Description
Autumn Wild Rice Soup is a comforting and hearty dish perfect for fall. This recipe celebrates the season’s bounty with earthy ingredients transformed into a nourishing and delicious meal.
Ingredients
Scale
- 1 cup wild rice, rinsed
- 6 cups vegetable broth
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 8 ounces cremini mushrooms, sliced
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1 cup half-and-half or heavy cream (optional, for a creamier soup)
- Fresh parsley, chopped, for garnish
Instructions
- Cook the wild rice: Combine rinsed wild rice and vegetable broth in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 45-50 minutes, or until the wild rice is tender and has opened up. Drain any excess liquid and set aside.
- Sauté vegetables: While the wild rice cooks, heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion, carrots, and celery. Cook until softened, about 8-10 minutes.
- Add mushrooms and garlic: Add sliced mushrooms to the pot and cook until they release their liquid and begin to brown, about 5-7 minutes. Stir in minced garlic, dried thyme, and dried rosemary, and cook for 1 minute more until fragrant.
- Combine and simmer: Add the cooked wild rice to the pot with the vegetables. Season with black pepper and salt. Pour in 4 cups of fresh vegetable broth. Bring the soup to a simmer, then reduce heat, cover, and cook for at least 20 minutes to allow the flavors to meld.
- Make it creamy (optional): If you prefer a creamier autumn wild rice soup, stir in the half-and-half or heavy cream during the last 5 minutes of simmering. Do not boil after adding cream.
- Serve: Ladle the warm autumn wild rice soup into bowls. Garnish with fresh chopped parsley.
Notes
- For a richer flavor, you can use chicken broth instead of vegetable broth.
- Add other fall vegetables like butternut squash or sweet potatoes for extra heartiness.
- This soup freezes well. Let it cool completely before storing in airtight containers.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 8g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 10mg
Keywords: Autumn Wild Rice Soup, wild rice soup, fall soup, seasonal soup, hearty soup, creamy soup, homemade soup, vegetarian soup, mushroom soup, comfort food