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Bowl of cozy autumn wild rice soup with vegetables and herbs

Cozy Autumn Wild Rice Soup

This comforting wild rice soup is packed with hearty vegetables, tender wild rice, and a creamy broth, perfect for a cozy autumn evening.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 bowls
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 2 tbsp Olive oil
  • 1 medium Yellow onion diced
  • 2 Carrots diced
  • 2 stalks Celery diced
  • 3 cloves Garlic minced
  • 8 oz Mushrooms sliced
  • 1 cup Wild rice uncooked
Liquids & Seasoning
  • 6 cups Vegetable broth
  • 1 Bay leaf
  • 1 tsp Dried thyme
  • 1/2 tsp Salt or to taste
  • 1/4 tsp Black pepper or to taste
Creamy Finish
  • 1/4 cup All-purpose flour
  • 2 cups Plant-based milk e.g., almond or soy
  • 2 tbsp Fresh parsley chopped (for garnish)

Equipment

  • Large pot
  • Cutting board
  • Chef's knife
  • Ladle

Method
 

Prepare Vegetables
  1. Sauté the diced onion, carrots, and celery in olive oil in a large pot until softened. Add minced garlic and sliced mushrooms, cooking until fragrant.
Cook Rice
  1. Stir in the uncooked wild rice, vegetable broth, bay leaf, and dried thyme. Bring the mixture to a boil, then reduce heat, cover, and simmer for 40-45 minutes or until the rice is tender.
Thicken Soup
  1. In a separate small bowl, whisk together the flour and plant-based milk until smooth. Slowly pour this mixture into the simmering soup, stirring constantly until the soup thickens to your desired consistency.
Finish and Serve
  1. Remove the bay leaf and season the soup with salt and pepper to taste. Garnish with fresh chopped parsley before serving warm.

Notes

For a richer flavor, consider using homemade vegetable broth. You can also add shredded cooked chicken for a heartier meal.