Description

Rice Soup: Cozy Autumn Wild Rice Soup provides creamy, hearty comfort in a single pot. Nutty wild rice swells with tender carrots, celery, and mushrooms, while fragrant thyme, rosemary, and a bay leaf swirl through bright vegetable broth. A silky hint of coconut milk or cream and a quick roux adds body and richness, making it indulgent yet vegetarian-friendly. Perfect for meal prep, crisp fall evenings, and family dinners alike.

Ingredients

Scale

1 tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
2 medium carrots, sliced
2 celery stalks, chopped
1 cup uncooked wild rice, rinsed
6 cups vegetable broth
1 tsp dried thyme
1 tsp dried rosemary
1 bay leaf
1 tsp salt (adjust to taste)
½ tsp black pepper
1 cup mushrooms, sliced
1 cup coconut milk or heavy cream (for creaminess)
2 tbsp all-purpose flour (or cornstarch for gluten-free)
2 tbsp butter or olive oil
2 tbsp chopped parsley (for garnish)

Instructions

In a large pot, heat olive oil over medium heat. Add onion, garlic, carrots, and celery; sauté for 5 minutes until softened.
Stir in wild rice, vegetable broth, thyme, rosemary, bay leaf, salt, and pepper. Bring to a boil, then reduce heat and simmer for 45-50 minutes, until rice is tender.
In a small saucepan, melt butter and whisk in flour to make a roux. Slowly add coconut milk or cream, whisking until thickened and smooth.
Stir the creamy mixture into the soup. Add mushrooms and simmer for another 10 minutes.
Remove the bay leaf, adjust seasoning, and garnish with fresh parsley before serving.

Notes

For a vegan option, use coconut milk and omit the butter.
To speed up, use pre-cooked wild rice or quick-cooking wild rice blends.
For a thicker soup, simmer a bit longer or add a touch more roux.
Stir in parsley just before serving to keep color bright.
Substitute gluten-free flour with cornstarch and adjust as needed.

Prep Time: 10 minutes
Cook Time: 1 hour
Category: Soup
Method: Stovetop, One-Pot
Cuisine: American

Nutrition

Serving Size: 1 cup (240 ml)
Calories: 320
Sugar: 6 g
Sodium: 520 mg
Fat: 16 g
Saturated Fat: 6 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 4 g
Protein: 6 g
Cholesterol: 60 mg

Keywords: Rice soup, wild rice soup, creamy mushroom soup, autumn soup, vegetarian soup, cozy soup, hearty soup, fall comfort food, one-pot soup, coconut milk soup