Cozy Autumn Wild Rice Soup is like wrapping yourself in a warm blanket on a crisp fall day—comforting, hearty, and full of those “cozy kitchen” vibes we crave once sweater weather hits. This soup is a big, flavorful hug in a bowl—earthy wild rice, buttery mushrooms, and tender veggies swimming in a silky, creamy broth. Whether you’re curled up by the fire or wrangling kids after work, this Cozy Autumn Wild Rice Soup makes dinner feel effortless yet special.
Plus, it’s packed with nutrient-rich ingredients that don’t just taste good—they make you feel good, too. It’s one of those meals that feels fancy but doesn’t require a chef’s hat. If fall had a signature dish, this would be it.
Table of Contents
What is Cozy Autumn Wild Rice Soup?
Cozy Autumn Wild Rice Soup is a creamy, nourishing soup made with wild rice, a mix of hearty vegetables, and savory herbs that come together in a luscious broth. Wild rice brings an earthy, nutty texture that perfectly complements mushrooms, carrots, celery, and onions—all simmered to perfection. A touch of milk and half-and-half give it that signature velvety richness without making it heavy.
What makes this soup shine is its balance—wholesome and filling, yet light enough to enjoy as a weeknight dinner or an elegant lunch. You can easily make it vegetarian by swapping chicken broth for vegetable broth. It’s a soup that celebrates everything we love about autumn: warmth, simplicity, and flavors that taste like they’ve been simmering all day (even if they haven’t).
Reasons to Try Cozy Autumn Wild Rice Soup
Let’s be honest—fall is soup season, and Cozy Autumn Wild Rice Soup deserves the spotlight. First, it’s a total lifesaver for busy weeknights. You can make a big batch, and it tastes even better the next day. Second, it’s deeply satisfying without leaving you in a food coma. The wild rice adds fiber and texture, the veggies pack in vitamins, and the creamy broth feels indulgent.
Third, this soup is wildly versatile. Add shredded chicken for extra protein, toss in kale for more greens, or even swap in coconut milk for a dairy-free twist. Plus, it’s a crowd-pleaser—kids, partners, and even picky eaters go back for seconds. Pair it with crusty bread or a side salad, and you’ve got yourself a meal that tastes like it came straight from a cozy mountain lodge.
Ingredients Needed to Make Cozy Autumn Wild Rice Soup
- 10 ounces of wild rice
- 11–12 cups low-sodium chicken broth (divided)
- ¼ cup olive oil
- ¼ cup unsalted butter
- ½ large onion, finely chopped
- 4 large carrots, finely chopped
- 3 large celery stalks, finely chopped
- 3 garlic cloves, minced
- 16 ounces mushrooms (white or Baby Bella), sliced
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 teaspoon onion powder
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- ¾ cup all-purpose flour
- 1½ cups milk
- ½ cup half and half
Instructions to Make Cozy Autumn Wild Rice Soup
Making Cozy Autumn Wild Rice Soup is a comforting process in itself—like therapy with a wooden spoon. Let’s walk through this step by step, so you can create a bowl of creamy, fall-inspired goodness that’ll warm you from the inside out.
Step 1: Prepare the Wild Rice (Step by Step)
Begin your Cozy Autumn Wild Rice Soup adventure by cooking the star ingredient—wild rice. In a medium stockpot, bring 3 cups of chicken broth to a lively boil. Add your 10 ounces of wild rice, then reduce the heat to a gentle simmer. Cover with a lid and let it cook for 45–50 minutes, stirring occasionally. You’re looking for rice that’s tender but still has a bit of chew.
If the liquid evaporates too quickly, pour in a splash more broth to prevent scorching. Once it’s done, fluff the rice with a fork and set it aside—it’ll soak up the creamy broth beautifully later.
(Need help choosing or cooking grains? Check out our Slow Cooker Chicken and Rice Soup for more rice-cooking inspiration.)
Step 2: Sauté the Vegetables (Step by Step)
In a large stockpot, heat ¼ cup olive oil and ¼ cup unsalted butter over medium heat. Once the butter starts to bubble, toss in your finely chopped onion, carrots, celery, and mushrooms. Stir occasionally so everything cooks evenly. As the vegetables start to soften—around 5–6 minutes—sprinkle in the onion powder, rosemary, thyme, salt, and pepper. The herbs will infuse the oil with a heavenly aroma that sets the tone for your entire soup. In the final 30 seconds, add your minced garlic to avoid burning it (burnt garlic = bitter flavor, and no one wants that).
If you love veggie-packed soups, you’ll also adore our Carrot and Lentil Soup for another colorful, nourishing option.
Step 3: Create the Roux (Step by Step)
Now comes one of the most important parts of this step by step process—creating the roux. This is what makes your Cozy Autumn Wild Rice Soup thick and creamy. Sprinkle ¾ cup of all-purpose flour over your sautéed vegetables, and stir constantly for about 3 minutes. You’ll notice the flour soaking up the butter and oil to form a paste-like coating. Keep stirring to prevent clumping or sticking to the bottom. The roux should smell slightly nutty—this means you’ve cooked out the raw flour taste and built a delicious foundation for your soup’s texture.
Step 4: Add the Broth and Let It Thicken (Step by Step)
Gradually pour in about 8 cups of chicken broth while whisking or stirring continuously. Take your time here—adding the broth too fast can lead to lumps, and we’re aiming for smooth, velvety perfection. Once the broth is fully incorporated, increase the heat to bring it to a gentle boil. As it bubbles, the mixture will start to thicken. Lower the heat to a simmer and let it cook for 15–20 minutes, stirring occasionally. You’ll see it transform from a loose mixture to a rich, creamy base that’s pure comfort in liquid form.
For more tips on achieving that perfect creamy consistency, you can visit our Creamy Vegan Potato Soup, which uses similar thickening techniques.
Step 5: Combine and Simmer (Step by Step)
Now that your base is thick and luscious, it’s time to bring everything together. Add your cooked wild rice into the pot, followed by 1½ cups of milk and ½ cup of half and half. Stir slowly to blend the creamy dairy with the savory broth. Let the soup simmer for another 10–15 minutes, uncovered, to allow all the flavors to mingle and deepen. The rice will continue to soak up some of the liquid, turning the soup hearty and filling. Taste and adjust the seasoning—sometimes just a touch more salt or pepper makes all the difference.
Step 6: Serve, Garnish, and Savor (Step by Step)
Your Cozy Autumn Wild Rice Soup is ready to steal the show! Ladle it into warm bowls and serve immediately. Garnish with a sprinkle of freshly cracked pepper, chopped parsley, or even a handful of shredded Parmesan if you’re feeling indulgent. Pair it with a slice of crusty bread or a piece of Sweet Potato Pound Cake for a cozy autumn meal that feels restaurant-worthy but completely homemade.
If you’ve fallen for this recipe (and honestly, how could you not?), don’t stop here! Try our Creamy Mushroom Wild Rice Soup next—it’s a close cousin to this dish and another reader favorite.
What to Serve with Cozy Autumn Wild Rice Soup
This soup pairs beautifully with buttery dinner rolls or a slice of crusty sourdough. If you want something sweet on the side, try a slice of Spiced Apple Zucchini Bread or Easy Apple Turnovers with Biscuits. For a heartier meal, add a side of roasted Brussels sprouts or a crisp fall salad with apples and walnuts. And if you’re planning a cozy dinner spread, consider following it with a slice of Brown Sugar Pumpkin Pie—because no fall meal is complete without dessert.
Key Tips for Making Cozy Autumn Wild Rice Soup
- Prep ahead: Cook your wild rice the day before to cut down cooking time.
- Mushroom variety matters: Baby Bellas give a richer flavor, but white mushrooms work fine, too.
- Go dairy-free: Swap milk and half-and-half for coconut milk for a subtle tropical flavor.
- Make it heartier: Add shredded rotisserie chicken or diced turkey.
- Avoid overcooking: Keep an eye on the simmer so your veggies don’t turn mushy.
Storage and Reheating Tips for Cozy Autumn Wild Rice Soup
Let the soup cool before storing. Place it in an airtight container and refrigerate for up to 4 days. Wild rice tends to soak up liquid, so when reheating, add a splash of broth or milk to bring back that creamy texture. For longer storage, freeze it (without the milk) for up to 3 months. When ready to enjoy, thaw overnight in the fridge, reheat gently on the stove, and stir in the milk just before serving.
FAQs
Can I make this vegetarian? Yes! Swap chicken broth for vegetable broth.
Can I use white rice instead of wild rice? Technically yes, but wild rice gives a much heartier texture.
Can I make it in a slow cooker? Absolutely. Just cook on low for 6–7 hours, adding the milk at the end.
Can I add protein? Shredded chicken or turkey works perfectly here.
Final Thoughts
Cozy Autumn Wild Rice Soup is fall in a bowl—simple, wholesome, and wonderfully satisfying. It’s the kind of recipe that makes your kitchen smell incredible and your evening feel a little more peaceful. Whether you’re winding down after a long day or hosting a cozy dinner night, this soup is guaranteed to bring comfort to the table. If you love this recipe, don’t miss our Creamy Mushroom Wild Rice Soup for another comforting favorite.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.
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Cozy Autumn Wild Rice Soup | Amazing Fall Comfort Meal
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 25 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
Indulge in the quintessential fall comfort with our Cozy Autumn Wild Rice Soup, featuring earthy wild rice, hearty vegetables, and a luscious creamy broth.
Ingredients
- 10 ounces wild rice
- 11–12 cups low sodium chicken broth, divided
- 1/4 cup olive oil
- 1/4 cup unsalted butter
- 1/2 of a large onion, finely chopped
- 4 large carrots, finely chopped
- 3 large stalks of celery, finely chopped
- 3 cloves garlic, minced
- 16 ounces mushrooms, sliced (white or Baby Bella)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 teaspoon onion powder
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 3/4 cup all-purpose flour
- 1 1/2 cups milk
- 1/2 cup half and half
Instructions
1. In a medium stockpot, bring 3 cups of chicken broth to a boil. Add wild rice, reduce heat to a simmer, cover, and cook for 45–50 minutes until al dente. Check occasionally and add more broth if needed. Fluff with a fork and set aside.
2. In a large stockpot, heat olive oil and butter over medium heat. Add chopped onion, carrots, celery, and mushrooms. Season with onion powder, rosemary, thyme, salt, and pepper. Sauté for about 5–6 minutes until vegetables soften. Add garlic in the last 30 seconds.
3. Sprinkle flour over the vegetables and stir continuously for about 3 minutes until fully incorporated.
4. Gradually pour in about 8 cups of chicken broth while stirring. Increase heat to bring to a boil, then reduce to a simmer. Stir often until the mixture thickens, about 15–20 minutes.
5. Stir in the cooked wild rice, milk, and half and half. Simmer for another 10–15 minutes to meld the flavors.
6. Serve hot, making sure the soup is well combined and thoroughly heated.
Notes
Use vegetable broth for a vegetarian version.
Adjust broth quantity for your desired soup thickness.
Soup can be made ahead and stored in the fridge for up to 4 days.
Freezes well—cool completely before storing in a freezer-safe container.
Feel free to swap mushrooms with other seasonal vegetables or omit them entirely.
