As the air turns crisp and leaves begin to fall, there’s nothing like a bowl of Cozy Autumn Wild Rice Soup to ground you in the season.
This soup is comfort in a bowl—rich and creamy, yet wholesome, with layers of earthy mushrooms, sweet carrots, and nutty wild rice that make each bite feel like a warm hug.
Wild rice, loaded with fiber and nearly twice the protein of other grains, gives this soup a hearty, nourishing boost without heavy ingredients.
Perfect for autumn, it’s a cozy, healthy option that’s satisfying without being too heavy, making it an ideal replacement for richer comfort foods.
It’s also a great way to use up seasonal produce. Best of all, you can make a big batch and enjoy it all week—a simple, delicious go-to that brings warmth to your busy fall days.
Why I Love This Recipe (And You Will Too)
- It’s comforting and filling. The wild rice and vegetables create a hearty texture that feels satisfying without weighing you down.
- It fits perfectly into the fall season. Packed with autumn produce and earthy flavors, it’s like a taste of fall in every bite.
- Simple ingredients, big flavor. With a few basic ingredients, you get incredible depth and richness, especially if you let it simmer.
- Great for meal prep. I often make a big pot and store it for those busy days when I crave something warm and homemade.
- It’s wonderfully versatile. I’ve swapped in kale, added extra mushrooms, and even finished with a squeeze of lemon for brightness—each variation is as delicious as the last.
Cozy Autumn Wild Rice Soup Recipe
Equipment
- Large Pot
- Cutting Board
- Sharp Knife
- Wooden Spoon
- Measuring Cups
- Ladle
Ingredients
- 10 ounces of wild rice
- 11-12 cups of low sodium chicken broth divided
- 1/4 cup of olive oil
- 1/2 of a large onion finely chopped
- 3 large stalks of celery finely chopped
- 3 cloves of garlic minced
- 16 ounces of mushrooms sliced white or Baby Bella variety
- Kosher salt to taste
- Freshly ground black pepper to taste
- 1 teaspoon of onion powder
- 4 large carrots finely chopped
- 1 teaspoon of dried rosemary
- 1/4 cup of unsalted butter
- 1 teaspoon of dried thyme
- 3/4 cup of all-purpose flour
- 1 1/2 cups of milk
- 1/2 cup of half and half
Instructions
- In a medium pot, bring 3 cups of chicken broth to a boil.
- Add wild rice, reduce to a simmer, cover, and cook for 45-50 minutes, until al dente. Fluff with a fork and set aside.
- In a large pot, heat olive oil and butter over medium heat.
- Add onions, carrots, celery, and mushrooms. Season with onion powder, rosemary, thyme, salt, and pepper. Sauté for 5-6 minutes until softened. Add garlic for the last 30 seconds.
- Sprinkle flour over the veggies and stir for 3 minutes to create a roux.
- Gradually add 8 cups of chicken broth, stirring constantly. Bring to a boil, then reduce to a simmer for 15-20 minutes until thickened.
- Add cooked wild rice, milk, and half-and-half. Simmer for 10-15 minutes.
- Serve hot, making sure the soup is well-combined and heated through.
