Description
Cozy Autumn Wild Rice Soup
Hearty, creamy, and packed with autumn veggies—perfect for chilly nights.
Ingredients
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2 tbsp olive oil or butter (or half & half)
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1 small onion, chopped
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2 garlic cloves, minced
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1 cup mushrooms, sliced (cremini or baby bella)
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1 medium sweet potato, peeled and diced (sub: butternut squash or regular potato)
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1 large carrot, chopped
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¾ cup uncooked wild rice blend (use a mix for best texture)
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6 cups vegetable or chicken broth
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1 tsp salt, ½ tsp black pepper
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½ tsp dried thyme (or 1 tbsp fresh thyme leaves)
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2 cups chopped kale or spinach
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½ cup heavy cream or full-fat coconut milk (optional, for creaminess)
Instructions
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Sauté aromatics: In a large pot or Dutch oven, heat oil/butter over medium. Cook onions 3–4 min until soft. Add garlic and mushrooms; cook 5 min until mushrooms release water and start browning.
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Add veggies & rice: Stir in sweet potato, carrot, wild rice, broth, salt, pepper, and thyme. Scrape browned bits from the bottom.
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Simmer: Bring to a boil, reduce heat, cover, and simmer 40–50 min until rice is tender and sweet potatoes are fork-tender.
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Add greens: Stir in kale; cook 5 min uncovered until wilted.
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Finish creamy (optional): Remove from heat, stir in cream or coconut milk. Adjust seasoning.
Notes
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Too thin? Simmer uncovered or mash some sweet potato pieces. Or add a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water).
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Slow cooker: Sauté onions, garlic, mushrooms first; cook everything except kale & cream on LOW 6–7 hr. Add kale & cream last 30 min.
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Instant Pot: Sauté onions, garlic, mushrooms; cook everything except kale & cream on HIGH pressure 25 min; natural release 10 min; stir in kale & cream.
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Wild rice tips: Some 100% wild rice cooks slower; add more liquid and check every 10 min.
Nutrition
- Calories: 290 cal Per Serving
- Sodium: 520 mg
- Fat: 11 g
- Saturated Fat: 4 g
- Carbohydrates: 35 g