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Autumn Wild Rice Soup

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A comforting and hearty soup that embodies the essence of autumn with wild rice, mushrooms, and warm spices.

Ingredients

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  • 1 cup wild rice
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 6 cups vegetable or chicken broth
  • 1 cup mushrooms, sliced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried sage
  • Salt and pepper to taste
  • 1 cup heavy cream or coconut milk (optional)
  • Fresh parsley for garnish

Instructions

  1. Sautéing the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion, diced carrots, and celery, and sauté until softened, about 5-7 minutes.
  2. Adding the Garlic: Stir in the minced garlic and cook for another minute until fragrant.
  3. Combining the Rice and Broth: Next, add the wild rice, vegetable or chicken broth, sliced mushrooms, dried thyme, and sage. Bring to a gentle boil.
  4. Simmering for Flavor: Reduce the heat and let it simmer for about 40-45 minutes, or until the rice is beautifully tender.
  5. Creamy Final Touch: If you’re using it, stir in the heavy cream or coconut milk. Season with generous pinches of salt and pepper to taste.
  6. Garnishing and Serving: Serve hot, garnished with fresh parsley on top for a pop of color and freshness.

Notes

Store leftovers in an airtight container in the fridge for up to three days. For longer storage, freeze without the cream for up to three months.

Nutrition

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

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