What makes Autumn Wild Rice Soup different from regular wild rice soup?

The difference lies in the seasonal ingredients. Autumn Wild Rice Soup highlights vegetables like sweet potato, butternut squash, and mushrooms, paired with herbs that evoke fall flavors. It’s richer and heartier than a basic version, with a comforting, seasonal flair.

Can you make Autumn Wild Rice Soup ahead of time?

Yes, it’s perfect for meal prep. The flavors deepen when made ahead. Store in the fridge for up to four days or freeze without dairy, then add cream or coconut milk after reheating.

What ingredients go best in Autumn Wild Rice Soup?

Wild rice is the foundation, but vegetables like onion, celery, carrot, and mushrooms add depth. Sweet potato or squash enhances the autumn vibe, while thyme or sage boosts flavor. Add chicken, turkey, or beans for protein.

How do you store and reheat Autumn Wild Rice Soup?

Store in airtight containers in the fridge. Reheat gently on the stove, adding broth if needed. For freezing, omit dairy until reheating to preserve texture and creaminess.

Autumn Wild Rice Soup : 5 Comforting Variations for Fall

Name: Autumn Wild Rice Soup Recipe for Cozy Fall Nights
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 cup wild rice, rinsed; 1 tablespoon olive oil; 1 onion, diced; 2 carrots, diced; 2 celery stalks, diced; 2 cloves garlic, minced; 1 sweet potato or butternut squash, diced; 8 oz mushrooms, sliced; 6 cups vegetable or chicken broth; 1 bay leaf; 1 teaspoon dried thyme; Salt and black pepper to taste; 1 cup cream, half-and-half, or coconut milk (optional for creamy version); 2 cups cooked shredded chicken or turkey (optional); Fresh herbs (parsley or sage) for garnish

Description

A cozy and hearty soup featuring wild rice, seasonal vegetables, and warming autumn herbs. Perfectly comforting for chilly evenings and versatile with creamy, dairy-free, or protein-packed variations.

Ingredients

1 cup wild rice, rinsed
1 tablespoon olive oil
1 onion, diced
2 carrots, diced
2 celery stalks, diced
2 cloves garlic, minced
1 sweet potato or butternut squash, diced
8 oz mushrooms, sliced
6 cups vegetable or chicken broth
1 bay leaf
1 teaspoon dried thyme
Salt and black pepper to taste
1 cup cream, half-and-half, or coconut milk (optional for creamy version)
2 cups cooked shredded chicken or turkey (optional)
Fresh herbs (parsley or sage) for garnish

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Instructions

Heat olive oil in a large pot over medium heat.
Sauté onion, carrot, celery, and garlic until softened.
Add mushrooms and sweet potato (or squash), cooking for 5 minutes.
Stir in wild rice, broth, bay leaf, thyme, salt, and pepper.
Bring to a boil, then reduce heat and simmer for 45–50 minutes until rice is tender.
If making creamy, stir in cream, half-and-half, or coconut milk at the end.
For added protein, stir in shredded chicken or turkey and heat through.
Remove bay leaf, adjust seasoning, and garnish with fresh herbs before serving.

Notes

For a dairy-free version, use coconut milk or omit cream. To thicken naturally, blend a small portion of the soup and stir back in. This soup tastes even better the next day as flavors meld.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Soup
Method: Stovetop
Cuisine: American