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Easy Cozy Autumn Wild Rice Soup

A simple, hearty soup filled with earthy fall flavors that's perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Vegetarian
Calories: 320
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 cup wild rice or wild rice blend Rinsed
  • 2 tablespoons olive oil or butter For sautéing
  • 1 medium onion Chopped
  • 2 medium carrots Chopped
  • 2 stalks celery Chopped
  • 8 ounces mushrooms Cremini or button, sliced
  • 3 cloves garlic Minced
  • 1 teaspoon thyme Dried or fresh
  • 1 teaspoon sage Dried or fresh
  • 1 leaf bay leaf Optional
  • 8 cups vegetable broth Low sodium
  • to taste salt and pepper
  • 1 tablespoon soy sauce or tamari Umami boost
  • 1 cup potatoes or sweet potatoes Small diced, optional
  • 2 cups kale or spinach Chopped, to add at the end
  • 1 cup half and half, whole milk, or unsweetened coconut milk Creamy element
  • 1 tablespoon lemon juice Just a squeeze
  • to taste fresh parsley Optional garnish

Method
 

Preparation
  1. Heat oil or butter in a large pot over medium heat. Add chopped onion, carrots, and celery with a pinch of salt. Cook until soft and fragrant, about 5 to 7 minutes.
  2. Stir in minced garlic and cook for an additional 30 seconds.
Cooking the Soup
  1. Add sliced mushrooms and let them cook until they release their juices and become slightly golden, about 5 minutes.
  2. Stir in thyme, sage, bay leaf, and the rinsed wild rice. Add vegetable broth and a splash of soy sauce or tamari.
  3. Bring to a gentle boil, then reduce to a steady simmer. Cover and cook for 45 to 55 minutes, until the rice is tender.
  4. If using diced potatoes or sweet potatoes, add them about 20 minutes into the cooking process.
Finishing Touches
  1. Stir in your choice of creamy element and let it warm through.
  2. Add chopped kale or spinach and cook for 2 to 3 minutes until wilted.
  3. Squeeze in lemon juice, taste, and adjust salt and pepper. Remove the bay leaf.
  4. Ladle into bowls and garnish with fresh parsley.

Notes

This soup keeps well in the fridge for 4 days. When reheating, add a splash of water or broth if it thickens. For freezing, skip the dairy and greens; add them when reheating for better texture and flavor.