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Cozy Autumn Wild Rice Soup

A warm and comforting soup featuring wild rice, hearty vegetables, and a creamy broth, perfect for chilly autumn evenings.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Autumn
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Soup
  • 1 cup wild rice, rinsed
  • 4 cups vegetable broth
  • 1 medium onion, diced
  • 2 medium carrots, chopped
  • 2 stalks celery, chopped
  • 2 cloves garlic, minced
  • 1 cup mushrooms, sliced
  • 1 cup coconut milk (or cream) Can substitute with heavy cream or non-dairy milk
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • to taste Salt and pepper
  • 2 tbsp olive oil
  • for garnish Fresh parsley

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat.
  2. Add the diced onion, carrots, celery, and garlic. Sauté for about 5 minutes until the vegetables begin to soften.
  3. Stir in the sliced mushrooms and continue cooking for another 5 minutes until they're tender and the moisture has evaporated.
  4. Add the rinsed wild rice to the pot, along with the vegetable broth. Bring the mixture to a boil.
  5. Reduce the heat to low, cover, and let it simmer for about 40-45 minutes until the rice is cooked through.
  6. Once the rice is tender, pour in the coconut milk, dried thyme, and rosemary. Stir well, and let it simmer for an additional 5 minutes.
  7. Season with salt and pepper to taste.
  8. Ladle the soup into bowls and garnish with fresh parsley before serving.

Notes

This soup can be stored in the refrigerator for up to 5 days or frozen for up to 3 months. Adjust seasonings to your liking and try adding leftover vegetables for variation.