Creamy Autumn Wild Rice Soup is a hearty, cozy dish that brings together nutty wild rice, tender vegetables, and a luxuriously creamy broth. It’s the kind of soul-warming bowl I love to make when the weather turns cool and crisp. With earthy mushrooms, sweet carrots, and rich creaminess, this soup captures the essence of fall in every spoonful. Creamy Autumn Wild Rice Soup

Why I Love This Recipe

I love how satisfying and flavorful this soup is without being heavy. The wild rice adds texture and depth, while the creaminess makes every bite feel indulgent. It’s also easy to make vegetarian (or even vegan), and it gets better the next day, making it ideal for meal prep. Whether I’m serving it for a weeknight dinner or as part of a holiday spread, this soup always feels like a seasonal celebration.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

  • Wild rice (uncooked)

  • Olive oil or butter

  • Onion, diced

  • Garlic, minced

  • Carrots, sliced

  • Celery, chopped

  • Mushrooms, sliced

  • Vegetable broth

  • Bay leaf

  • Fresh thyme (or dried)

  • Salt and black pepper

  • Heavy cream or coconut milk

  • All-purpose flour or cornstarch (for thickening, optional)

  • Fresh parsley for garnish

Directions

  1. I start by heating olive oil or butter in a large pot over medium heat. I sauté the onion, garlic, carrots, celery, and mushrooms for about 8–10 minutes, until softened and fragrant.

  2. I stir in the wild rice, bay leaf, thyme, salt, and pepper, then pour in the vegetable broth. I bring it all to a boil, then reduce the heat to a simmer and cover the pot.

  3. I let the soup simmer for 45–50 minutes, or until the wild rice is tender and slightly burst.

  4. If I want a thicker soup, I whisk some flour or cornstarch with a little water and stir it in during the last 10 minutes of cooking.

  5. I reduce the heat and stir in the heavy cream or coconut milk, letting it warm through for 5 minutes. I taste and adjust the seasoning as needed.

  6. I remove the bay leaf, ladle the soup into bowls, and top with fresh parsley before serving.

Servings and timing

This recipe makes 4 to 6 servings.

  • Prep Time: 15 minutes

  • Cook Time: 50 minutes

  • Total Time: 1 hour 5 minutes

Variations

  • I sometimes swap the wild rice for a wild rice blend or brown rice, adjusting the cook time if needed.

  • For a vegan version, I use coconut milk or a plant-based cream and skip the butter.

  • I like adding a handful of chopped kale or spinach at the end for extra greens.

  • To make it heartier, I’ve added white beans or diced potatoes with great success.

  • A touch of smoked paprika or a splash of white wine can deepen the flavor even more.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. The soup tends to thicken as it sits, so I stir in a bit of broth or water when reheating. I reheat it gently on the stovetop or in the microwave. I don’t usually freeze it if I’ve added cream, but if I want to freeze it, I do so before adding the dairy, then stir that in fresh when reheating.

FAQs

Can I use leftover cooked wild rice?

Yes, I can. I just reduce the cooking time by about 30–40 minutes and add the cooked rice in the last 10 minutes of simmering.

What’s the best cream substitute for a dairy-free version?

I use full-fat coconut milk or a plant-based cream like oat or cashew cream for great results.

Can I make this soup in a slow cooker?

Yes. I add all ingredients (except the cream) to the slow cooker and cook on low for 6–8 hours. I stir in the cream during the last 15–20 minutes.

How do I thicken the soup without flour?

Cornstarch, arrowroot powder, or even mashed white beans work well. I mix a little with water before stirring it into the soup.

Is this soup gluten-free?

Yes, as long as I skip the flour or use a gluten-free thickener, this recipe is naturally gluten-free.

Conclusion

Creamy Autumn Wild Rice Soup is a cozy, nourishing recipe that I keep in rotation all season long. It’s filled with flavor, incredibly flexible, and easy to make ahead. When I want something warm, comforting, and full of fall goodness, this soup always delivers.

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Creamy Autumn Wild Rice Soup

Creamy Autumn Wild Rice Soup

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  • Author: Lidia
  • Prep Time: 20 minutes
  • Cook Time: 105 minutes
  • Total Time: 125 minutes
  • Yield: 6‑8 servings
  • Category: Dinner
  • Method: Simmer / Sauté
  • Cuisine: American / Fall Comfort
  • Diet: Halal

Description

A creamy, comforting fall‑style soup with wild rice, vegetables, chicken, and warm spices


Ingredients

  • 1 cup wild rice, rinsed
  • 8 cups chicken broth (low sodium preferred)
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 8 ounces cremini mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • ½ teaspoon dried sage
  • ¼ teaspoon dried rosemary
  • ¼ teaspoon red pepper flakes (optional)
  • 1 cup cooked chicken, shredded (rotisserie chicken works)
  • ½ cup heavy cream (or coconut milk for dairy‑free version)
  • ¼ cup chopped fresh parsley
  • Salt and pepper, to taste
  • ¼ cup dry sherry (optional)
  • ½ cup chopped pecans or walnuts, toasted (for garnish)
  • ¼ cup grated Parmesan cheese (optional, for garnish)

Instructions

  1. Cook the wild rice: combine rinsed wild rice with 4 cups of chicken broth in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer 45–50 minutes (or until tender and grains have split). Add more broth if it dries out, then drain excess liquid and set aside.
  2. Sauté the vegetables: in a large pot or Dutch oven, heat olive oil over medium. Add onion, carrots, and celery; cook 5–7 minutes until softened and onion translucent. Add mushrooms and cook another 5–7 minutes until they release moisture.
  3. Add aromatics: stir in garlic, dried thyme, sage, rosemary, and red pepper flakes (if using). Cook ~1 minute until fragrant (do not burn garlic).
  4. Simmer the soup: pour remaining 4 cups chicken broth into the pot. Add cooked wild rice and shredded chicken. Bring to simmer over medium heat, then reduce to low, cover, and simmer 30 to 60 minutes (longer for deeper flavor), stirring occasionally.
  5. Finish: stir in heavy cream (or coconut milk) and dry sherry (if using). Add chopped parsley. Season with salt and pepper to taste. Heat through gently without boiling.
  6. Serve: ladle into bowls. Garnish with toasted nuts and grated Parmesan (if using). Serve immediately.

Notes

  • Vegetarian option: use vegetable broth and omit chicken; add beans (e.g. cannellini or chickpeas) for protein.
  • Add extra vegetables like diced sweet potato, butternut squash, or kale.
  • For more heat, increase red pepper flakes or add hot sauce.
  • Make ahead: the soup often tastes better the next day; it can be refrigerated for up to 3 days.
  • Freeze: after cooling, transfer to freezer‑safe containers; freeze up to 2 months. Thaw overnight before reheating.
  • Try different mushrooms (shiitake, oyster) for variation.
  • Brighten flavors by squeezing in a bit of fresh lemon juice just before serving.
  • For a thicker consistency, blend part of the soup (before adding cream) with an immersion blender.

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