Description
This Cozy Autumn Wild Rice Soup is the perfect comfort food for chilly fall days. Packed with hearty vegetables, aromatic herbs, and a creamy broth, this soup is both satisfying and delicious.
Ingredients
Scale
Vegetable Mixture:
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- 1 teaspoon salt
- ½ teaspoon black pepper
Soup Base:
- ¾ cup uncooked wild rice blend
- 6 cups low-sodium vegetable or chicken broth
- 1 bay leaf
Additional:
- 1 cup cooked shredded chicken (optional)
- 1 cup heavy cream or full-fat coconut milk
- 2 tablespoons all-purpose flour (or gluten-free flour)
- 2 tablespoons chopped fresh parsley for garnish
Instructions
- Sauté Vegetables: In a large pot, heat olive oil and butter. Sauté onion, carrots, and celery until softened. Add garlic, thyme, rosemary, salt, and pepper.
- Add Rice and Broth: Stir in wild rice, broth, and bay leaf. Simmer until rice is tender.
- Finish Soup: If using chicken, add it and cook. Whisk cream and flour, then stir into soup. Simmer until thickened. Remove bay leaf, adjust seasoning, and garnish with parsley.
Notes
- For a vegetarian version, omit the chicken and use vegetable broth.
- This soup thickens as it sits—add a splash of broth or water when reheating.
- It freezes well without the cream added.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 320
- Sugar: 4g
- Sodium: 480mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 55mg
