Description
This Cozy Autumn Wild Rice Soup is a comforting, creamy dish perfect for chilly days. Packed with wholesome wild rice, hearty vegetables, and a rich broth thickened with a roux, it offers a delightful blend of savory flavors and a satisfying texture. You can easily make it dairy-free by substituting coconut milk for cream, making it versatile for various dietary preferences.
Ingredients
Scale
Soup Base
- 1 cup wild rice
- 2 carrots, diced
- 2 celery stalks, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 cup mushrooms, sliced
- 6 cups vegetable broth
- 1 teaspoon fresh thyme (or ½ tsp dried thyme)
- 1 teaspoon salt
- ½ teaspoon black pepper
Thickening and Creamy Element
- 3 tablespoons all-purpose flour
- 3 tablespoons butter (or olive oil for dairy-free)
- 1 cup heavy cream (or 1 cup canned coconut milk for dairy-free)
Instructions
- Sauté Vegetables: Heat butter or olive oil in a large pot over medium heat. Add the chopped onion, diced carrots, and celery stalks, then sauté for 5–7 minutes until the vegetables are softened and fragrant.
- Add Garlic and Mushrooms: Stir in the minced garlic and sliced mushrooms. Cook for another 4–5 minutes, stirring occasionally, until the mushrooms start to brown and release their moisture.
- Create Roux: Sprinkle the all-purpose flour evenly over the vegetables and stir continuously for 1–2 minutes. This helps cook the flour and forms a light roux that will thicken the soup.
- Add Broth and Rice: Slowly pour in the vegetable broth while stirring constantly to prevent lumps. Add the wild rice and thyme, then bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 45–50 minutes until the wild rice is tender.
- Finish with Cream: Stir in the heavy cream or canned coconut milk. Simmer the soup uncovered for an additional 5 minutes to allow it to thicken slightly and develop a creamy texture.
- Season and Serve: Taste the soup and season with salt and black pepper as needed. Remove any thyme sprigs if used fresh. Ladle the soup into bowls and serve hot for a cozy autumn meal.
Notes
- For a dairy-free version, use olive oil instead of butter and substitute heavy cream with canned coconut milk.
- Wild rice can take a while to cook; check for tenderness before finishing the soup.
- Feel free to add other autumn vegetables like parsnips or butternut squash for variation.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
