There’s nothing quite like a warm bowl of Autumn Wild Rice Soup to comfort you on a crisp fall evening. This cozy, creamy soup is filled with earthy mushrooms, hearty wild rice, sweet carrots, and vibrant kale — all simmered in a rich broth that tastes like autumn in a bowl. Loved for its wholesome flavors and nourishing ingredients, this dish has become a seasonal favorite. It’s one of those recipes that feels homemade, rustic, and yet completely satisfying, making it perfect for family dinners or meal prepping when the days grow shorter.
Why You’ll Love This Autumn Wild Rice Soup Recipe
- Perfect for fall: Packed with autumn vegetables and warming flavors that capture the season.
- Hearty yet healthy: Wild rice and fresh vegetables make this soup filling but nutrient-rich.
- One-pot comfort: Easy to make with simple steps and minimal cleanup.
- Customizable: Easily adapted for vegetarian, vegan, or gluten-free diets.
- Meal-prep friendly: Stores well and tastes even better the next day.
Ingredients Needed for Perfect Autumn Wild Rice Soup
- Wild Rice: The star ingredient that adds a nutty, chewy texture and earthy flavor.
- Mushrooms: Bring savory depth and a meaty bite without needing actual meat.
- Carrots: Add natural sweetness and a pop of autumn color.
- Kale (or Spinach): Provides freshness, nutrients, and balance to the creamy broth.
- Onion & Garlic: Create a flavorful aromatic base for the soup.
- Fresh Herbs (like thyme): Enhance the fall-inspired taste and aroma.
- Cream or Coconut Milk: Makes the broth rich, silky, and comforting.
Step-by-Step Instructions to Make Autumn Wild Rice Soup
- Sauté aromatics: Heat oil or butter in a large pot. Add onions, carrots, garlic, and mushrooms. Cook until softened and fragrant.
- Add rice and herbs: Stir in wild rice along with thyme and other herbs. Let it toast for a minute to deepen the flavor.
- Simmer with broth: Pour in vegetable or chicken broth. Bring to a boil, then reduce heat and simmer until the rice is tender.
- Stir in greens: Add kale or spinach in the last few minutes of cooking so they wilt but stay vibrant.
- Make it creamy: Stir in cream or coconut milk to achieve a rich, velvety broth. Taste and adjust seasoning with salt and pepper.
- Serve warm: Garnish with fresh herbs and cracked black pepper. Enjoy your cozy bowl of autumn goodness!
Expert Tip: Wild rice takes longer to cook than white rice. Be patient — the chewy texture is worth it. If you’re short on time, partially cook the rice before adding it to the soup.
Recipe Tips & Variations
- Make it vegan: Use coconut milk or cashew cream instead of dairy.
- Boost the protein: Add cooked shredded chicken, turkey, or chickpeas.
- Add spice: Sprinkle in red pepper flakes for a little heat.
- Switch the greens: Try Swiss chard or collard greens for a different twist.
- Texture tip: For a thicker soup, mash a few cooked veggies before stirring in the cream.
How to Store & Reheat
- Store: Let the soup cool, then refrigerate in an airtight container for up to 4 days.
- Freeze: Portion into freezer-safe containers and freeze for up to 2 months.
- Reheat: Warm gently on the stovetop over medium heat, stirring occasionally. If the soup thickens, add a splash of broth or water to loosen it.
Similar Recipes You’ll Love
If you enjoy the cozy comfort of Autumn Wild Rice Soup, you’ll love trying a few more hearty and flavorful soups from our collection. Warm up with this protein-packed High Protein Broccoli Cheddar Soup, or savor the restaurant-style flavors of Olive Garden Chicken Gnocchi Soup. For another rich and satisfying option, don’t miss the creamy Hearty Cheddar Garlic Herb Potato Soup — perfect for chilly nights.
Frequently Asked Questions (FAQ)
Q: Can I make Autumn Wild Rice Soup ahead of time?
Yes! It actually tastes better the next day as the flavors deepen overnight.
Q: Does wild rice need to be soaked before cooking?
Not necessarily, but soaking can shorten cooking time. Simply rinse before use for best results.
Q: Can I use white rice instead of wild rice?
You can, but the flavor and texture won’t be the same. Wild rice is key to this soup’s hearty, nutty taste.
Q: How do I keep the soup from getting too thick when stored?
Wild rice continues to absorb liquid. Add extra broth or cream when reheating to restore the right consistency.
If you’re looking for a cozy, nourishing, and flavorful dish to celebrate the season, Autumn Wild Rice Soup is the perfect choice. Packed with fall vegetables, earthy mushrooms, and creamy comfort in every spoonful, this recipe is sure to become a family favorite. Try it tonight, and let the flavors of autumn warm your table. Don’t forget to share your thoughts in the comments and explore more of our seasonal recipes!
Autumn Wild Rice Soup
Ingredients
- 1 cup wild rice rinsed
- 2 tbsp olive oil or butter
- 1 medium onion diced
- 3 cloves garlic minced
- 2 large carrots peeled and chopped
- 2 cups mushrooms sliced
- 4 cups vegetable broth or chicken broth
- 1 cup kale or spinach, chopped
- 1 tsp fresh thyme or ½ tsp dried thyme
- 1 tsp salt adjust to taste
- ½ tsp black pepper
- 1 cup heavy cream or coconut milk for dairy-free
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, garlic, carrots, and mushrooms. Sauté until softened.
- Stir in wild rice and thyme, toasting for 1 minute.
- Pour in broth, bring to a boil, then reduce heat and simmer for 40–45 minutes, or until rice is tender.
- Stir in kale and cook for 5 minutes until wilted.
- Add cream, season with salt and pepper, and simmer 2–3 minutes more.
- Serve hot, garnished with fresh herbs if desired.