Cozy Autumn Wild Rice Soup – It’s funny – some recipes just creep up on you and suddenly become part of your life. This wild rice soup? Total fall staple for me now, but I still remember the first time I made it. I’d just gotten back from one of those long, chilly walks where your face turns pink, and you realize you forgot gloves. You know, that perfect mix of cold and refreshing? I got home, saw some wild rice in the cupboard, and thought, why not? An hour or so later, the whole house smelled like rosemary and mushrooms, and I was hooked.
Since then, I have made it whenever I want that cozy, comforting vibe in my kitchen. It’s not overly rich, and it’s hearty enough to make a full meal – plus, every bite feels like fall with the earthy mushrooms, chewy wild rice, and creamy broth. I’ll be honest, it’s my go-to when I want to feel like I’ve put a little extra love into dinner without spending all day cooking.
Why You’ll Love This Cozy Autumn Wild Rice Soup Recipe?
- Pure Autumn Vibes: The flavors in this soup are all about fall – earthy wild rice, warming spices, and lots of cozy veggies.
- Easy to Tweak: If you’re like me and love to throw in what’s already in the fridge, this soup is super flexible.
- Make Once, Eat All Week: It keeps beautifully in the fridge, and somehow it tastes even better on day two or three.
- Hearty Without Being Heavy: Creamy but not too rich – it’s a soup that’ll fill you up but still feels light.
Ingredients Notes:
A quick rundown on the key players that make this soup so special:
- Wild Rice: Wild rice is worth the wait – it has a unique chewiness and earthy flavor that feels perfect for cooler weather.
- Low-Sodium Chicken Broth: I go for low-sodium so I can control the salt, but you do you. Vegetable broth works if you’re going meatless.
- Olive Oil & Butter Combo: A little olive oil for depth and butter for that extra rich flavor. It’s the best of both worlds.
- Classic Soup Veggies (Onion, Carrots, Celery, Mushrooms): The usual suspects for a reason – they bring a comforting flavor base that feels like home. Mushrooms? They add that extra umami kick.
- Garlic: Just a couple of cloves for a subtle warmth that you can taste without it overpowering anything.
- Simple Herbs (Onion Powder, Rosemary, Thyme): These herbs are the backbone of the “fall” flavor here. Nothing fancy, just that perfect cozy taste.
- Flour: Helps thicken everything up so you get that creamy texture that makes this soup so comforting.
- Milk & Half and Half: Adds the creaminess without making it feel too heavy. I like the balance this combo brings.
How To Make Cozy Autumn Wild Rice Soup?
Let’s get cooking! Here’s how to turn your kitchen into a cozy haven.
- Prepare the Wild Rice
Get a medium pot and bring 3 cups of chicken broth to a boil. Add the wild rice, reduce to a simmer, cover, and let it cook for about 45-50 minutes. Stir occasionally, and if it’s looking dry, add a splash of broth. Once it’s tender, fluff it with a fork and set it aside. - Sauté the Vegetables
In a large stockpot, heat the olive oil and butter over medium heat. Toss in the onions, carrots, celery, and mushrooms. Sprinkle with onion powder, rosemary, thyme, salt, and pepper. Sauté for about 5-6 minutes until the veggies start to soften. Add the garlic in the last 30 seconds – just enough to release its aroma without burning. - Make the Roux
Sprinkle flour over the veggies, stirring constantly for about 3 minutes. This thickens the soup and gives it that creamy, cozy texture. Make sure to stir well so you don’t get lumps. - Add Broth and Simmer
Slowly pour in about 8 cups of chicken broth while stirring. Turn up the heat to bring the soup to a gentle boil, then lower it to a simmer. Let it cook for about 15-20 minutes, giving it a stir now and then. - Combine Everything
Add the cooked wild rice to the pot, then pour in the milk and half and half. Let it all simmer together for another 10-15 minutes until the flavors meld and the soup is creamy and hot.
Storage Options:
If you’ve got leftovers (which, honestly, is the dream because it’s even better the next day), store it in an airtight container in the fridge for up to 4 days. It thickens up in the fridge, so you might want to add a splash of broth or milk when reheating. This soup also freezes well for up to 3 months, making it a great make-ahead meal for busy weeks.
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Variations and Substitutions:
Make it yours with a few easy tweaks:
- Vegetarian-Friendly: Use vegetable broth instead of chicken broth for a fully vegetarian version.
- Add Protein: Toss in some cooked chicken or turkey if you want it extra hearty.
- Switch Up the Veggies: Feel free to add in some kale, spinach, or sweet potato for a little variety and extra nutrition.
- Dairy-Free Option: Swap out the milk and half and half for coconut milk or almond milk to keep it creamy and dairy-free.
What to Serve with Cozy Autumn Wild Rice Soup?
This soup is delicious on its own, but here are some pairing ideas if you want to make it a full meal:
- Crusty Bread: Nothing beats a slice of crusty bread for soaking up that creamy broth.
- Fresh Side Salad: A simple green salad with a light vinaigrette cuts through the richness.
- Roasted Veggies: Try serving it with a side of roasted brussels sprouts or carrots – a perfect autumn pairing.
- Grilled Cheese: For ultimate coziness, a classic grilled cheese sandwich is the way to go.
Frequently Asked Questions:
Can I use brown rice instead of wild rice?
Yes, but fair warning – it’ll change the texture and flavor a bit. Wild rice is the thing that gives this soup its earthy, cozy vibe.
Can I freeze this soup?
Absolutely. This soup freezes beautifully. Store it in an airtight container, and it’ll last up to 3 months. Reheat on the stove, adding a bit of extra broth or milk to keep it creamy.
And there you have it – my Cozy Autumn Wild Rice Soup. It’s like a warm hug on a chilly day, with all the best flavors of fall wrapped up in one pot. If you try it, I’d love to hear what you think, and if you put your own spin on it, even better!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Cozy Autumn Wild Rice Soup
Ingredients
- 10 ounces wild rice
- 11-12 cups low-sodium chicken broth divided
- 1/4 cup olive oil
- 1/4 cup unsalted butter
- 1/2 large onion finely chopped
- 4 large carrots finely chopped
- 3 large celery stalks finely chopped
- 3 cloves garlic minced
- 16 ounces mushrooms sliced (white or Baby Bella)
- Kosher salt to taste
- Freshly ground black pepper to taste
- 1 teaspoon onion powder
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 3/4 cup all-purpose flour
- 1 1/2 cups milk
- 1/2 cup half and half
Instructions
Prepare the Wild Rice
- In a medium stockpot, bring 3 cups of chicken broth to a boil. Add the wild rice, reduce to a simmer, cover, and cook until the rice is tender and slightly chewy, approximately 45-50 minutes. Stir occasionally and add additional broth if needed to prevent sticking. Once cooked, fluff the rice with a fork and set aside.
Sauté the Vegetables
- In a large stockpot, heat the olive oil and butter over medium heat. Add the finely chopped onion, carrots, celery, and sliced mushrooms. Season with salt, pepper, onion powder, rosemary, and thyme. Sauté for approximately 5-6 minutes, or until the vegetables begin to soften. Add the minced garlic during the final 30 seconds, stirring to release its aroma.
Create the Roux
- Sprinkle the flour evenly over the sautéed vegetables, stirring continuously for about 3 minutes to form a roux. This process will help thicken the soup.
Incorporate the Broth
- Gradually add 8 cups of chicken broth to the vegetable mixture, stirring to combine. Increase the heat to bring the soup to a gentle boil, then reduce to a simmer. Allow the soup to cook for approximately 15-20 minutes, stirring occasionally, until it has thickened to your desired consistency.
Combine All Ingredients
- Add the prepared wild rice to the soup, followed by the milk and half and half. Continue to simmer for an additional 10-15 minutes to allow the flavors to meld together. Adjust seasoning with salt and pepper as desired.
Serve
- Ladle the soup into bowls while hot and serve immediately, garnished with additional herbs if desired.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
