Go Back
–+ servings
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.

Cozy Autumn Wild Rice Soup

A hearty and comforting Cozy Autumn Wild Rice Soup featuring earthy mushrooms, nutty wild rice, and fresh vegetables in a naturally creamy broth. Perfect for a cozy meal, this one-pot soup is filling without being heavy and improves in flavor after sitting overnight.
5 from 1 vote
Print Pin
Course: Main dish, Soup
Cuisine: American, Comfort Food
Keyword: Cozy Autumn wild rice Soup calories, Cozy autumn wild rice soup ingredients, Cozy Autumn wild rice Soup Recipe, Cozy autumn wild rice soup slow cooker, Cozy autumn wild rice soup with coconut milk, Grandma's wild rice soup recipe, Ojibwe wild rice soup recipe
Prep Time: 10 minutes
Cook Time: 50 minutes
Simmer: 1 hour
Total Time: 2 hours
Servings: 8
Calories: 210kcal
Cost: $10

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.
    Sliced mushrooms sizzling and browning in a pan with butter, creating a rich base for soup or sauce.
  • 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.
    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.
  • Reduce heat to low. Cover and simmer 45–50 minutes. Stir occasionally. Rice should be tender but chewy.
    A steaming bowl of creamy wild rice soup filled with carrots, celery, and mushrooms, garnished with fresh parsley, served alongside crusty bread.
  • 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.
    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.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 300g | Calories: 210kcal (11%) | Carbohydrates: 34g (11%) | Protein: 7g (14%) | Fat: 6g (9%) | Saturated Fat: 2g (13%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 10mg (3%) | Sodium: 700mg (30%) | Potassium: 500mg (14%) | Fiber: 3g (13%) | Sugar: 4g (4%) | Vitamin A: 4000IU (80%) | Vitamin C: 10mg (12%) | Calcium: 40mg (4%) | Iron: 1.5mg (8%)
Tried this recipe?Pin it on @Pinterest