PERFECT AUTUMN WILD RICE SOUP

Imagine a bowl filled with nutty wild rice, tender vegetables, and a creamy broth, all infused with the earthy aromas of fall. This Autumn Wild Rice Soup is the ultimate comfort food for those chilly evenings when you crave something hearty and satisfying. Get ready to warm up from the inside out – I promise this will become your new favorite soup!

Ingredients

For the Soup:

• 1 tablespoon olive oil
• 1 medium yellow onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 8 ounces cremini mushrooms, sliced
• 1 cup wild rice, rinsed
• 6 cups vegetable broth (or chicken broth, if not vegetarian)
• 1 teaspoon dried thyme
• 1/2 teaspoon dried sage
• 1/4 teaspoon ground nutmeg
• Salt and freshly ground black pepper to taste
• 1 cup heavy cream or coconut milk (for a vegan option)
• 1/2 cup chopped fresh parsley, for garnish

Optional Add-Ins:

• 1 cup cooked chicken, shredded (rotisserie chicken works great!)
• 1/2 cup chopped pecans or walnuts, toasted
• 1/4 cup shredded Parmesan cheese, for garnish

Let’s Talk Ingredients – Your Autumn Wild Rice Soup Toolkit

Before we dive into the step-by-step, let’s chat about the stars of our Autumn Wild Rice Soup show. Choosing the right ingredients can truly elevate this soup from good to unforgettable. First, the wild rice itself. Make sure you rinse it thoroughly before cooking. This removes any excess starch and helps prevent it from becoming gummy. I personally love a blend of wild rice and long-grain rice for a more complex texture, but pure wild rice is fantastic too!

The vegetables are your flavor base, so don’t skimp on quality. Fresh, vibrant carrots, celery, and onion will create a delicious foundation. And those cremini mushrooms? They add an earthy depth that perfectly complements the wild rice. If you’re feeling adventurous, try a mix of different mushrooms, like shiitake or oyster mushrooms.

Don’t forget the herbs! Dried thyme and sage are essential for that classic autumn flavor. A touch of nutmeg adds a subtle warmth that really ties everything together. And of course, salt and pepper are your best friends – season generously to bring out all the flavors. For an extra layer of richness, consider adding a splash of sherry vinegar or a squeeze of lemon juice at the end.

Finally, the creamy element. Heavy cream adds a luxurious richness, but for a vegan option, coconut milk works beautifully. Just make sure to use full-fat coconut milk for the best texture. And a sprinkle of fresh parsley at the end adds a pop of color and freshness.

Step-by-Step Instructions

Step 1: Sauté the Aromatics

1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onion, carrots, and celery and cook, stirring occasionally, until softened, about 5-7 minutes.
3. Add the minced garlic and sliced mushrooms and cook until the mushrooms are tender and have released their moisture, about 5-7 minutes more.

Step 2: Simmer the Soup

1. Add the rinsed wild rice, vegetable broth (or chicken broth), dried thyme, dried sage, and ground nutmeg to the pot.
2. Season with salt and pepper to taste.
3. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 45-60 minutes, or until the wild rice is tender and has slightly burst open.

Step 3: Add Creaminess and Finish

1. Stir in the heavy cream (or coconut milk) and heat through. Do not boil.
2. If using, stir in the cooked chicken (or other add-ins).
3. Taste and adjust seasonings as needed.

Step 4: Serve and Enjoy!

1. Ladle the Autumn Wild Rice Soup into bowls and garnish with chopped fresh parsley and shredded Parmesan cheese (if using).
2. Serve hot and enjoy!

Troubleshooting Tips & Tricks for Soup Success

Okay, let’s be real – sometimes things don’t go exactly as planned in the kitchen. But don’t worry, I’ve got your back! Here are a few common issues you might encounter while making Autumn Wild Rice Soup and how to fix them.

Problem: The wild rice is taking forever to cook! Wild rice can be a bit finicky. Different brands and batches can vary in cooking time. If your rice is still tough after an hour, add a bit more broth and continue to simmer until it’s tender. Soaking the wild rice for a few hours before cooking can also help speed up the process.

Problem: The soup is too thick! No problem! Simply add more broth until it reaches your desired consistency. You can also add a splash of water if you don’t want to dilute the flavor too much.

Problem: The soup is too bland! Seasoning is key! Don’t be afraid to add more salt, pepper, or herbs to taste. A squeeze of lemon juice or a dash of hot sauce can also brighten up the flavor. I also sometimes add a teaspoon of Better Than Bouillon for extra depth.

Problem: The cream curdled! This can happen if you add cold cream to a hot soup. To prevent this, temper the cream by whisking a little bit of the hot soup into the cream before adding it to the pot. And remember, don’t boil the soup after adding the cream!

Variations to Make It Your Own

This Autumn Wild Rice Soup recipe is a fantastic starting point, but feel free to get creative and customize it to your liking! There are so many ways to adapt this soup to your taste preferences and dietary needs.

For the Meat Lovers: Add cooked sausage, bacon, or ham for a heartier soup. Shredded turkey would also be delicious, especially after Thanksgiving! You can even use leftover rotisserie chicken – similar to how I make my Rotisserie Chicken Mushroom Soup.

For the Veggie Enthusiasts: Load up on your favorite vegetables! Kale, spinach, butternut squash, or sweet potatoes would all be great additions. You can also add beans or lentils for extra protein.

For a Spicy Kick: Add a pinch of red pepper flakes or a diced jalapeño for a little heat.

For a Cheesy Twist: Stir in some shredded cheddar cheese or Gruyère cheese at the end.

For those seeking inspiration for other fall-themed dishes, consider exploring options beyond soup. This autumn, discover new ways to enjoy seasonal produce through various other recipes. For another soup option, consider Mexican Beef And Rice Soup, for a comforting weeknight dinner.

Making Autumn Wild Rice Soup Part of Your Fall Tradition

This recipe is the essence of Cozy Fall Soup. Making a big batch of Autumn Wild Rice Soup is a perfect way to embrace the season. It’s also a great way to use up leftover vegetables and cooked chicken or turkey. The aromas that fill your kitchen while it simmers are simply divine. It’s a comforting, nourishing meal that the whole family will love. And the best part? It’s even better the next day!

Looking for other Best Autumn Soup Recipes? If you enjoy the Southwestern flavors, you might also like Chicken Taco Soup, or even the Lasagna Soup Recipe for those cold nights. For those that enjoy something with ground beef, try the Creamy Crockpot Cheeseburger Soup Ultimate. Then again, who can resist the classic and creamy Potato Soup? So many options to keep your fall cozy and tasty!

So, gather your ingredients, put on your favorite sweater, and get ready to make some magic in the kitchen. This Autumn Wild Rice Soup is more than just a recipe – it’s an experience. It’s a celebration of fall flavors and a reminder to slow down, savor the moment, and enjoy the simple pleasures in life. Happy cooking, my friend!

Perfect Autumn Wild Rice Soup

Amelia Chen-Morrison

This Autumn Wild Rice Soup is the perfect comfort food for chilly evenings. It’s filled with nutty wild rice, tender vegetables, and a creamy broth infused with earthy aromas. Warm up from the inside out with this hearty and satisfying soup.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Course Main Course

Cuisine American

Servings 6

Calories 350 kcal

Equipment

• Large pot or Dutch oven
• Cutting board
• Knife
• Measuring spoons
• Measuring cups
• Ladle
• Wooden spoon or spatula

Ingredients

  

• 1 tablespoon olive oil
• 1 medium yellow onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 8 ounces cremini mushrooms, sliced
• 1 cup wild rice, rinsed
• 6 cups vegetable broth or chicken broth
• 1 teaspoon dried thyme
• ½ teaspoon dried sage
• ¼ teaspoon ground nutmeg
• Salt and freshly ground black pepper to taste
• 1 cup heavy cream or coconut milk
• ½ cup chopped fresh parsley, for garnish

Instructions

 

• Heat the olive oil in a large pot or Dutch oven over medium heat.
• Add the chopped onion, carrots, and celery and cook, stirring occasionally, until softened, about 5-7 minutes.
• Add the minced garlic and sliced mushrooms and cook until the mushrooms are tender and have released their moisture, about 5-7 minutes more.
• Add the rinsed wild rice, vegetable broth (or chicken broth), dried thyme, dried sage, and ground nutmeg to the pot.
• Season with salt and pepper to taste.
• Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 45-60 minutes, or until the wild rice is tender and has slightly burst open.
• Stir in the heavy cream (or coconut milk) and heat through. Do not boil.
• If using, stir in the cooked chicken (or other add-ins).
• Taste and adjust seasonings as needed.
• Ladle the Autumn Wild Rice Soup into bowls and garnish with chopped fresh parsley and shredded Parmesan cheese (if using).
• Serve hot and enjoy!

Notes

For the meat lovers, add cooked sausage, bacon, or ham for a heartier soup. For the veggie enthusiasts, load up on your favorite vegetables such as kale, spinach, butternut squash, or sweet potatoes. For a spicy kick, add a pinch of red pepper flakes or a diced jalapeño. For a cheesy twist, stir in some shredded cheddar cheese or Gruyère cheese at the end. To prevent cream from curdling, temper the cream by whisking a little bit of the hot soup into the cream before adding it to the pot. Soup can be stored in the refrigerator for up to 3 days.