Name: Cozy Autumn Wild Rice Soup
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 cup wild rice; 4 cups vegetable broth; 2 tablespoons olive oil; 1 onion, chopped; 2 carrots, diced; 2 celery stalks, diced; 3 cloves garlic, minced; 1 potato, peeled and diced; 1 cup mushrooms, sliced; 1 teaspoon dried thyme; 1 teaspoon dried sage; 1 bay leaf; Salt and pepper to taste; 1/2 cup heavy cream (optional for extra richness); Fresh parsley, chopped for garnish

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A hearty and comforting soup, this cozy autumn wild rice soup is filled with wild rice, seasonal vegetables, and a rich, flavorful broth. It’s the perfect dish for those chilly autumn evenings when all you want is something warm and nourishing.

Ingredients

1 cup wild rice

4 cups vegetable broth

2 tablespoons olive oil

1 onion, chopped

2 carrots, diced

2 celery stalks, diced

3 cloves garlic, minced

1 potato, peeled and diced

1 cup mushrooms, sliced

1 teaspoon dried thyme

1 teaspoon dried sage

1 bay leaf

Salt and pepper to taste

½ cup heavy cream (optional for extra richness)

Fresh parsley, chopped for garnish

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

I start by rinsing the wild rice thoroughly and setting it aside.

In a large pot, I heat the olive oil over medium heat. Then, I add the chopped onion, diced carrots, and diced celery. I sauté the vegetables for about 5-7 minutes, or until they begin to soften.

Next, I add the minced garlic and cook it for another 1-2 minutes until it becomes fragrant.

I stir in the sliced mushrooms, dried thyme, dried sage, bay leaf, and a pinch of salt and pepper. I let everything cook for about 3-4 minutes, allowing the mushrooms to release their moisture and absorb the flavors.

I then pour in the vegetable broth, add the diced potato, and stir in the wild rice. I bring the soup to a boil, then reduce the heat and let it simmer for 45-50 minutes, or until the rice is tender and the soup has thickened slightly.

If I want a creamier texture, I stir in the heavy cream and adjust the seasoning with more salt and pepper if needed.

Finally, I remove the bay leaf and serve the soup hot, garnished with freshly chopped parsley.

Servings and Timing

Prep Time: 15 minutes

Cooking Time: 55 minutes

Total Time: 1 hour 10 minutes

Servings: 6 servings

Storage/Reheating

I like to store any leftover soup in an airtight container in the fridge for up to 3-4 days. When reheating, I simply heat it on the stove over low to medium heat, stirring occasionally, until it’s warmed through. If the soup has thickened too much in the fridge, I add a splash of vegetable broth or water to reach the desired consistency. For longer storage, I can freeze it for up to 3 months. Just make sure to let it cool completely before freezing, and when reheating, thaw it in the fridge overnight.

FAQs

How can I make this soup vegan?

I can easily make this soup vegan by omitting the heavy cream and ensuring that the vegetable broth is plant-based.

Can I add other vegetables to the soup?

Yes, I can get creative and add other vegetables like spinach, kale, or sweet potatoes to change up the flavor and texture.

Is wild rice hard to cook?

Wild rice can take longer to cook than other types of rice, but in this soup, it’s simmered for about 45-50 minutes, which gives it plenty of time to become tender.

Can I use a different type of rice?

I prefer wild rice for its hearty texture, but I can use other types of rice like brown rice if I don’t have wild rice on hand. Just keep in mind that the cooking time may change slightly.

Can I prepare this soup ahead of time?

Yes, this soup actually tastes even better the next day after the flavors have had time to meld. I like to make it a day ahead, refrigerate, and reheat it before serving.

Conclusion

This cozy autumn wild rice soup is a perfect blend of comforting flavors, seasonal vegetables, and a rich broth that’s perfect for fall. Whether I’m enjoying it on a chilly evening or sharing it with friends and family, it’s always a crowd-pleaser. With its simple ingredients and easy prep, it’s a go-to recipe for when I want a satisfying meal without a lot of fuss. Give it a try, and I’m sure it’ll become one of your autumn favorites too.

Recipe:

Cozy Autumn Wild Rice Soup

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Author: Cheryl
Total Time: 1 hour 10 minutes
Yield: 6 servings
Diet: Vegetarian

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Description

A hearty and comforting soup filled with wild rice, seasonal vegetables, and a rich, flavorful broth, perfect for chilly autumn evenings.

Instructions

Rinse the wild rice thoroughly and set it aside.
Heat olive oil over medium heat in a large pot, then add chopped onion, diced carrots, and diced celery. Sauté the vegetables for about 5-7 minutes until softened.
Add minced garlic and cook for another 1-2 minutes until fragrant.
Stir in sliced mushrooms, dried thyme, dried sage, bay leaf, and a pinch of salt and pepper. Let everything cook for 3-4 minutes.
Pour in vegetable broth, add diced potato, and stir in wild rice. Bring to a boil, then reduce heat and simmer for 45-50 minutes until rice is tender and soup thickens slightly.
If desired, stir in heavy cream for a creamier texture and adjust seasoning with more salt and pepper if needed.
Remove the bay leaf and serve the soup hot, garnished with freshly chopped parsley.