mushrooms, vegetables, and a rich broth. Perfect for cold nights, meal prep, and cozy dinners. A must-try wild rice soup for fall lovers!
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
Instructions
1. Heat olive oil or butter in a large pot over medium heat. Add onion, carrots, and celery. Cook until softened and onion is translucent.
2. Stir in garlic and cook for about 1 minute until fragrant.
3. Add mushrooms and cook until they release moisture and begin to brown.
4. Pour in the vegetable broth. Add wild rice, bay leaf, and thyme. Stir to combine, bring to a boil, then reduce heat and cover. Simmer for 45 minutes or until wild rice is tender.
5. In a separate bowl, whisk cream with flour or cornstarch until smooth. Stir into the soup and simmer uncovered for 10 to 15 minutes until slightly thickened.
6. Season with salt and pepper to taste. Remove bay leaf before serving.
Notes
You can make it dairy-free by using coconut milk instead of cream.
For added protein, stir in cooked shredded chicken before serving.
Soup thickens as it sits. Add broth or water when reheating leftovers.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 285
- Sugar: 5g
- Sodium: 720mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 30mg