Print

Autumn Wild Rice Soup

A close-up of a bowl of Autumn wild rice soup, featuring butternut squash, kale, mushrooms, and wild rice.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A hearty and cozy wild rice soup packed with fall vegetables like mushrooms, sweet potato, and greens. Includes options for creamy and dairy-free versions, plus notes for stovetop and Instant Pot cooking.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 cup chopped yellow onion (about 1 medium)
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 8 ounces cremini mushrooms, sliced
  • 1 medium sweet potato, peeled and diced
  • 2 cloves garlic, minced
  • 8 cups vegetable broth
  • 1 cup uncooked wild rice blend
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • Salt and freshly ground black pepper to taste
  • 2 cups chopped kale or spinach
  • 1/2 cup heavy cream or full-fat coconut milk (for dairy-free option)
  • 2 tablespoons chopped fresh parsley, for garnish

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook until softened, about 5-7 minutes.
  2. Add mushrooms and sweet potato. Cook for another 5 minutes, stirring occasionally, until mushrooms begin to brown.
  3. Stir in minced garlic and cook for 1 minute until fragrant.
  4. Pour in vegetable broth and add the wild rice blend, thyme, and rosemary. Season with salt and pepper.
  5. Bring the soup to a boil, then reduce heat, cover, and simmer for 45-55 minutes, or until the wild rice is tender.
  6. Stir in the kale or spinach and cook until wilted, about 2-3 minutes.
  7. If using, stir in the heavy cream or coconut milk. Heat through but do not boil.
  8. Taste and adjust seasoning as needed.
  9. Ladle into bowls and garnish with fresh parsley.

Notes

  • For Instant Pot: Sauté vegetables as in steps 1-3. Add broth, wild rice, thyme, rosemary, salt, and pepper. Secure the lid and set to high pressure for 25 minutes. Allow natural pressure release for 10 minutes, then quick release any remaining pressure. Stir in kale/spinach and cream/coconut milk, and heat through.
  • This soup is excellent for meal planning and can be stored in the refrigerator for up to 4 days or frozen for longer storage.
  • For a richer flavor, you can use mushroom broth instead of vegetable broth.

Nutrition

Find it online: https://gourmetgaze.com/autumn-wild-rice-soup/