Cozy Autumn Wild Rice Soup – Creamy, Hearty & Nourishing
As the leaves change and the air grows crisp, there’s nothing quite as comforting as a warm bowl of Cozy Autumn Wild Rice Soup. This creamy, hearty, and nourishing dish is packed with flavor and is perfect for chilly evenings. With a mix of wild rice, mushrooms, and sweet potatoes, each spoonful brings warmth and satisfaction, making it a must-try during the fall season.
Why You’ll Love This Recipe
- Quick & Easy: This soup comes together in about an hour, perfect for busy weeknights.
- Simple Ingredients: You can find all the ingredients at your local grocery store.
- Perfect for Fall: The seasonal flavors make it a cozy choice for autumn gatherings.
- Crowd-Pleaser: Whether you’re serving family or friends, everyone will love this comforting soup.
- Unbelievably Delicious: The combination of wild rice, coconut milk, and Old Bay seasoning creates a flavor that’s hard to resist.
Ingredients Needed
- For the Soup Base:
- 6 cups vegetable stock
- 1 cup wild rice
- 8 oz baby bella mushrooms, sliced
- 4 cloves garlic, minced
- 2 medium carrots, diced
- 2 ribs celery, diced
- 1 large sweet potato, peeled and diced
- 1 small onion, diced
- 1 bay leaf
- 1 ½ Tbsp Old Bay seasoning
- For the Creaminess:
- 1 (14 oz) can coconut milk
- For the Greens:
- 2 handfuls kale, chopped
- Seasoning:
- Salt & pepper to taste
How to Make Cozy Autumn Wild Rice Soup
- Start by heating some oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing until they become fragrant and translucent. This step builds the flavor base for your soup.
- Pour in the vegetable stock, followed by the wild rice, sliced mushrooms, diced carrots, diced celery, diced sweet potato, bay leaf, and Old Bay seasoning. Stir everything together well.
- Bring the mixture to a gentle simmer, then cover and let it cook for about 35 to 40 minutes. This allows the rice to become tender and the flavors to meld beautifully.
- After simmering, stir in the coconut milk and chopped kale. Cook for a few more minutes until the kale is wilted. Then, season the soup with salt and pepper to taste.
- Serve the soup warm with a slice of crusty bread for a complete meal.
Serving and Storage Tips
For serving, ladle the soup into bowls and top with a sprinkle of fresh herbs or a dash of extra Old Bay for added flavor. It pairs perfectly with crusty bread for dipping.
To store leftovers, let the soup cool completely and transfer it to an airtight container. It can be refrigerated for up to 4 days or frozen for up to 3 months. When reheating, add a splash of vegetable broth if the soup thickens too much.
Helpful Notes
- Add Protein: Consider adding cooked chicken or chickpeas for an extra boost of protein.
- Make it Spicy: Add a pinch of red pepper flakes for a bit of heat.
- Alternate Ingredients: Feel free to swap in other greens like spinach or Swiss chard.
Conclusion
Cozy Autumn Wild Rice Soup is a delightful addition to your fall meal rotation. With its creamy texture and nourishing ingredients, it’s sure to warm you up. If you give this recipe a try, please leave a comment and a star rating. Share your thoughts or any variations you make on social media—let’s spread the comfort!
Frequently Asked Questions
Can I use brown rice instead of wild rice?
Yes, you can use brown rice, but keep in mind that the cooking time will vary. Brown rice typically takes longer to cook, so adjust your simmering time accordingly.
How do I make this gluten-free?
This recipe is naturally gluten-free, as it uses vegetable stock and all gluten-free ingredients. Just be sure to check the labels on your stock and seasonings.
Is this recipe freezer-friendly?
Absolutely! This soup freezes well. Just make sure to cool it completely before transferring it to freezer-safe containers.
Print
Cozy Autumn Wild Rice Soup
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A creamy, hearty, and nourishing soup packed with wild rice, mushrooms, and sweet potatoes, perfect for chilly autumn evenings.
Ingredients
- 6 cups vegetable stock
- 1 cup wild rice
- 8 oz baby bella mushrooms, sliced
- 4 cloves garlic, minced
- 2 medium carrots, diced
- 2 ribs celery, diced
- 1 large sweet potato, peeled and diced
- 1 small onion, diced
- 1 bay leaf
- 1 ½ Tbsp Old Bay seasoning
- 1 (14 oz) can coconut milk
- 2 handfuls kale, chopped
- Salt & pepper to taste
Instructions
- Heat oil in a large pot over medium heat. Add diced onion and minced garlic, sauté until fragrant and translucent.
- Pour in the vegetable stock and add wild rice, sliced mushrooms, diced carrots, diced celery, diced sweet potato, bay leaf, and Old Bay seasoning. Stir well.
- Bring to a gentle simmer, cover, and cook for 35 to 40 minutes until the rice is tender.
- Stir in coconut milk and chopped kale, cooking for a few more minutes until kale is wilted.
- Season to taste with salt and pepper. Serve warm.
Notes
For added protein, consider adding cooked chicken or chickpeas. For a bit of heat, add red pepper flakes. Alternatively, you can use other greens like spinach or Swiss chard.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg