Perfect Autumn Wild Rice Soup
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.
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.