Description
This Autumn Wild Rice Soup is a cozy, creamy dish that combines hearty wild rice with seasonal vegetables like carrots, celery, and mushrooms. It’s a comforting meal perfect for chilly fall days.
Ingredients
1 cup uncooked wild rice blend
2 tbsp olive oil or butter
1 yellow onion, diced
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
8 oz cremini mushrooms, sliced
6 cups vegetable or chicken broth
1 tsp dried thyme
1 bay leaf
1 cup half-and-half or full-fat coconut milk
Salt and black pepper to taste
Fresh parsley for garnish (optional)
Instructions
1. 1. Cook the wild rice blend according to package directions. Set aside.
2. 2. In a large pot, heat the olive oil or butter over medium heat. Add the diced onion, carrots, and celery. Sauté until softened, about 5–7 minutes.
3. 3. Add the minced garlic and sliced mushrooms to the pot. Cook for another 5 minutes until the mushrooms have released their moisture and started to brown.
4. 4. Pour in the vegetable or chicken broth, then add the cooked wild rice, dried thyme, and bay leaf. Bring to a boil, then reduce heat and let it simmer for 15 minutes.
5. 5. Remove the pot from heat. Discard the bay leaf. Stir in the half-and-half or coconut milk.
6. 6. Season with salt and black pepper to taste. Garnish with fresh parsley if desired. Serve warm.
Notes
Let the soup cool completely before storing. Transfer it to an airtight container. It will keep in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat. If the soup becomes too thick upon reheating, add a splash of broth or water to reach the desired consistency.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 302
- Sugar: 7g
- Sodium: 1006mg
- Fat: 15g
- Saturated Fat: 13g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg