Perfect Autumn Wild Rice Soup Recipe

Introduction

Warm up your chilly days with this Perfect Autumn Wild Rice Soup, a comforting blend of hearty wild rice, tender vegetables, and fragrant herbs. Creamy and flavorful, it’s ideal for cozy meals and easy to customize to your taste.

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 8 ounces cremini mushrooms, sliced
• 1 cup wild rice, rinsed
• 6 cups vegetable broth or chicken broth
• 1 teaspoon dried thyme
• ½ teaspoon dried sage
• ¼ teaspoon ground nutmeg
• Salt and freshly ground black pepper to taste
• 1 cup heavy cream or coconut milk
• ½ cup chopped fresh parsley, for garnish

Instructions

1. Step 1: Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Step 2: Add the chopped onion, carrots, and celery; cook, stirring occasionally, until softened, about 5–7 minutes.
3. Step 3: Stir in the minced garlic and sliced mushrooms, cooking until the mushrooms are tender and have released their moisture, about 5–7 minutes more.
4. Step 4: Add the rinsed wild rice, broth, dried thyme, dried sage, and ground nutmeg to the pot.
5. Step 5: Season with salt and pepper to taste.
6. Step 6: Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 45–60 minutes, or until the wild rice is tender and slightly burst open.
7. Step 7: Stir in the heavy cream or coconut milk and heat through gently without boiling.
8. Step 8: Taste and adjust seasonings as needed.
9. Step 9: Ladle the soup into bowls and garnish with chopped fresh parsley.
10. Step 10: Serve hot and enjoy!

Tips & Variations

• For a heartier soup, add cooked sausage, bacon, or ham.
• Vegetable lovers can include kale, spinach, butternut squash, or sweet potatoes for extra nutrition.
• For a spicy kick, add a pinch of red pepper flakes or a diced jalapeño.
• Stir in shredded cheddar or Gruyère cheese at the end for a cheesy twist.
• To prevent cream from curdling, temper it by whisking a bit of hot soup into the cream before adding it to the pot.

Storage

Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. Adding a splash of broth or cream while reheating can help maintain its creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use white rice instead of wild rice?

White rice cooks faster but has a different texture and flavor. If using white rice, reduce the simmering time to about 20–25 minutes to prevent overcooking.

Is this soup suitable for vegans?

Yes, simply use vegetable broth and substitute the heavy cream with coconut milk or another plant-based cream to keep it vegan-friendly.

Perfect Autumn Wild Rice Soup Recipe

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★★★★★

4.9 from 139 reviews

This Perfect Autumn Wild Rice Soup is a hearty, comforting dish ideal for chilly days. It combines nutty wild rice with sautéed vegetables, earthy mushrooms, aromatic herbs, and creamy richness for a luscious and satisfying soup that showcases the best flavors of fall.

• Author: Kai
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 15 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Soup Base

• 1 tablespoon olive oil
• 1 medium yellow onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 8 ounces cremini mushrooms, sliced

Main Ingredients

• 1 cup wild rice, rinsed
• 6 cups vegetable broth or chicken broth
• 1 teaspoon dried thyme
• ½ teaspoon dried sage
• ¼ teaspoon ground nutmeg
• Salt and freshly ground black pepper to taste

Finishing Touches

• 1 cup heavy cream or coconut milk
• ½ cup chopped fresh parsley, for garnish
• Shredded Parmesan cheese, optional for garnish

Instructions

1. Heat Oil and Sauté Vegetables: Warm the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery and cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
2. Add Garlic and Mushrooms: Stir in the minced garlic and sliced cremini mushrooms. Cook until the mushrooms are tender and have released their moisture, about an additional 5-7 minutes.
3. Add Rice and Broth: Add the rinsed wild rice to the pot along with the vegetable or chicken broth, dried thyme, dried sage, and ground nutmeg. Season with salt and freshly ground black pepper to taste.
4. Simmer the Soup: Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 45 to 60 minutes, or until the wild rice is tender and slightly burst open.
5. Incorporate Cream: Stir in the heavy cream or coconut milk and heat through without bringing the soup back to a boil to prevent curdling.
6. Adjust and Serve: Taste and adjust seasoning if necessary. Optionally, add cooked chicken or other protein if desired. Ladle the soup into bowls and garnish with chopped fresh parsley and shredded Parmesan cheese if using. Serve hot and enjoy.

Notes

• For meat lovers, add cooked sausage, bacon, or ham to make the soup heartier.
• Vegetarians can boost nutrition by adding kale, spinach, butternut squash, or sweet potatoes.
• For a spicy kick, incorporate red pepper flakes or diced jalapeño.
• To avoid cream curdling, temper the cream by whisking in a small amount of hot soup before adding it to the pot.
• Shredded cheddar or Gruyère cheese can be stirred in for a cheesy twist.
• Soup can be refrigerated for up to 3 days and reheated gently before serving.

Keywords: wild rice soup, autumn soup, creamy rice soup, vegetarian soup, hearty soup, mushroom soup, fall recipes