Wild Rice Autumn Soup

Wild rice autumn soup is the perfect cozy dish for chilly fall days, combining wild rice’s earthy flavors with hearty vegetables like carrots, celery, and mushrooms.

This comforting soup is often enriched with creamy coconut milk or dairy, and seasoned with warming spices like thyme and garlic, making it both wholesome and nourishing. The nutty texture of wild rice pairs beautifully with seasonal ingredients such as butternut squash or sweet potatoes, adding a touch of sweetness to balance the savory richness. It’s a satisfying and versatile dish, ideal for celebrating the flavors of the harvest season.

Recipe Variations

The recipe itself is quite flexible allowing for versatility and altering it to what you desire in a soup!

Here are just a few options:

• Spicy Kick: Add a dash of heat by incorporating cayenne pepper, red pepper flakes, or even a splash of sriracha. You can also add diced jalapeños for a fresh, fiery touch.

• Add Meat: For a heartier version, try adding shredded chicken, turkey, or sausage. Smoked sausage or bacon can also lend a rich, smoky taste to complement the earthiness of the wild rice.

• Creamy & Herbaceous: Experiment with fresh herbs like parsley, cilantro, or dill for a vibrant finish. A splash of lemon juice or zest at the end brightens the soup and balances the richness of the cream or coconut milk.

• Vegetarian Protein: Add in plant-based proteins like chickpeas or cubed tofu for a satisfying meatless variation.

How to make wild rice autumn soup

Ingredients

• 1 cup wild rice, rinsed
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 sweet potato, peeled and diced
• 8 oz mushrooms, sliced
• 4 cups vegetable or chicken broth
• 1 cup coconut milk (or heavy cream)
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• 1/2 teaspoon dried sage
• 1 bay leaf
• salt and pepper to taste
• 2 handfuls of chopped kale
• fresh parsley, for garnish (optional)

Equipment

• 1 large pot
• measuring cups and spoons

Instructions

• Cook the wild rice: In a medium pot, bring 4 cups of water to a boil. Add the rinsed wild rice, reduce the heat to low, cover, and simmer for 40-45 minutes or until the rice is tender. Drain any excess water and set aside.

• In a large pot, heat olive oil over medium heat. Add the onion, garlic, carrots, celery, and mushrooms. Sauté for 5-7 minutes until the vegetables are softened.

• Add the sweet potato, thyme, sage, and bay leaf. Cook for another 3 minutes, stirring to combine the flavors.

• Pour in the vegetable or chicken broth and bring to a boil. Reduce the heat, cover, and let the soup simmer for about 15 minutes, or until the sweet potatoes are tender.

• Stir in the cooked wild rice, coconut milk (or heavy cream), and kale. Let the soup heat through for another 5 minutes. Taste and adjust seasonings with salt and pepper.

• Remove the bay leaf, and ladle the soup into bowls. Garnish with fresh parsley.

• Wild rice autumn soup pairs wonderfully with rustic sourdough bread.

• This wild rice autumn Soup can last in the refrigerator for 3 to 4 days when stored in an airtight container.

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• Creamy Vegetable Soup
• Quick Eggplant Coconut Soup
• Baked Potato Soup (paleo)
• Restorative Ginger Carrot Soup