Description
This creamy harvest wild rice soup is the definition of cozy comfort food. Rich, velvety, and brimming with earthy mushrooms, carrots, and nutty wild rice, it’s perfect for crisp autumn days or snowy winter nights. Not only is this soup hearty and satisfying, but it’s also wholesome and packed with nutrients. The best part? It’s a one-pot wonder that tastes even better the next day, making it ideal for meal prep or family dinners.
Ingredients
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2 Tbsp olive oil or butter
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1 onion, diced
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3 garlic cloves, minced
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3 carrots, sliced
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3 celery stalks, sliced
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8 oz mushrooms, sliced
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1 cup uncooked wild rice, rinsed
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6 cups vegetable broth (or chicken broth)
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1 tsp dried thyme
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1 tsp dried rosemary
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1 bay leaf
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1 cup milk or cream (or dairy-free alternative)
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2 Tbsp flour (or cornstarch for gluten-free)
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Salt & black pepper, to taste
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Fresh parsley, for garnish
Instructions
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Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Cook 5 minutes until softened.
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Stir in mushrooms and cook until lightly browned.
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Add wild rice, broth, thyme, rosemary, bay leaf, salt, and pepper. Bring to a boil, then reduce heat and simmer 45–50 minutes until rice is tender.
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In a small bowl, whisk milk with flour until smooth. Stir into soup and cook another 5–7 minutes, until creamy.
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Remove bay leaf, garnish with fresh parsley, and serve hot.
Notes
For extra richness, stir in ½ cup grated Parmesan.
Swap wild rice for brown rice if needed, but adjust cook time.
Use coconut milk for a dairy-free creamy twist.