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Bowl of cozy autumn wild rice soup with fresh ingredients and vibrant colors

Cozy Autumn Wild Rice Soup

A comforting and hearty wild rice soup combined with fresh vegetables and aromatic herbs, perfect for fall evenings.
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Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Vegetarian
Calories: 230
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup wild rice Rinsed before cooking
  • 1 tablespoon olive oil For sautéing vegetables
  • 1 medium onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 8 cups vegetable broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 cup mushrooms, sliced
  • 1 cup kale, chopped
  • to taste Salt
  • to taste Pepper

Method
 

Preparation
  1. Rinse the wild rice under cold water.
  2. In a large pot, add the rinsed wild rice and 3 cups of vegetable broth. Bring to a boil, then reduce to a simmer and cover. Cook for about 40 minutes, or until the rice is tender.
  3. In a separate large saucepan, heat olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables begin to soften.
  4. Stir in the minced garlic and sliced mushrooms, cooking for another 3-4 minutes until the mushrooms are soft.
  5. Add the cooked wild rice along with the remaining vegetable broth to the saucepan. Mix in the thyme, rosemary, and season with salt and pepper. Finally, stir in the chopped kale, and let it all simmer for an additional 10-15 minutes.
  6. Taste and adjust seasoning as needed. Serve hot, garnished with fresh herbs if desired.

Notes

For a creamy texture, add a splash of coconut milk or cream alternative just before serving. You can incorporate halal chicken or chickpeas for additional protein. Avoid overcooking rice to maintain texture. This soup keeps in the fridge for up to 4 days and can be frozen for up to three months.