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Bowl of Autumn Wild Rice Soup garnished with herbs and vegetables

Autumn Wild Rice Soup: The Ultimate Fall Comfort Food

This hearty and flavorful Autumn Wild Rice Soup is the perfect meal to warm you up on a crisp fall day. Loaded with vegetables, wild rice, and a creamy broth, it's a satisfying and comforting dish for the whole family.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 6 bowls
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Soup
  • 1 cup Wild rice blend
  • 2 tbsp Olive oil
  • 1 Yellow onion diced
  • 2 Carrots diced
  • 2 Celery stalks diced
  • 8 oz Mushrooms sliced
  • 3 Garlic cloves, minced
  • 6 cups Vegetable broth
  • 1 tsp Thyme dried
  • 0.5 tsp Rosemary dried
  • 1 Bay leaf
  • 0.5 cup Heavy cream
  • Salt to taste
  • Black pepper to taste
  • 2 tbsp Fresh parsley chopped (for garnish)

Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Knife
  • Measuring cups and spoons
  • Ladle

Method
 

Preparation
  1. Rinse wild rice thoroughly; cook according to package directions until tender, then set aside.
  2. Heat olive oil in a large pot or Dutch oven over medium heat. Sauté diced onion, carrots, and celery until softened, about 8-10 minutes.
  3. Add sliced mushrooms and minced garlic to the pot; cook for another 5 minutes until mushrooms are tender and garlic is fragrant.
  4. Pour in vegetable broth, then add dried thyme, rosemary, and the bay leaf. Bring the soup to a simmer and cook for 15-20 minutes, allowing the flavors to meld.
  5. Stir in the cooked wild rice and heavy cream. Continue to simmer gently for 5 minutes, ensuring the soup is heated through.
  6. Remove the bay leaf, then season the soup with salt and black pepper to taste. Garnish with fresh chopped parsley before serving.

Notes

For a richer flavor, you can add some diced cooked chicken or turkey during the last 10 minutes of simmering.