As the air turns crisp and the leaves start to fall, there’s nothing quite like a warm bowl of soup to bring comfort and coziness to your day. This Cozy Autumn Wild Rice Soup captures the very essence of the season with its hearty ingredients and rich, earthy flavors. Packed with wild rice, seasonal vegetables, and a creamy broth, this soup is perfect for chilly autumn evenings or as a make-ahead meal for busy weeknights.
1. Cozy Autumn Wild Rice Soup Recipe
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 8 oz mushrooms, sliced
- 1 cup wild rice, rinsed
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- 1 bay leaf
- 1 cup unsweetened coconut milk
- 2 cups fresh spinach, roughly chopped
- Salt and pepper to taste
- Fresh parsley (for garnish, optional)
Instructions
Step 1: Sauté the Vegetables
Heat the olive oil: In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat.
Add the onion, carrots, and celery: Once the oil is hot, add the chopped onion, diced carrots, and diced celery. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables begin to soften and the onion turns translucent.
Add the mushrooms and garlic: Stir in the sliced mushrooms and minced garlic. Cook for another 3-4 minutes until the mushrooms release their moisture and start to brown slightly.
Step 2: Add the Wild Rice and Broth
Add the wild rice: Stir in 1 cup of wild rice, ensuring it’s well incorporated with the vegetables. Wild rice adds a hearty, nutty flavor to the soup and provides a satisfying chew in each bite.
Pour in the broth: Add 6 cups of vegetable broth. This will create the base of your soup and allow the wild rice to cook and absorb the flavors.
Season and simmer: Add 1 teaspoon of dried thyme, ½ teaspoon of dried rosemary, and 1 bay leaf for seasoning. Stir to combine. Bring the soup to a boil, then reduce the heat to low, cover the pot, and let it simmer for 45-50 minutes, or until the wild rice is tender. Stir occasionally to prevent sticking.
Step 3: Add Creaminess and Spinach
Add the coconut milk: Once the wild rice is fully cooked, pour in 1 cup of unsweetened coconut milk. Stir well to combine. The coconut milk adds a subtle creaminess without overpowering the earthy flavors of the soup.
Wilt the spinach: Stir in 2 cups of fresh spinach. The spinach will wilt almost immediately, adding a burst of green color and freshness to the soup.
Step 4: Final Adjustments and Serve
Season to taste: Taste the soup and adjust the seasoning with salt and pepper as needed.
Garnish and serve: Ladle the soup into bowls and garnish with freshly chopped parsley for an extra touch of color and flavor.
2. Tips for the Best Wild Rice Soup
Use Wild Rice, Not a Blend: Pure wild rice has a unique nutty flavor and chewy texture that sets it apart from blends. Blends may cook faster but won’t provide the same depth of flavor or hearty bite.
Sauté the Vegetables Well: Taking the time to sauté the vegetables until they’re softened and slightly caramelized enhances the overall flavor of the soup. The mushrooms, in particular, develop a deeper, richer taste when browned properly.
Coconut Milk for Creaminess: Using unsweetened coconut milk adds creaminess without being too heavy or overpowering. If you prefer, substitute it with heavy cream for a more traditional creamy soup. For a dairy-free option, stick with coconut milk or even almond milk.
Adjust the Consistency: Wild rice continues to absorb liquid as it sits, so if you’re reheating the soup or making it ahead of time, you may need to add extra broth to thin it out to your liking.
3. Variations of Cozy Autumn Wild Rice Soup
Creamy Chicken and Wild Rice Soup: Add shredded chicken to the soup for a heartier, protein-packed version. You can use leftover roasted chicken or rotisserie chicken to save time. For extra flavor, cook the chicken breasts in the soup broth and shred them before adding the coconut milk or cream.
Vegan Wild Rice Soup: Simply use vegetable broth and coconut milk to make this soup 100% plant-based. You can also add chickpeas for extra protein, or toss in additional veggies like zucchini, sweet potatoes, or butternut squash.
Mushroom Lover’s Wild Rice Soup: For mushroom enthusiasts, increase the amount of mushrooms to 16 oz and use a mix of varieties, such as cremini, portobello, and shiitake. This will intensify the earthy, umami flavors of the soup and make it even more robust.
Spicy Wild Rice Soup: Add a kick to the soup by stirring in red pepper flakes or a dash of cayenne pepper. For extra spice, you can add a chopped jalapeño or serrano pepper along with the garlic.
4. What to Serve with Cozy Autumn Wild Rice Soup
Crusty Bread: A slice of warm, crusty bread is perfect for dipping into the creamy broth and soaking up all the delicious flavors.
Side Salad: A simple green salad with a lemon vinaigrette or balsamic dressing provides a refreshing contrast to the hearty soup.
Roasted Vegetables: Serve the soup alongside roasted autumn vegetables, like butternut squash, Brussels sprouts, or carrots, to complement the earthy flavors.
Grilled Cheese: For an indulgent pairing, a grilled cheese sandwich with gooey melted cheese is a fantastic match for this creamy soup.
Apple or Pear Salad: A fruit salad with apples, pears, and a light dressing can add a sweet and tangy element that balances the richness of the soup.
5. Storing and Reheating Leftovers
Storing: Store leftover soup in an airtight container in the refrigerator for up to 4 days. The wild rice will continue to absorb liquid, so you may need to add more broth or water when reheating.
Reheating: Reheat the soup gently over medium heat on the stovetop, adding a splash of broth or water to thin it out as needed. You can also reheat it in the microwave, stirring halfway through to ensure even heating.
