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.