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Autumn Wild Rice Soup

Autumn Wild Rice Soup

Autumn Wild Rice Soup is a creamy, comforting dish filled with earthy mushrooms, hearty wild rice, sweet carrots, and fresh kale. This cozy fall favorite is nourishing, flavorful, and perfect for chilly nights.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dinner, Soup
Cuisine American, Seasonal
Servings 6
Calories 280 kcal

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.

Notes

For a vegan version, use coconut milk or cashew cream.
To thicken the soup, mash some cooked carrots before stirring in the cream.
Wild rice takes longer to cook than white rice; don’t rush this step.

Nutrition

Calories: 280kcal
Keyword Autumn Wild Rice Soup, creamy wild rice soup, fall soup recipe, healthy wild rice soup, vegetarian soup
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