Description
This Cozy Autumn Wild Rice Soup is the ultimate fall comfort dish. Creamy, hearty, and packed with wholesome vegetables, it’s a warming one-pot meal perfect for chilly days. Whether you’re serving it up for a cozy dinner or meal prepping for the week, this soup is satisfying, nourishing, and adaptable for all diets.
Ingredients
1 cup wild rice
2 carrots, diced
2 celery stalks, diced
1 medium onion, chopped
3 cloves garlic, minced
1 cup mushrooms, sliced
6 cups vegetable broth
1 teaspoon fresh thyme (or ½ tsp dried thyme)
1 cup heavy cream (or 1 cup canned coconut milk for dairy-free)
3 tablespoons all-purpose flour
3 tablespoons butter (or olive oil)
1 teaspoon salt
½ teaspoon black pepper
Instructions
1. Heat butter or olive oil in a large pot over medium heat. Add the onion, carrots, and celery, and sauté for 5–7 minutes until softened.
2. Stir in the garlic and mushrooms. Cook for another 4–5 minutes until mushrooms begin to brown.
3. Sprinkle the flour over the vegetables and stir continuously for 1–2 minutes to form a light roux.
4. Slowly pour in the vegetable broth while stirring to avoid lumps. Add wild rice and thyme. Bring to a boil, then reduce heat, cover, and simmer for 45–50 minutes until the rice is tender.
5. Stir in the cream or coconut milk and simmer uncovered for another 5 minutes to thicken slightly.
6. Season with salt and pepper to taste. Remove thyme sprigs, ladle into bowls, and serve hot.
Notes
For deeper flavor, sauté mushrooms until they’re deeply golden before adding flour.
To make it gluten-free, substitute the flour with cornstarch or a gluten-free flour blend.
This soup thickens over time—add extra broth or water when reheating for the best texture.
Nutrition
- Serving Size: 1½ cups
- Calories: 295
- Sugar: 5g
- Sodium: 710mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 42mg
Keywords: wild rice soup, autumn soup, creamy soup, vegetarian soup, fall comfort food