As the leaves turn golden and the air crisps up, there's nothing quite like the warm hug of a big pot of soup simmering away. One of my go-to cozy autumn wild rice soup recipes is this Autumn Wild Rice Soup, packed with hearty wild rice, fresh seasonal vegetables, and a creamy broth that's like a blanket in a bowl. Whether you’re using a slow cooker, stovetop, or pressure cooker, this recipe will fill your home with savory flavors perfect for chilly days.
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Wild rice, with its unique texture and earthy flavor, is the star of this recipe. I recommend using a wild rice blend, though you can opt for any brand of wild rice. The long grain holds up beautifully in the soup, creating small bites of nutty goodness that complement the fresh autumn veggies like sweet potatoes and small white onions. It’s a hearty, healthy soup that will have you reaching for a second bowl.
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Ingredients
Ladle this cozy, creamy wild rice soup into bowls and serve with a slice of crusty bread. It’s the kind of homemade soup that feels like a warm hug on a cold day. Plus, this cozy recipe is a great way to make the most of autumn veggies.
- Vegetable stock (or chicken stock)
- Broccoli
- Carrot
- Uncooked wild rice
- Almond milk
- Water
- Potatoes
- Onion
- Mushrooms
- Cloves garlic
- Sea salt
See the recipe card for quantities.
Looking for more inspiration? Check out the rest of Healing Home's cozy fall and winter soups here.
Instructions
- Sauté the veggies. Heat (an extra) 1 tablespoon butter or olive oil in a stockpot on medium-high heat. Add onion and sauté for 5 minutes, stirring occasionally, until soft. Stir in the garlic and cook for an additional 1-2 minutes, stirring occasionally. Add broccoli, mushrooms, chopped potatoes, and carrots. Stir for another 1-2 minutes.
2. Add base ingredients. Add in the chicken broth, water, almond milk, and salt. Stir to combine.
- Simmer. Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low, cover and simmer for 30 to 40 minutes until the rice is tender, stirring occasionally.
- Serve. Serve warm and enjoy!
Hint: You can also use your Instant Pot to make this recipe. See the recipe card for pressure cooker instructions.
Substitutions
If you’re looking for a vegan version, simply swap out the chicken stock for vegetable stock, and don't add any animal protein.
If you are doing the Trim Healthy Mama lifestyle, make sure to add lean protein to the soup. This would be categorized as an E recipe.
Variations
Feel free to add and change the veggies and ingredients based on what is in season and what you have on hand. Here are a few ideas to add to your soup.
- Bay Leaf
- Sweet Potatoe
- Purple potato
- Old bay seasoning
- Celery
- Butter
- Olive Oil
Find more soup recipes from this blog here.
Equipment
- Large stock pot
- Knives
- Cutting boards
- Measuring cups
- Measuring spoons
- Serving spoon
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Storage
Store any leftover soup in an airtight container in the fridge, and it will stay good for 3-4 days. Just reheat and enjoy!
FAQ
If you love your soup extra creamy, try adding whole milk or even heavy cream to make it richer.
For another dairy-free option, full-fat coconut milk works wonders! Got leftover wild rice or even leftover turkey from Thanksgiving? This soup is the perfect way to use them up.
Related
Looking for other recipes like this? Try these:
The only thing left to do is make sure you have the special ingredient—love. Every spoonful of this hearty soup will remind you of autumn days, cozy moments, and the joy of a simple homemade soup. Try it out, and don’t forget to leave a 5-star rating if you love it!
Happy cooking, and enjoy your Autumn Wild Rice Soup!
Autumn Wild Rice Soup
One of my go-to cozy autumn wild rice soup recipes is this Autumn Wild Rice Soup, packed with hearty wild rice, fresh seasonal vegetables, and a creamy broth that's like a blanket in a bowl.
Ingredients
- 4 cups vegetable stock (or chicken stock)
- 2 cups broccoli, chopped
- 1 cup carrots, chopped
- 1 cup uncooked wild rice
- 1 cup almond milk
- 1 cup water
- 2 medium potatoes, chopped
- 1 onion, shopped
- 7 large mushrooms, sliced
- 4 cloves garlic, minced
- 1 teaspoon sea salt
Instructions
Stovetop method
- Sauté the veggies. Heat (an extra) 1 tablespoon butter or olive oil in a stockpot on medium-high heat. Add onion and sauté for 5 minutes, stirring occasionally, until soft. Stir in the garlic and cook for an additional 1-2 minutes, stirring occasionally. Add broccoli, mushrooms, chopped potatoes, and carrots. Stir for another 1-2 minutes.
- Add base ingredients. Add in the chicken broth, water, almond milk, and salt. Stir to combine.
- Simmer. Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low, cover and simmer for 30 to 40 minutes until the rice is tender, stirring occasionally.
- Serve. Serve warm and enjoy!
Instant Pot Method
- Combine base ingredients. Combine chicken broth, almond milk, water, wild rice, broccoli, mushrooms, garlic, carrots, potatoes, onion, and salt in the bowl of an Instant Pot pressure cooker. Stir briefly to combine.
- Pressure cook. Cover and cook on manual (high pressure) for 25 minutes. Let the Instant Pot rest and naturally release the pressure for 10 minutes. Open the vent and quick release the remaining pressure.
- Taste and season with salt and pepper as needed.
- Serve. Serve warm and enjoy!
Notes
This would be a Trim Healthy Mama E recipe.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 105Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 659mgCarbohydrates: 22gFiber: 4gSugar: 4gProtein: 4g
Online nutritional calculators are estimates only. Use your best judgement when consuming.
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