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Cozy Autumn Wild Rice Soup

This comforting wild rice soup is packed with seasonal vegetables and flavors, perfect for chilly autumn days. It's warm, hearty, and a nourishing meal that your family will love.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Soup
Cuisine American
Servings 4 People
Calories 320 kcal

Equipment

  • 1 Large pot or Dutch oven
  • 1 Ladle
  • 1 Cutting board
  • 1 Measuring cups and spoons
  • 1 Soup bowls for serving

Ingredients
  

  • 1 cup wild rice Rinsed.
  • 6 cups vegetable broth
  • 2 tablespoons olive oil
  • 1 medium onion Diced.
  • 2 cloves garlic Minced.
  • 2 medium carrots Diced.
  • 2 stalks celery Diced.
  • 1 medium potato Diced.
  • 1 cup mushrooms Sliced.
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 leaf bay leaf
  • to taste salt
  • to taste pepper
  • 2 cups kale or spinach Chopped.
  • 1 cup heavy cream or coconut milk For a dairy-free option.
  • 1 tablespoon lemon juice

Instructions
 

  • Begin by rinsing the wild rice under cold water. This helps remove any dust or debris.
  • In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until it becomes translucent.
  • Add the minced garlic, diced carrots, and diced celery to the pot. Cook for another 5 minutes, stirring occasionally.
  • Stir in the diced potato and sliced mushrooms. Cook for an additional 5 minutes until the mushrooms soften.
  • Add the rinsed wild rice, vegetable broth, dried thyme, rosemary, bay leaf, salt, and pepper. Bring to a boil.
  • Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 30 minutes, or until the wild rice is tender.
  • After 30 minutes, stir in the chopped kale or spinach, heavy cream or coconut milk, and lemon juice. Cook for an additional 5 minutes until the greens have wilted.
  • Remove the bay leaf, taste the soup, and adjust the seasoning with more salt and pepper if needed.
  • Serve hot in bowls, optionally garnished with fresh herbs or a sprinkle of black pepper.

Notes

For a heartier soup, you can add cooked chicken or sausage.
This soup can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
Feel free to customize the vegetables based on what you have on hand.