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

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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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.

This soup can be made vegan by omitting the heavy cream and using plant-based vegetable broth.

Other vegetables like spinach, kale, or sweet potatoes can be added for variety.

Wild rice takes longer to cook than other types of rice, but it becomes tender and flavorful when simmered for 45-50 minutes in this soup.

For a different rice option, you can substitute brown rice, though cooking time may vary.

This soup can be made ahead of time and tastes even better the next day.

Leftovers can be stored in the fridge for up to 3-4 days or frozen for up to 3 months.