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To make this comforting soup, you need a few key ingredients: - 1 cup wild rice, rinsed - 6 cups vegetable broth - 2 tablespoons olive oil - 1 medium onion, diced - 2 carrots, diced - 2 celery stalks, diced - 3 cloves garlic, minced - 1 teaspoon dried thyme - 1 teaspoon dried sage - 1 bay leaf - 1 cup mushrooms, sliced - 1 cup kale or spinach, chopped - 1/2 cup heavy cream or coconut milk - Salt and pepper to taste - Fresh parsley for garnish These ingredients create a rich, hearty flavor. Wild rice gives a nutty taste and chewy texture. The vegetables add color and nutrients. If you have dietary needs, you can easily swap ingredients. Use vegetable broth for a vegan option. For gluten-free diets, check your broth label. You can replace heavy cream with coconut milk for a dairy-free choice. To boost the soup's taste, consider adding: - 1 teaspoon smoked paprika for depth - A squeeze of lemon juice for brightness - A dash of cayenne pepper for heat These additions can take the flavor to the next level! Experiment to find what you enjoy most. {{ingredient_image_1}} First, grab a large pot. Heat 2 tablespoons of olive oil over medium heat. Add 1 medium diced onion, 2 diced carrots, and 2 diced celery stalks. Sauté these for about 5 to 7 minutes. You want the vegetables to soften, and the onion should look clear. Next, mix in 3 minced garlic cloves, 1 teaspoon of dried thyme, 1 teaspoon of dried sage, and 1 bay leaf. Cook for another 1 to 2 minutes. This step fills the kitchen with a warm, inviting smell. Now it's time to add the sliced mushrooms. Use 1 cup of cremini or button mushrooms. Cook them for about 4 to 5 minutes until they're tender. After that, pour in 6 cups of vegetable broth. This gives your soup a rich base. Also, add 1 cup of rinsed wild rice. Bring the mixture to a boil, then lower the heat. Cover the pot and let it simmer for 40 to 45 minutes. The wild rice should be cooked and split open, showing its fluffy texture. Once the wild rice is ready, stir in 1 cup of chopped kale or spinach. This adds color and nutrition. Then, pour in 1/2 cup of heavy cream or coconut milk if you prefer a dairy-free option. Stir well to combine everything. Let the soup simmer for another 5 to 10 minutes. Before serving, taste and add salt and pepper as needed. Don’t forget to remove the bay leaf. Now, you're ready to enjoy a bowl of cozy autumn wild rice soup! When picking wild rice, look for whole grains. Whole grains give the best taste and texture. They should be dark brown or black, not too glossy. Rinse the rice before cooking to remove any dust. This helps keep the soup clear and clean. Herbs and spices make this soup special. Dried thyme and sage add warmth. Garlic brings a rich taste. Feel free to add more herbs if you like. Fresh herbs can also brighten the soup. Just chop them finely and stir them in before serving. For a creamy soup, use heavy cream. It makes the soup rich and smooth. If you want a dairy-free option, use coconut milk. It adds a slight sweetness without dairy. Both choices are delicious, so pick what you prefer! Pro Tips Rinsing Wild Rice: Rinsing the wild rice before cooking removes excess starch, helping to achieve a better texture and flavor. Adding Fresh Herbs: For a burst of freshness, consider adding chopped fresh herbs like thyme or parsley just before serving. Vegetable Variations: Feel free to customize the soup by adding other vegetables such as zucchini, sweet potatoes, or peas for added nutrition and flavor. Storage Tips: This soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. Just reheat gently when ready to enjoy. {{image_2}} You can change the soup easily with seasonal veggies. Think about adding butternut squash, sweet potatoes, or zucchini. These veggies add flavor and a nice texture. They also make the soup look colorful and bright. Just chop them up and add them when you cook the base. Need more protein? Try adding cooked chicken, turkey, or even sausage. These meats mix well with the wild rice. You can also add beans or lentils for a plant-based boost. Just make sure to cook them before adding to the soup, so they heat through. To make the soup vegan, swap the heavy cream for coconut milk or cashew cream. Use vegetable broth to keep it plant-based. You can also add tofu for some extra protein. Just cube it and toss it in with the veggies. This way, everyone can enjoy a warm bowl of soup. To keep your cozy autumn wild rice soup fresh, let it cool first. Use an airtight container to store it in the fridge. You can enjoy the soup for about three to four days. If you want to keep it longer, freezing is a great option. When you’re ready to enjoy your soup again, pour it into a pot. Heat it on low over the stove. Stir it often to avoid burning. If the soup seems thick, add a little broth or water to loosen it. You can also use a microwave. Place it in a microwave-safe bowl. Heat in short bursts, stirring in between. Freezing is simple. Pour the cooled soup into freezer-safe bags or containers. Leave some space at the top for expansion. The soup can stay in the freezer for up to three months. When you're ready to eat, thaw it overnight in the fridge. Then, reheat as described above. This way, you can enjoy your cozy autumn wild rice soup even on busy days. Wild rice is a grain that grows in water. It has a nutty flavor and chewy texture. Unlike regular rice, it is not a true rice but is a grass. It is high in protein and fiber, making it healthy. Wild rice adds a unique taste to soups and salads. Yes, you can use brown rice. However, the taste and texture will change. Brown rice cooks faster than wild rice. You might need to adjust the cooking time. Brown rice also has a softer texture and less nutty flavor. This soup stays fresh in the fridge for about 3 to 4 days. Make sure to store it in an airtight container. If the soup thickens, you can add a bit of broth when reheating. Always check for any off smells before eating. Yes, you can easily make this soup in a slow cooker. Just add all the ingredients to the slow cooker. Set it on low for 6 to 8 hours or on high for 3 to 4 hours. This method allows the flavors to blend well. Just remember to add the cream near the end to keep it fresh. This blog post shared how to make cozy autumn wild rice soup. We covered key ingredients, tips, and variations. You learned how to prepare it step-by-step for the best taste. Remember, you can switch ingredients to match your needs. With simple storage tips, you’ll enjoy leftovers, too. Now it’s time to make this warm soup and enjoy every bite.

Cozy Autumn Wild Rice Soup

A comforting soup made with wild rice, vegetables, and creamy goodness, perfect for autumn.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 6
Calories 250 kcal

Ingredients
  

  • 1 cup wild rice, rinsed
  • 6 cups vegetable broth
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried sage
  • 1 leaf bay leaf
  • 1 cup mushrooms, sliced (cremini or button)
  • 1 cup kale or spinach, chopped
  • 1/2 cup heavy cream or coconut milk
  • to taste salt and pepper
  • for garnish fresh parsley

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables soften and the onion is translucent.
  • Stir in the minced garlic, dried thyme, dried sage, and bay leaf, and cook for an additional 1-2 minutes until fragrant.
  • Add the sliced mushrooms to the pot and cook until they are tender, about 4-5 minutes.
  • Pour in the vegetable broth and add the rinsed wild rice. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 40-45 minutes, or until the wild rice is cooked and has split open.
  • Once the rice is cooked, add the chopped kale or spinach and heavy cream/coconut milk. Stir to combine and let simmer for another 5-10 minutes.
  • Season the soup with salt and pepper to taste. Remove the bay leaf before serving.

Notes

Serve warm in deep bowls, garnished with fresh parsley. Pair with crusty bread for a comforting meal.
Keyword autumn, soup, vegetarian, wild rice