As the leaves turn to shades of crimson and gold, there’s something magical in the air that whispers the arrival of fall. It’s that cozy feeling when you snuggle under a warm blanket, with a cup of something steaming cradled in your hands. One of my favorite ways to embrace this season is with a big bowl of Autumn Wild Rice Soup. This hearty soup is more than just a meal; it’s a comforting hug, with rich, earthy flavors that warm you from the inside out. Picture this: the sweet aroma of carrots and celery wafting through your kitchen, mingling with the nuttiness of wild rice and the hint of herbs. It’s pure comfort, and trust me, your taste buds will thank you!

This recipe has been a staple in my kitchen for years, stemming from a chilly evening spent with friends, where we enjoyed endless bowls of soup while sharing stories and laughter. I’ve tweaked and perfected it over the seasons, and now, I’m thrilled to share it with you! So grab your apron, let’s dive in, and create a delicious bowl of this Autumn Wild Rice Soup together.

Why You’ll Love This Recipe

• Easy Weeknight Dinner: Simple to make and even easier to devour – perfect for busy evenings.
• Budget-Friendly: Made with wholesome ingredients that won’t break the bank.
• Comforting Flavors: The combination of savory vegetables, nutty wild rice, and aromatic herbs will warm your soul.
• Nutritious: Packed with vegetables and whole grains, this soup is both tasty and nourishing.
• Customizable: Feel free to add your favorite proteins or veggies – it’s a great way to clean out the fridge!

Ingredients

Gather your ingredients and bring the essence of fall into your kitchen:

• 1 cup wild rice, rinsed and drained
• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced (fresh garlic adds more punch than powdered)
• 2 carrots, diced
• 2 stalks celery, diced
• 1 medium potato, diced (any kind works, but Yukon Gold adds a lovely creaminess)
• 8 cups vegetable broth (or chicken broth if you prefer)
• 1 teaspoon dried thyme
• 1 teaspoon dried sage
• Salt and pepper to taste
• 1 cup kale or spinach, roughly chopped (optional but adds a nice burst of color)
• Juice of 1 lemon (to brighten the flavors)

Step-by-Step Instructions

1. Heat the Olive Oil: In a large pot or Dutch oven, heat the olive oil over medium heat. As it warms, you’ll get that lovely, inviting scent of oil starting to shimmer.
2. Sauté the Vegetables: Add the diced onion, carrots, and celery to the pot. Stir them around until they’re soft and the onion becomes translucent, about 5-7 minutes. The smell at this point is heavenly!
3. Add Garlic: Toss in the minced garlic and sauté for another minute. Garlic browned just right can make your heart sing!
4. Introduce the Wild Rice: Stir in the rinsed wild rice and diced potato. The rice will start soaking up all those delicious flavors.
5. Pour in the Broth: Slowly add the vegetable broth, along with the thyme and sage. Bring it to a gentle boil, then reduce to a simmer.
6. Simmer Away: Cover the pot and let it simmer for about 45 minutes, or until the wild rice is tender and has opened up. Don’t rush this step; the longer it simmers, the more the flavors meld together.
7. Add Greens and Season: When the rice is ready, stir in the chopped kale or spinach and let it wilt for a couple of minutes. Add lemon juice, then season with salt and pepper to taste. Adjust as needed – a little extra pinch can make all the difference!
8. Serve with Love: Serve your comforting bowl of Autumn Wild Rice Soup with a slice of crusty bread or a warm roll on the side. There’s something so wonderful about dipping bread into a rich, flavorful soup!

Pro Tips & Variations

Now that you’ve mastered the base recipe, let’s have some fun with variations!

• Protein Boost: Add cooked chicken, turkey, or sausage for an extra boost of protein! Just warm it through towards the end.
• Herb Swaps: If you have fresh herbs like rosemary or parsley on hand, feel free to toss in a sprinkle of those. Fresh herbs can elevate the dish even more!
• Spice It Up: Experiment with spices like smoked paprika or a pinch of cayenne pepper for a warm kick.
• Vegan Option: This soup is naturally vegetarian; just ensure your broth is veggie-based, and you’re good to go!
• Storage-Friendly: Make a big batch and freeze individual portions for those busy nights when you need comfort fast!

Serving Suggestions

Imagine gathering around the table, the aroma of your Autumn Wild Rice Soup wafting through the room. I love to pair this soup with a warm, crusty bread or garlic knots. A side salad with a tangy vinaigrette complements it beautifully, too. And let’s not forget about the perfect beverage – a cozy cup of spiced apple cider or even a simple glass of red wine adds a little magic to the evening. If you’re feeling particularly indulgent, a dollop of fresh pesto on top of your soup just before serving brings it to a whole new level!

Storage Tips

Now, if you’re like me, you might end up with leftovers (if you can resist going back for seconds – or thirds!). Here’s how to store your Autumn Wild Rice Soup:

• Refrigeration: Let the soup cool completely before transferring it to an airtight container. It will keep in the fridge for 3-4 days.
• Freezing: This soup freezes beautifully! Ladle it into freezer-safe containers, leaving some space at the top for expansion. It will be good for about 3 months in the freezer.
• Reheating: To reheat, simply thaw in the fridge overnight if frozen, then warm it up on the stove over medium heat. You might want to add a little water or broth as it can thicken up as it sits.

Can I use brown rice instead of wild rice?

While you can use brown rice, it cooks for a different length of time and will change the overall texture. Wild rice has a delightful chewiness that adds to the soup’s character. If you’re set on brown rice, you might need to adjust the cooking time to ensure it’s tender and fluffy.

Is this soup gluten-free?

Yes! All the ingredients listed are gluten-free, making this a perfect dish for anyone with gluten sensitivities.

Can I make this soup in a slow cooker?

Absolutely! Just sauté your vegetables first, then transfer everything to the slow cooker, adding the broth and seasonings. Cook on low for 6-8 hours or high for 3-4 hours. It’ll be just as delicious!

What can I serve with the soup?

This soup pairs wonderfully with a variety of side dishes. Think crusty bread or warm dinner rolls, a simple green salad, or even a light pasta dish. The options are endless!

Conclusion

And there you have it, my dear friend – a warm, inviting recipe for Autumn Wild Rice Soup that you can enjoy all season long. I hope this soup brings as much joy to your table as it has to mine. Whether you’re sharing it with family or cozying up for a solo night in, it’s a delightful addition to your fall repertoire. I’d love to hear how your soup turns out! Share your thoughts or any fun variations you try in the comments below. Happy cooking!

Ultimate Autumn Wild Rice Soup Cozy Fall Comfort Food

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• Author: mery
• Total Time: 1 hour
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

Savor the cozy flavors of Autumn Wild Rice Soup the ultimate fall comfort food for chilly days Perfect for warming up this season 152 chars

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Ingredients

Scale 1x2x3x

1 cup wild rice, rinsed and drained

2 tablespoons olive oil

1 medium onion, diced

2 cloves garlic, minced

2 carrots, diced

2 stalks celery, diced

1 medium potato, diced

8 cups vegetable broth

1 teaspoon dried thyme

1 teaspoon dried sage

Salt and pepper to taste

1 cup kale or spinach, roughly chopped (optional)

Juice of 1 lemon

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Instructions

Heat the olive oil in a large pot over medium heat.

Add the diced onion, carrots, and celery, and sauté until soft, about 5-7 minutes.

Add the minced garlic and sauté for another minute.

Stir in the wild rice and diced potato.

Gradually add the vegetable broth, thyme, and sage; bring to a gentle boil and then reduce to a simmer.

Cover and let simmer for about 45 minutes, or until the wild rice is tender.

Stir in the chopped kale or spinach and let wilt, then add lemon juice and season with salt and pepper.

Serve with a slice of crusty bread or warm roll.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Dinner
• Method: Soup
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 250 calories
• Sugar: 2 grams
• Fat: 8 grams
• Carbohydrates: 40 grams
• Fiber: 5 grams
• Protein: 6 grams

Keywords: Fall Soup, Wild Rice Soup, Autumn Recipes, Comfort Food, Vegetarian Soup, Healthy Recipe