The Best Cozy Autumn Wild Rice Soup Recipe

Name: Cozy Autumn Wild Rice Soup
Prep time: 10 min
Cook time: 50 min
Total time: 120 min
Ingredients: 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 tbsp Olive oil or butter (- For sautéing); 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); 2 sprigs Fresh thyme (- Remove stems before serving); 1 leaf Bay leaf (- Remove before serving); To taste Salt; To taste Black pepper; 1/2 tsp Paprika (- Optional); 1/2 cup Heavy cream (- Or half-and-half or skip for dairy-free); 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)

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.

A Cozy Autumn Wild Rice Soup of wild rice and mushroom soup made with carrots, herbs, and pecans, topped with crispy bacon pieces and fresh parsley.

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

Sliced mushrooms sizzling and browning in a pan with butter, creating a rich base for soup or sauce.

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

A large pot of simmering wild rice soup on the stove, with steam rising and a ladle stirring the rich broth mixed with grains and vegetables.

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!