Description

Warm up on chilly days with this Cozy Autumn Wild Rice Soup, a comforting bowl brimming with nutty wild rice, tender vegetables, and savory herbs. This soup combines earthy flavors of wild rice, sweet carrots, celery, and onions, all simmered in a rich, creamy broth that feels like a warm hug in every spoonful.

Ideal for cozy nights, family dinners, or meal prepping for the week, this wild rice soup is easy to make and packed with wholesome ingredients. It’s a classic autumn dish that pairs beautifully with crusty bread or a fresh green salad. Plus, it’s naturally gluten-free and can be made vegetarian or vegan with simple swaps!

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Ingredients

(Serves 6)

• 1 cup wild rice, rinsed
• 6 cups vegetable or chicken broth
• 2 tablespoons olive oil or butter
• 1 medium onion, diced
• 2 celery stalks, diced
• 2 medium carrots, peeled and diced
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried sage
• ½ teaspoon black pepper
• ½ teaspoon salt (adjust to taste)
• 1 cup mushrooms, sliced (optional)
• 1 cup cooked shredded chicken (optional for non-vegetarian)
• 1 cup heavy cream or coconut milk for creaminess (optional)
• Fresh parsley or thyme for garnish

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Instructions

1. Cook the wild rice:
   • In a medium saucepan, combine rinsed wild rice with 3 cups broth. Bring to a boil, then reduce to simmer and cook covered for about 40-45 minutes, until rice is tender but chewy. Drain any excess liquid.
2. Sauté the vegetables:
   • While rice cooks, heat olive oil or butter in a large pot over medium heat. Add onion, celery, carrots, and mushrooms (if using). Cook for 5-7 minutes until softened. Add garlic and cook 1 more minute until fragrant.
3. Add herbs and broth:
   • Stir in thyme, sage, salt, and pepper. Pour in remaining 3 cups broth and bring to a gentle boil.
4. Combine and simmer:
   • Add cooked wild rice (and cooked chicken if using) to the pot. Reduce heat and simmer for 10-15 minutes to allow flavors to meld.
5. Add creaminess (optional):
   • Stir in heavy cream or coconut milk for a richer soup. Heat through but do not boil.
6. Serve:
   • Ladle soup into bowls and garnish with fresh parsley or thyme. Serve with crusty bread or your favorite fall sides.

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Nutrition (approximate per serving)

• Calories: 280 kcal
• Fat: 10 g
• Carbohydrates: 35 g
• Fiber: 4 g
• Protein: 8 g
• Sodium: 600 mg (varies by broth used)

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Tips & Tricks

• Wild rice alternatives: Use a wild rice blend or substitute with brown rice if desired, but cooking times will vary.
• Make it vegan: Use vegetable broth and coconut milk, omit chicken.
• Meal prep friendly: Soup stores well in the fridge for 4 days and freezes beautifully for up to 3 months.
• Add more veggies: Kale, spinach, or peas can be stirred in at the end for extra color and nutrition.
• For thicker soup: Mix 1 tablespoon cornstarch with 2 tablespoons water and stir into simmering soup.

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From Me to Your Readers

This Cozy Autumn Wild Rice Soup is one of my favorite ways to welcome the crisp fall weather. It’s hearty enough to fill you up but gentle on your stomach, with comforting flavors that feel like a big hug in a bowl. Plus, it’s versatile—easy to make vegetarian or loaded with protein.

For your website, this soup fits perfectly in your “Healthy Fall Recipes,” “Comfort Foods,” or “Easy Weeknight Dinners” sections. Pair it with a list of fall-inspired sides or even a printable fall meal plan to engage your readers.