Cozy Autumn Wild Rice Soup Recipe
As the days get cooler, there’s nothing better than a warm bowl of soup. This Cozy Autumn Wild Rice Soup Recipe is perfect for chilly evenings.
Ingredients
- 1 cup wild rice rinsed
- 1 medium onion diced
- 2 carrots diced
- 2 celery stalks diced
- 8 oz mushrooms sliced
- 3 cloves garlic minced
- 6 cups chicken or vegetable broth
- 1 teaspoon dried thyme
- 1/2 teaspoon dried sage
- Salt and pepper to taste
- 1/2 cup heavy cream or milk
- 2 tablespoons butter or olive oil
- Fresh parsley chopped for garnish
Instructions
Prepare the vegetables
- Wash and dice the onion, carrots, celery and mushrooms. Mince garlic. Set aside for easy cooking.
Sauté vegetables
- In a large soup pot, melt butter over medium heat. Add onion, carrots, celery and mushrooms. Cook for 5–7 minutes until soft.
Add garlic and herbs
- Stir in minced garlic, thyme and sage. Cook for 1–2 minutes until fragrant, careful not to burn the garlic.
Add wild rice
- Stir the rinsed wild rice into the pot, coating it with butter and vegetable mixture. Toast rice lightly for 1–2 minutes.
Pour in broth
- Add chicken or vegetable broth. Stir to combine. Increase heat and bring to a gentle boil.
Simmer the soup
- Reduce heat to low. Cover and simmer for 40–45 minutes until wild rice is tender and chewy. Stir occasionally.
Season the soup
- Add salt and pepper to taste. Adjust herbs if desired. Taste often to achieve balanced flavor.
Add cream or milk
- Pour in heavy cream or milk. Stir gently. Simmer for 2–3 more minutes until heated through.
Garnish and serve
- Ladle soup into bowls. Sprinkle with fresh parsley for color and added freshness. Serve hot and enjoy.
Notes
- For extra flavor, use homemade chicken broth.
- Add diced cooked chicken or turkey for a heartier meal.
- Use a mix of wild rice and brown rice for varied texture.
- Substitute cream with coconut milk for a dairy-free option.
- Add diced sweet potatoes or butternut squash for a seasonal twist.
- Top with crispy fried onions for added crunch.