Cozy up with this hearty Wild Rice Autumn Soup, packed with seasonal vegetables, tender wild rice, and a creamy broth that's perfect for fall. Easy, flavorful, and comforting!
Prep Time20 minutesmins
Cook Time25 minutesmins
Total Time45 minutesmins
Course: Soup
Cuisine: American
Keyword: wild rice autumn soup
Servings: 6servings
Equipment
1 Large pot
Measuring cups & spoons
Ingredients
1cupwild ricerinsed
1mediumoniondiced
2garlic clovesminced
2mediumcarrotsdiced
2celery stalksdiced
1mediumsweet potatopeeled and diced
8ozmushroomssliced
4cupsvegetable or chicken broth
1cupcoconut milk or heavy cream
1tablespoonolive oil
1teaspoondried thyme
1/2teaspoondried sage
1bay leaf
salt and pepper to taste
2handfulskalechopped
fresh parsley for garnishoptional
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.