Autumn Wild Rice Soup is a cozy bowl full of hearty wild rice, tender vegetables, and just the right touch of warmth from spices. It’s a lovely mix of earthy flavors and creamy broth that feels like a gentle hug on cool fall days. You get the satisfying chew of wild rice alongside carrots, celery, and sometimes mushrooms or herbs, making it both filling and wonderfully comforting.
I love making this soup when the leaves start changing colors and the air gets crisp. There’s something special about the way the wild rice swells up and absorbs all those cozy flavors. I usually let it simmer slowly so the rice gets perfectly tender, and the soup thickens just enough to feel rich without being heavy. It’s one of those dishes that tastes even better the next day, so I often make a big pot and savor it for lunches and dinners.
My favorite way to enjoy Autumn Wild Rice Soup is with a side of crusty bread or a simple green salad. It’s the perfect balance of warmth and texture, especially when you want something nourishing but not too complicated. This soup always reminds me of quiet fall afternoons and gatherings with family, making it a recipe I come back to again and again as the seasons change.
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Key Ingredients & Substitutions
Wild Rice Blend: Wild rice gives this soup its chewy texture and nutty taste. If you can’t find a blend, plain wild rice or even brown rice works, but cooking times will vary. I like a mix for balance of flavor and texture.
Sweet Potato: Adds natural sweetness and softness. You can swap with butternut squash or pumpkin if you prefer a milder flavor or want to change things up.
Mushrooms: Cremini are a great choice for an earthy depth, but button mushrooms or shiitake also work well. They bring a nice umami taste that’s perfect in this soup.
Kale: This green adds a fresh, slightly bitter contrast. If kale isn’t available, try spinach or Swiss chard. Just add it toward the end so it stays tender.
Cream or Coconut Milk: For creaminess, dairy heavy cream is traditional. For a dairy-free version, coconut milk adds richness and a subtle sweetness that suits autumn flavors well.
How Can I Get the Wild Rice Perfectly Tender Without Mushy Soup?
Wild rice can be tricky as it takes longer to cook and stays chewy. Here’s what helps:
- Rinse wild rice under cold water to remove any dust.
- Simmer it separately with broth and water, covered, for 40-45 minutes until grains pop open and soften.
- Drain any extra liquid so the soup doesn’t get too watery.
- Add wild rice to the soup near the end of cooking to keep texture intact, or cook it fully beforehand and then combine.
Taking these steps keeps the rice tender but not soggy, letting it stand out in this creamy, hearty soup.
Equipment You’ll Need
- Large soup pot – big enough to hold all the ingredients and let the soup simmer without spilling.
- Medium saucepan – perfect for cooking the wild rice separately to control its texture.
- Sharp knife – makes chopping veggies and herbs easy and safe.
- Cutting board – a sturdy surface to prep all your ingredients neatly.
- Ladle – helps you serve the soup cleanly and warmly.
Flavor Variations & Add-Ins
- Swap sweet potato with butternut squash for a slightly nuttier, less sweet taste.
- Add cooked shredded chicken or turkey for extra protein and heartiness.
- Stir in a handful of dried cranberries or chopped apples for a touch of fall sweetness.
- Use coconut milk instead of cream to keep it dairy-free and add a gentle tropical note.
How to Make Autumn Wild Rice Soup?
Ingredients You’ll Need:
For The Soup:
- 1 cup wild rice blend (wild rice with white or brown rice)
- 4 cups vegetable or chicken broth
- 1 cup water
- 1 medium sweet potato, peeled and diced
- 1 cup mushrooms, sliced (e.g., cremini or button mushrooms)
- 1 small red onion, diced
- 2 cloves garlic, minced
- 2 cups fresh kale, chopped
- 1/2 cup diced ham or smoked turkey (optional)
- 1/2 cup heavy cream or coconut milk
- 2 tablespoons olive oil or butter
- 1 teaspoon dried thyme
- 1/2 teaspoon dried sage
- Salt and freshly ground black pepper to taste
- Fresh parsley or thyme, for garnish
Time You’ll Need
This soup takes about 55 to 60 minutes total. You’ll spend around 40 to 45 minutes cooking the wild rice first, then 15 minutes cooking and combining the rest of the ingredients to develop rich flavors and tender vegetables.
Step-by-Step Instructions:
1. Cook the Wild Rice:
Rinse the wild rice blend under cold water. In a medium pot, add the wild rice, broth, and water. Bring it to a boil, then reduce heat to low, cover, and let it simmer for about 40-45 minutes. Your rice is ready when grains are tender and some have popped open. Drain any extra liquid if needed.
2. Sauté Vegetables:
While the rice cooks, heat olive oil or butter in a large soup pot over medium heat. Add diced red onion and sauté for about 4-5 minutes until soft and translucent. Then add minced garlic and sliced mushrooms, cooking another 5 minutes until mushrooms are tender and lightly browned.
3. Combine Ingredients and Simmer:
Stir in the diced sweet potatoes and cooked wild rice into the soup pot. Sprinkle in dried thyme, sage, salt, and pepper and mix well. Pour in any reserved broth or additional broth if needed to create the soup base. Bring it to a gentle simmer and cook for 10-15 minutes until the sweet potatoes become tender.
4. Finish the Soup:
Add the chopped kale and diced ham or smoked turkey if using. Cook everything for another 5 minutes until the kale is wilted and the soup is hot. Reduce the heat to low and stir in the heavy cream or coconut milk. Taste and adjust salt and pepper as you like.
5. Serve and Enjoy:
Ladle your delicious Autumn Wild Rice Soup into bowls and garnish with fresh parsley or thyme sprigs. This soup pairs wonderfully with crusty bread or a simple fall salad for a cozy, satisfying meal!
Can I Use Frozen Wild Rice for This Soup?
It’s best to use uncooked wild rice because frozen cooked rice can become mushy when simmered in soup. If you only have frozen cooked wild rice, add it near the end of cooking just to heat through.
How Can I Make This Soup Dairy-Free?
Swap the heavy cream for coconut milk or another plant-based cream alternative. It will keep the soup creamy with a subtle hint of sweetness, perfect for autumn flavors.
Can I Prepare This Soup Ahead of Time?
Absolutely! Make the soup completely, then cool and refrigerate it for up to 3 days. Reheat gently on the stove, stirring occasionally. The flavors often deepen after resting overnight.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the fridge for 3 to 4 days. For longer storage, freeze the soup in portions for up to 2 months. Thaw overnight in the fridge before reheating.
