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Cozy Autumn Wild Rice Soup

A creamy, hearty, and flavorful soup packed with wild rice, vegetables, and earthy mushrooms, perfect for a cozy autumn day.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Main Dish, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Soup
  • 1/4 cup unsalted butter
  • 1 large onion chopped
  • 2 carrots chopped
  • 2 celery stalks chopped
  • 8 oz cremini mushrooms sliced
  • 2 cloves garlic minced
  • 1/4 cup all-purpose flour
  • 6 cups vegetable or chicken broth
  • 1 cup wild rice blend
  • 1 tsp fresh thyme chopped (or 1/2 tsp dried)
  • 1 tsp poultry seasoning optional
  • 1 cup full-fat coconut milk or heavy cream
  • 2 cups fresh spinach or kale optional
  • Salt and freshly ground black pepper to taste

Method
 

  1. In a large pot or Dutch oven, melt the butter over medium heat. Add the onion, carrots, and celery, and sauté for 5-7 minutes, or until softened.
  2. Add the sliced mushrooms and cook until they have released their moisture and are nicely browned, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
  3. Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste. This will create a roux to thicken the soup.
  4. Gradually whisk in the vegetable or chicken broth, a little at a time, until the mixture is smooth. Bring the soup to a simmer.
  5. Stir in the wild rice blend, thyme, and poultry seasoning (if using). Reduce the heat to low, cover the pot, and let the soup simmer for 45-50 minutes, or until the rice is tender. Stir occasionally to prevent the rice from sticking to the bottom.
  6. Once the rice is cooked, stir in the coconut milk or heavy cream. If using spinach or kale, add it now and stir until wilted.
  7. Season the soup generously with salt and pepper to taste. Serve warm, garnished with fresh parsley if desired.

Notes

For a heartier soup, you can add 2 cups of shredded cooked chicken or a can of chickpeas along with the broth. This soup can be made vegan by using vegetable broth and full-fat coconut milk. It can also be made gluten-free by using a gluten-free all-purpose flour blend. The soup will thicken as it cools. When reheating, you may need to add a splash of broth to reach your desired consistency.