A Historical Overview of Wild Rice Soup
Wild rice, known as manoomin by Native American tribes, has been a treasured staple for centuries in the Great Lakes region. Unlike typical rice, wild rice is actually a seed harvested from aquatic grass, prized for its nutty flavor and hearty texture. Indigenous peoples traditionally prepared it with game and vegetables in soups and stews. Over time, Minnesotan and Midwestern kitchens adopted wild rice soup as a cozy fall and winter favorite, often enriched with cream, vegetables, and earthy mushrooms for a comforting seasonal dish.
Autumn Wild Rice Soup – Easy & Delicious Homemade Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
Description
This warm, creamy, and nourishing Autumn Wild Rice Soup is the perfect recipe for crisp fall days. Packed with hearty vegetables, earthy mushrooms, and tender wild rice, it’s a soul-soothing dish that celebrates the flavors of the season. Velvety broth infused with herbs makes every spoonful rich and satisfying. Whether served as a weeknight dinner, part of a holiday meal, or enjoyed with crusty bread by the fire, this soup is autumn comfort food at its best.
Ingredients
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1 cup wild rice, rinsed
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2 tbsp olive oil or butter
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1 medium onion, diced
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2 carrots, sliced
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2 celery stalks, sliced
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8 oz mushrooms, sliced
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3 cloves garlic, minced
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6 cups vegetable broth (or chicken broth)
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1 tsp thyme
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1 tsp rosemary
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1 bay leaf
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1 cup milk or half-and-half
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2 tbsp flour (for thickening)
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2 cups kale or spinach, chopped
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Salt and pepper, to taste
Instructions
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Heat olive oil in a large pot and sauté onion, carrots, celery, and mushrooms until softened.
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Stir in garlic, thyme, and rosemary; cook for 1 minute.
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Add wild rice, broth, and bay leaf. Bring to a boil, then reduce heat and simmer for 45–50 minutes, until rice is tender.
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Whisk flour into milk and stir into soup, cooking until slightly thickened.
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Add kale or spinach and simmer for 5 minutes.
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Season with salt and pepper, remove bay leaf, and serve hot.
Notes
For a dairy-free version, use coconut milk or oat milk.
Add shredded chicken or turkey for extra protein.
Soup thickens as it cools—just stir in extra broth when reheating.
FAQ Section
1. Can I use white or brown rice instead of wild rice?
Yes, but keep in mind that wild rice has a unique nutty flavor and chewy texture. If substituting, adjust cooking time since white rice cooks faster.
2. How can I make this soup vegan?
Use vegetable broth and a plant-based milk such as coconut or almond milk. You can also thicken the soup with blended cashews instead of dairy.
3. Can I make this in a slow cooker?
Absolutely! Combine all ingredients (except milk and kale) in the slow cooker and cook on LOW for 6–7 hours. Stir in milk and kale 30 minutes before serving.
