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.
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.