Description

Cozy Autumn Wild Rice Soup is a hearty and creamy vegetable soup perfect for chilly fall days. Featuring a flavorful blend of wild rice, fresh vegetables, and aromatic herbs, this comforting soup combines the richness of butter and cream with wholesome ingredients to create a warming meal that’s both nutritious and satisfying.

Ingredients

Scale

Vegetables and Aromatics

1 small yellow onion, diced
2 medium carrots, sliced
2 celery stalks, sliced
3 cloves garlic, minced
1 cup chopped mushrooms (optional)

Herbs and Seasonings

1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf

Liquids and Fats

1 tablespoon olive oil
1 tablespoon unsalted butter
6 cups low-sodium vegetable broth
1 cup unsweetened almond milk or whole milk
1/2 cup heavy cream

Grains and Thickener

1 cup uncooked wild rice blend, rinsed
2 tablespoons all-purpose flour (optional, for thickening)

Garnish

2 tablespoons chopped fresh parsley

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Instructions

Sauté Aromatics: In a large pot or Dutch oven, heat olive oil and butter over medium heat. Add diced onion, sliced carrots, and celery, cooking for about 5 minutes until the vegetables soften and become fragrant.
Add Seasonings: Stir in minced garlic, dried thyme, dried rosemary, salt, and black pepper. Cook for another 1 to 2 minutes until the garlic releases its aroma.
Add Rice and Broth: Pour in the rinsed wild rice blend, low-sodium vegetable broth, bay leaf, and chopped mushrooms if using. Bring the mixture to a boil.
Simmer Soup: Once boiling, reduce heat to low. Cover the pot and let the soup simmer gently for 45 to 50 minutes until the wild rice is tender and the flavors meld.
Prepare Cream Mixture: In a small bowl, whisk together the almond or whole milk, heavy cream, and flour if using. This mixture will add creaminess and help thicken the soup.
Thicken Soup: Slowly stir the cream mixture into the soup. Simmer uncovered for an additional 10 to 15 minutes, stirring occasionally, until the soup slightly thickens and is heated through.
Finish and Garnish: Remove the bay leaf from the soup. Adjust seasoning if necessary, then ladle the soup into bowls and garnish with fresh chopped parsley before serving.

Notes

To make this soup dairy-free, substitute plant-based butter and coconut cream for the butter and heavy cream.
For added protein, stir in shredded cooked chicken or white beans during the last 10 minutes of cooking.
Leftovers store well in the refrigerator and often taste even better the next day as flavors develop.