Cozy Autumn Wild Rice Soup Recipe
As the air turns crisp and leaves begin to fall, there’s nothing like a bowl of Cozy Autumn Wild Rice Soup to ground you in the season.
This soup is comfort in a bowl – rich and creamy, yet wholesome, with layers of earthy mushrooms, sweet carrots, and nutty wild rice that make each bite feel like a warm hug.
Wild rice, loaded with fiber and nearly twice the protein of other grains, gives this soup a hearty, nourishing boost without heavy ingredients.
Perfect for autumn, it’s a cozy, healthy option that’s satisfying without being too heavy, making it an ideal replacement for richer comfort foods.
It’s also a great way to use up seasonal produce. Best of all, you can make a big batch and enjoy it all week – a simple, delicious go-to that brings warmth to your busy fall days.
Why I Love This Recipe (And You Will Too)
- It’s comforting and filling. The wild rice and vegetables create a hearty texture that feels satisfying without weighing you down.
- It fits perfectly into the fall season. Packed with autumn produce and earthy flavors, it’s like a taste of fall in every bite.
- Simple ingredients, big flavor. With a few basic ingredients, you get incredible depth and richness, especially if you let it simmer.
- Great for meal prep. I often make a big pot and store it for those busy days when I crave something warm and homemade.
- It’s wonderfully versatile. I’ve swapped in kale, added extra mushrooms, and even finished with a squeeze of lemon for brightness—each variation is as delicious as the last.
Ingredients That Make This Soup Special
- Wild Rice: Adds a nutty flavor and chewy texture that makes the soup hearty.
- Mushrooms: Provide an earthy flavor and meaty texture.
- Fresh Vegetables: Carrots, celery, and onions create a flavorful base.
- Creamy Broth: Milk and half-and-half create a smooth, rich finish.
- Herbs: Rosemary and thyme add warm aromatic notes.
Chef’s Tip: Cook the wild rice separately before adding it to the soup. This helps maintain its texture and prevents the rice from absorbing too much broth.
Cozy Autumn Wild Rice Soup Recipe
Enjoy the perfect fall comfort with our Cozy Autumn Wild Rice Soup! It’s made with nutty wild rice, hearty veggies, and a creamy, cozy broth.
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Calories: 40kcal
Servings: 8
Equipment
- Sharp Knife
Ingredients
- 10 ounces of wild rice
- 11-12 cups of low sodium chicken broth divided
- 1/4 cup of olive oil
- 1/2 of a large onion finely chopped
- 3 large stalks of celery finely chopped
- 3 cloves of garlic minced
- 16 ounces of mushrooms sliced white or Baby Bella variety
- Kosher salt to taste
- Freshly ground black pepper to taste
- 1 teaspoon of onion powder
- 4 large carrots finely chopped
- 1 teaspoon of dried rosemary
- 1/4 cup of unsalted butter
- 1 teaspoon of dried thyme
- 3/4 cup of all-purpose flour
- 1 1/2 cups of milk
- 1/2 cup of half and half
Instructions
- In a medium pot, bring 3 cups of chicken broth to a boil. Add wild rice, reduce to a simmer, cover, and cook for 45-50 minutes, until al dente. Fluff with a fork and set aside.
- In a large pot, heat olive oil and butter over medium heat.
- Add onions, carrots, celery, and mushrooms. Season with onion powder, rosemary, thyme, salt, and pepper. Sauté for 5-6 minutes until softened. Add garlic for the last 30 seconds.
- Sprinkle flour over the veggies and stir for 3 minutes to create a roux.
- Gradually add 8 cups of chicken broth, stirring constantly. Bring to a boil, then reduce to a simmer for 15-20 minutes until thickened.
- Add cooked wild rice, milk, and half-and-half. Simmer for 10-15 minutes.
- Serve hot, making sure the soup is well-combined and heated through.
Nutrition
Calories: 40kcal | Carbohydrates: 9g | Protein: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 7g | Cholesterol: 16mg | Sodium: 420mg | Potassium: 550mg | Fiber: 5g | Sugar: 5g | Vitamin C: 10mg | Calcium: 95mg | Iron: 2.5mg
Nutrition Information
| Nutrient | Amount |
|---|---|
| Calories | 40 kcal |
| Carbohydrates | 9g |
| Protein | 16g |
| Saturated Fat | 5g |
| Polyunsaturated Fat | 1.5g |
| Monounsaturated Fat | 7g |
| Cholesterol | 16mg |
| Sodium | 420mg |
| Potassium | 550mg |
| Fiber | 5g |
| Sugar | 5g |
| Vitamin C | 10mg |
| Calcium | 95mg |
| Iron | 2.5mg |
Tips for the Best Wild Rice Soup
- Use Low-Sodium Broth: This allows better control over seasoning.
- Cook Vegetables Until Soft: A flavorful base creates a better soup.
- Add Dairy at the End: This helps maintain a smooth, creamy texture.
- Avoid Overcooking Rice: Keeping it slightly firm prevents mushy texture.
- Adjust Thickness: Add extra broth when reheating leftovers.
- Season Gradually: Herbs and broth develop more flavor as they simmer.
Flavor Variations to Try
- Chicken Wild Rice Soup: Add shredded cooked chicken for extra protein.
- Vegetarian Wild Rice Soup: Use vegetable broth and extra mushrooms.
- Vegan Wild Rice Soup: Replace butter and dairy with plant-based alternatives.
- Turkey Wild Rice Soup: Add leftover roasted turkey.
- Creamy Mushroom Rice Soup: Increase mushrooms for a richer earthy flavor.
- Spicy Wild Rice Soup: Add crushed red pepper flakes.
- Herbed Wild Rice Soup: Add fresh parsley, sage, or rosemary.
What to Serve with Cozy Autumn Wild Rice Soup?
Storage and Reheating Instructions
- Refrigerator Storage: Store cooled soup in an airtight container for up to 4 days.
- Freezer Storage: Freeze without dairy for up to 3 months for the best texture.
- Reheating: Warm gently on the stovetop and add extra broth if needed.
- Make Ahead: Prepare the soup base ahead and add dairy when reheating.
- Freshness Tip: Add fresh herbs before serving for a brighter finish.
Frequently Asked Questions
- Can I use brown rice instead of wild rice?
Yes. Brown rice works well, but the texture and cooking time will vary. - Can I make this soup vegetarian?
Yes. Replace chicken broth with vegetable broth and use vegetarian-friendly ingredients. - Why is my soup too thick?
Wild rice absorbs liquid over time. Add extra broth while reheating to loosen it. - Can I freeze creamy wild rice soup?
Yes, but freezing before adding dairy gives the best texture. - Can I add chicken to this recipe?
Yes. Shredded cooked chicken makes this soup even heartier. - What mushrooms work best for wild rice soup?
White mushrooms and baby Bella mushrooms both work well. - How long does wild rice soup last in the fridge?
Properly stored, it lasts about 4 days. - Can I use pre-cooked wild rice?
Yes. Add it near the end of cooking and reduce the simmer time.
