Cozy Autumn Wild Rice Soup (Print version)
A creamy, vegetable-packed wild rice soup loaded with autumn flavors. Easy stovetop method with wholesome ingredients, ideal for chilly weeknights.
# Ingredients:
Vegetables and aromatics
01 -
1 tablespoon olive oil
02 -
1 medium yellow onion, diced
03 -
4 cloves garlic, minced
04 -
2 cups broccoli florets, chopped
05 -
1 cup carrots, diced
06 -
7 oz (200 g) mushrooms, sliced
07 -
2 medium potatoes, peeled and cubed
Broth and rice
08 -
4 cups vegetable broth
09 -
1 cup water
10 -
1 cup uncooked wild rice blend, rinsed
11 -
3 sprigs fresh thyme
12 -
1 bay leaf
13 -
1 teaspoon sea salt
14 -
1/2 teaspoon black pepper
Finishing
15 -
1 cup unsweetened almond milk (or half-and-half)
16 -
2 tablespoons chopped fresh parsley
# Instructions:
01 -
Heat olive oil in a large stockpot over medium heat. Add the diced onion and cook for about 5 minutes until soft and translucent. Stir in the garlic and cook for 1 minute more until fragrant but not browned.
02 -
Add the broccoli, carrots, mushrooms, and potatoes. Stir for 2 minutes so the vegetables pick up flavor from the aromatics and begin to soften at the edges.
03 -
Pour in the broth, water, wild rice, thyme, and bay leaf. Bring to a boil, then reduce to a gentle simmer. Cover and cook for 45 to 55 minutes until the wild rice grains have split and are tender. Stir occasionally.
04 -
Remove the bay leaf and thyme stems. Stir in the almond milk or cream. Season with salt and black pepper. Simmer uncovered for 5 more minutes until the broth thickens slightly.
05 -
Ladle into bowls and garnish with fresh parsley and a crack of black pepper. Serve with crusty bread if desired.
# Good to know:
01 -
Taste the rice before finishing. It should be chewy but not hard in the center.
02 -
For a thicker soup, mash a few potato cubes against the side of the pot before serving.