Two falls ago, I was craving something warm and comforting on the first truly cold day of the season, and I threw together Cozy Autumn Wild Rice Soup with ingredients I had on hand. I sautéed mushrooms, carrots, and celery until they were golden, added wild rice and chicken broth, then let it all simmer until the rice was tender and the broth had thickened naturally. That first spoonful was exactly what I needed - earthy mushrooms, nutty wild rice with that perfect chewy texture, sweet carrots, all in a creamy broth that coated everything without being heavy.

Why You'll Love This Cozy Autumn Wild Rice Soup
It's hearty and satisfying without being heavy or overly rich. The wild rice gives it substance and this wonderful chewy texture that makes each spoonful filling, while the vegetables add freshness and nutrition. You don't need tons of cream to make it feel comforting - the wild rice naturally releases starch as it cooks, thickening the broth into something creamy without adding dairy. When I make this for dinner, no one leaves the table hungry, but also no one feels stuffed and sluggish like they do after a heavy cream-based Cozy Autumn Wild Rice Soup . It's that perfect balance of nourishing and satisfying.
It's a true one-pot meal that gets better with time. Everything cooks together in one pot - sauté the vegetables, add the broth and rice, simmer, done. Minimal dishes, maximum flavor. And unlike some soups that peak on day one, this actually improves after sitting overnight as the flavors meld and the rice continues to absorb the broth. I intentionally make a huge batch on Sunday knowing we'll be eating it happily through Wednesday. The wild rice stays pleasantly chewy even after reheating, unlike regular rice that gets mushy. Emma takes it in his thermos for lunch and says it's still good hours later.
Jump to:
- Why You'll Love This Cozy Autumn Wild Rice Soup
- Ingredients for Cozy Autumn Wild Rice Soup
- How To Make Cozy Autumn Wild Rice Soup Step By Step
- Smart Substitutions That Cozy Autumn Wild Rice Soup
- Cozy Autumn Wild Rice Soup Variations
- Equipment For Cozy Autumn Wild Rice Soup
- Storing Your Cozy Autumn Wild Rice Soup
- Top Tip
- What to Serve With Cozy Autumn Wild Rice Soup
- FAQ
- Time to Make Your Fall Staple!
- Related
- Pairing
- Cozy Autumn Wild Rice Soup
Ingredients for Cozy Autumn Wild Rice Soup
The Base:
- Wild rice
- Chicken or vegetable broth
- Water
- Olive oil or butter
The Vegetables:
- Mushrooms
- Carrots
- Celery
- Yellow onion
- Garlic
Seasonings:
- Fresh thyme
- Bay leaves
- Salt and black pepper
- Paprika
For Creaminess:
- Heavy cream
- Half-and-half
- Or skip for dairy-free version
Optional Add-Ins:
- Cooked chicken
- Kale or spinach
- Butternut squash
- Fresh parsley for garnish
See recipe card for quantities.
How To Make Cozy Autumn Wild Rice Soup Step By Step
Sauté the Vegetables:
- Heat olive oil or butter in large pot over medium heat
- Add diced onions, carrots, celery
- Cook 5-6 minutes until softened
- Add minced garlic
- Cook 1 minute until fragrant
- Season with salt and pepper
Add Mushrooms:
- Add sliced mushrooms to pot
- Cook 5-7 minutes until golden
- They'll release liquid then reabsorb it
- Don't rush this step

Add Liquids and Rice:
- Pour in chicken or vegetable broth
- Add water
- Stir in wild rice
- Add fresh thyme sprigs and bay leaves
- Bring to boil
Simmer Until Rice is Tender:
- Reduce heat to low
- Cover and simmer 45-50 minutes
- Stir occasionally
- Wild rice should be tender but still chewy
- Some grains will split open

Finish the Soup:
- Remove thyme stems and bay leaves
- Stir in cream if using
- Heat through but don't boil
- Taste and adjust salt and pepper
- Add more broth if too thick
Serve:
- Eat immediately
- Ladle into bowls
- Garnish with fresh parsley
- Serve with crusty bread

Smart Substitutions That Cozy Autumn Wild Rice Soup
Rice Options:
- Wild rice → Brown rice (cooks faster, different texture)
- Pure wild rice → Wild rice blend (has regular rice mixed in)
- Wild rice → Farro or wheat berries (nutty, chewy)
- With rice → Barley for different flavor
Broth Choices:
- Chicken broth → Vegetable broth (for vegetarian)
- Store-bought → Homemade stock
- Regular broth → Low-sodium (adjust salt)
- Broth → Half broth, half water
Mushroom Swaps:
- Cremini → White button mushrooms
- Fresh mushrooms → Dried mushrooms rehydrated
- One type → Mix of shiitake, oyster, cremini
- Mushrooms → Skip if Emma is being difficult
Cream Alternatives:
- Heavy cream → Half-and-half (lighter)
- Dairy cream → Coconut milk (dairy-free)
- Cream → Greek yogurt stirred in at end
- With cream → Skip entirely for lighter soup
Vegetable Changes:
- Carrots and celery → Any root vegetables
- Standard veggies → Add butternut squash
- Carrots → Sweet potato (sweeter)
- Basic → Add kale or spinach last 5 minutes
Protein Add-Ins:
- No meat → Add shredded rotisserie chicken
- Vegetarian → Keep it as is
- Chicken → Turkey or ham
- Poultry → White beans for vegetarian protein
Herb Swaps:
- Fresh herbs → Italian seasoning
- Fresh thyme → Dried thyme (use half amount)
- Thyme → Rosemary or sage
Cozy Autumn Wild Rice Soup Variations
Chicken Wild Rice:
- Add 2 cups shredded rotisserie chicken
- Extra protein and heartiness
- More filling
- Traditional Minnesota style
Butternut Squash Version:
- Add cubed butternut squash with vegetables
- Sweet and savory combo
- Extra autumn flavor
- Beautiful color
Kale and White Bean:
- Stir in chopped kale last 10 minutes
- Add white beans with cream
- Vegetarian protein boost
- More nutritious
Bacon Mushroom:
- Cook bacon first, use fat to sauté vegetables
- Crumble bacon on top
- Smoky and rich
- Emma's favorite version
Creamy Potato Wild Rice:
- Add diced potatoes with rice
- Extra creamy from potato starch
- More filling
- Comfort food level 100
Slow Cooker Version:
- Sauté vegetables first
- Everything to slow cooker
- Cook on low 6-7 hours
- Easy hands-off method
Instant Pot Quick:
- Sauté function for vegetables
- Pressure cook 25 minutes
- Natural release
- Faster weeknight option
Equipment For Cozy Autumn Wild Rice Soup
- Large pot or Dutch oven (at least 6 quarts)
- Wooden spoon
- Sharp knife
- Cutting board
- Measuring cups and spoons
- Ladle
Storing Your Cozy Autumn Wild Rice Soup
Fridge Storage (5 days):
- Let cool completely before storing
- Store in airtight container
- Refrigerate up to 5 days
- Gets thicker as it sits
- Wild rice absorbs broth
Reheating Tips:
- Stovetop: add splash of broth, heat gently
- Microwave: stir halfway through heating
- Don't boil vigorously or cream can separate
- Add extra broth each time you reheat
- Soup thickens significantly overnight
Freezer Storage (3 months):
- Cool completely first
- Freeze in portions
- Leave headspace in containers
- Label with date
- Thaw in fridge overnight
Freezing Note:
- Cream-based soups can separate when frozen
- Best to freeze before adding cream
- Add cream fresh when reheating
- Or skip cream for freezer batches
Make-Ahead Strategy:
- Make full batch on Sunday
- Store without cream
- Add cream when reheating portions
- Stays fresh all week
Texture Changes:
- Wild rice continues absorbing liquid
- Gets thicker each day
- Not a bad thing, just different
- Add broth to thin if needed
- Some prefer it thick
Portioning for Meal Prep:
- Pair with bread or salad
- Divide into individual containers
- Grab and go for lunch
- Reheat at work

Top Tip
- Don't rush the mushroom browning, and use real wild rice, not quick-cooking. Mushrooms need time to release their moisture, then caramelize and develop that deep, earthy flavor that makes this Cozy Autumn Wild Rice Soup special. When you first add them to the pot, they'll release liquid and look wet and pale. Keep cooking. After about 5-7 minutes, that liquid evaporates and the mushrooms start to brown and shrink. That's when they develop flavor.
- If you rush this step and move on while they're still pale and wet, your Cozy Autumn Wild Rice Soup will taste bland. I made this mistake early on and wondered why it was so boring - turned out I wasn't cooking the mushrooms long enough. For the wild rice, only use real wild rice, not the "quick-cooking" kind or those wild rice blends with regular rice mixed in. Real wild rice has a nutty flavor and stays chewy even after 50 minutes of simmering.
- The quick-cooking stuff gets mushy and doesn't taste the same.The soup will thicken significantly overnight, so plan for it and keep extra broth on hand. Wild rice is incredibly absorbent - it keeps soaking up liquid even after you turn off the heat. The first day, your Cozy Autumn Wild Rice Soup might be nice and brothy. The next day, it'll be thick like a stew. This isn't a mistake, it's just what wild rice does.
What to Serve With Cozy Autumn Wild Rice Soup
This rustic fall cooking is hearty enough to stand alone, but a few simple sides make it even better. Crusty sourdough bread or warm garlic bread is perfect for dipping into that creamy broth and soaking up every last drop. Homemade dinner rolls or cornbread add a sweet contrast to the earthy soup. For something lighter alongside, a simple green salad with vinaigrette or Caesar salad adds freshness without competing. Emma always requests grilled cheese on the side, turning it into the ultimate comfort meal combo. A pickle plate or cheese and crackers board works when I'm serving this for company and want a few more options on the table.
Honestly, this Cozy Autumn Wild Rice Soup is filling enough on its own with that wild rice and all those vegetables. A thick slice of crusty bread for dipping is really all you need. When I serve this for dinner, I put out good bread, maybe a simple salad, and call it done. The soup is the star and doesn't need competition. If you want to dress it up, offer toppings at the table - fresh parsley, crumbled bacon, grated parmesan, or sour cream let everyone customize their bowl. The wild rice makes it so substantial that you don't need much else to make it a complete, satisfying meal.
FAQ
Is mushroom Cozy Autumn Wild Rice Soup healthy?
Yes, Cozy Autumn Wild Rice Soup is quite healthy. Wild rice is high in protein, fiber, and antioxidants compared to regular rice. Mushrooms add vitamins and minerals with very few calories. The vegetables provide more fiber and nutrients. Even with cream, a reasonable portion is nutritious and filling. For a lighter version, skip the cream or use half-and-half. It's much healthier than cream-based soups that rely heavily on butter and cream.
What soup is good for autumn?
Great autumn soups include wild rice soup, butternut squash soup, potato leek soup, minestrone, chicken noodle, beef barley, and anything with root vegetables. The best fall soups feature seasonal ingredients like squash, mushrooms, carrots, potatoes, and hearty grains. They should be warming and comforting without being too heavy. This wild rice soup is perfect for autumn because it's cozy and satisfying while still feeling relatively light.
Does wild rice get mushy in soup?
No, Cozy Autumn Wild Rice Soup maintains its chewy texture even after long cooking, which is why it works so well in soup. Unlike white or brown rice that can get mushy, wild rice stays pleasantly firm and holds its shape. It will continue to absorb liquid as the soup sits, making the soup thicker, but the rice grains themselves stay intact and chewy. This is one of the best qualities of wild rice for soup.
Should you cook rice before putting it in soup?
For wild rice, no - add it raw directly to the soup and let it cook in the broth for 45-50 minutes. This allows it to absorb all those flavors while cooking. For white or brown rice in other soups, you can go either way, but cooking it in the soup adds more flavor. If using leftover cooked rice, add it at the end just to heat through, or it will get mushy.
Time to Make Your Fall Staple!
You've got everything you need for this Cozy Autumn Wild Rice Soup - from properly browning those mushrooms to letting the wild rice simmer until perfectly chewy. This comforting bowl proves that the best fall recipes are the ones that fill your house with amazing smells and make everyone gather in the kitchen asking "when's it ready?" After making this countless times, I can promise you it'll become one of those recipes you return to every autumn, the one that makes cold days feel cozy.
Want more satisfying comfort meals? Try our Simple Pan Chicken Pitas In 10 Minutes for quick Mediterranean flavors any night of the week. Craving something different? Our Delicious Pesto Chicken Flatbread Recipe is ready in 20 minutes and packed with flavor. Or spice things up with our Best Spicy Brazilian Coconut Chicken Recipe that brings tropical heat to your dinner table!
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Related
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Pairing
These are my favorite dishes to serve with Cozy Autumn Wild Rice Soup

Cozy Autumn Wild Rice Soup
Equipment
- 1 Large pot (For sautéing vegetables and simmering soup)
- 1 Wooden spoon (For stirring)
- 1 Knife (For chopping vegetables)
- 1 Cutting board (For prepping vegetables)
- Optional Ladle (For serving)
- Optional Slow cooker (For slow cooker variation)
- Optional Instant Pot (For pressure cook variation)
Ingredients
The Base
- 1 cup Wild rice - Use real wild rice not quick-cooking
- 4 cups Chicken or vegetable broth - Low-sodium optional
- 2 cups Water - Adjust for desired consistency
- 2 tablespoon Olive oil or butter - For sautéing
The Vegetables
- 1 cup Carrots - diced
- 1 cup Celery - diced
- 1 cup Yellow onion - diced
- 2 cloves Garlic - minced
- 8 oz Mushrooms sliced - Cremini, white button, or mixed
Seasonings
- 2 sprigs Fresh thyme - Remove stems before serving
- 1 leaf Bay leaf - Remove before serving
- To taste Salt
- To taste Black pepper
- ½ teaspoon Paprika - Optional
For Creaminess Optional
- ½ cup Heavy cream - Or half-and-half or skip for dairy-free
Optional Add-Ins
- 2 cups Cooked chicken - Shredded
- 2 cups Kale or spinach - Stir in last 5–10 minutes
- 1 cup Butternut squash cubed - Add with vegetables
- For garnish Fresh parsley - Optional
Instructions
- Heat olive oil or butter in a large pot over medium heat. Add diced onions, carrots, and celery. Cook 5–6 minutes until softened. Add minced garlic and cook 1 minute until fragrant. Season with salt and pepper.
- Add sliced mushrooms to the pot. Cook 5–7 minutes until golden, allowing mushrooms to release and reabsorb liquid.
- Pour in chicken or vegetable broth and water. Stir in wild rice, thyme sprigs, and bay leaves. Bring to a boil.
- Reduce heat to low. Cover and simmer 45–50 minutes. Stir occasionally. Rice should be tender but chewy.
- Remove thyme stems and bay leaves. Stir in cream if using. Heat gently. Taste and adjust seasoning. Ladle into bowls, garnish with parsley, and serve.

















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