Description
Cozy Autumn Wild Rice Soup is a creamy, comforting bowl perfect for chilly fall days. Featuring a wholesome blend of wild rice, hearty vegetables like butternut squash and mushrooms, and a touch of herbs, this soup is rich in flavor yet nourishing. It’s simmered slowly on the stovetop to develop a deep, savory taste and finished with cream for silky texture. This vegetarian recipe can easily be adapted for vegan diets and is wonderful served warm as a satisfying meal.
Ingredients
Scale
Vegetables and Aromatics
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1 cup mushrooms, sliced
- 1 cup diced butternut squash
- 2 cups chopped spinach or kale
Grains and Broth
- 1 cup uncooked wild rice blend
- 6 cups vegetable broth
- 1 bay leaf
Herbs and Seasonings
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and pepper to taste
Thickening and Creaminess
- 1/2 cup heavy cream or full-fat coconut milk
- 1 tablespoon flour (optional, for thickening)
Instructions
- Sauté Vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, sliced carrots, and celery, cooking until softened and fragrant, about 5 to 6 minutes.
- Add Aromatics and Herbs: Stir in minced garlic, dried thyme, and dried rosemary. Cook for an additional 1 minute until aromatic.
- Combine Rice and Broth: Add the uncooked wild rice blend, vegetable broth, bay leaf, sliced mushrooms, and diced butternut squash to the pot. Bring the mixture to a boil.
- Simmer the Soup: Reduce the heat to low to maintain a gentle simmer and cover the pot. Cook for 45 to 50 minutes, or until the wild rice is tender and the flavors meld together.
- Remove Bay Leaf and Thicken: Discard the bay leaf. In a small bowl, whisk together the heavy cream (or coconut milk) and flour if using. Stir this mixture into the soup to thicken it. Let the soup simmer for another 5 to 10 minutes to develop creaminess.
- Add Greens and Season: Stir in the chopped spinach or kale and cook until wilted, about 2 to 3 minutes. Season the soup with salt and freshly ground black pepper to taste.
- Serve Warm: Ladle the soup into bowls and serve hot, perfect for a cozy autumn meal.
Notes
- This soup tastes even better the next day as the flavors deepen.
- For a vegan version, use coconut milk and omit the flour or substitute with a plant-based thickener like cornstarch.
- To add protein, incorporate cooked shredded chicken or turkey before serving.
