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Cozy Autumn Wild Rice Soup

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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Course: soups
Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 25 minutes
Calories: 40kcal
Author: Anne Carter
Servings: 8

Equipment

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.
    A black pot of chicken broth reaches a gentle boil on a white marble cooktop, prepared for wild rice addition with a glass bowl of rice nearby
  • Add wild rice, reduce to a simmer, cover, and cook for 45-50 minutes, until al dente. Fluff with a fork and set aside.
    simmering with wild rice under the lid, reaching al dente with a nearby timer set for 45-50 minutes
  • In a large pot, heat olive oil and butter over medium heat.
    olive oil and butter melting to form a glossy base, with a wooden spoon nearby for stirring
  • 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.
    Chopped onions, carrots, celery, and mushrooms in a black pot on a white marble cooktop with rosemary, thyme, salt, and pepper added, garlic cloves set aside
  • Sprinkle flour over the veggies and stir for 3 minutes to create a roux.
    Flour sprinkled over softened veggies in black pot on white marble cooktop, stirred with a wooden spoon to create a smooth 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.
    thickened soup base gently bubbling, simmering for another 15-20 minutes.
  • Add cooked wild rice, milk, and half-and-half. Simmer for 10-15 minutes.
    Cooked wild rice spooned into black pot on marble cooktop, with milk and half-and-half in glass measuring cups nearby, prepared to add creaminess to the soup
  • Serve hot, making sure the soup is well-combined and heated through.
    Thickened soup base simmering in black pot on marble cooktop for wild rice soup

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