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

Scale

1 cup wild rice, rinsed
2 tbsp olive oil or butter
1 medium onion, diced
2 carrots, sliced
2 celery stalks, sliced
8 oz mushrooms, sliced
3 cloves garlic, minced
6 cups vegetable broth (or chicken broth)
1 tsp thyme
1 tsp rosemary
1 bay leaf
1 cup milk or half-and-half
2 tbsp flour (for thickening)
2 cups kale or spinach, chopped

Salt and pepper, to taste

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Instructions

Heat olive oil in a large pot and sauté onion, carrots, celery, and mushrooms until softened.
Stir in garlic, thyme, and rosemary; cook for 1 minute.
Add wild rice, broth, and bay leaf. Bring to a boil, then reduce heat and simmer for 45–50 minutes, until rice is tender.
Whisk flour into milk and stir into soup, cooking until slightly thickened.
Add kale or spinach and simmer for 5 minutes.

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.