Can I use a wild rice blend instead of pure wild rice?

Yes, you can use a wild rice blend, but cooking times may vary. A blend often contains brown or white rice, which cooks faster, so keep an eye on the texture to avoid overcooking. The flavor will still be hearty and comforting, just slightly different from using pure wild rice.

How do I make Cozy Autumn Wild Rice Soup vegan?

To make it vegan, replace the heavy cream with coconut milk or cashew cream and use vegetable broth. Skip any chicken or meat additions, and you’ll still get a creamy, satisfying soup packed with seasonal vegetables.

Can I prepare this soup ahead of time?

Absolutely! This soup actually tastes better the next day as the flavors meld. Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stove, adding a splash of broth if needed to maintain creaminess.

What’s the best way to thicken the soup without flour?

If you want a thicker soup without using flour, try a cornstarch or arrowroot slurry. Mix a small amount with cold water and stir it in toward the end of cooking. This keeps the soup creamy while remaining gluten-free.

Can I freeze Cozy Autumn Wild Rice Soup?

Yes, freeze the soup in airtight containers, but leave out delicate greens like kale or spinach—they’re best added fresh when reheating. Dairy-free versions freeze especially well and maintain their creamy texture.

Cozy Autumn Wild Rice Soup: 5 Irresistible Comfort Recipes

Description

Warm up with this Cozy Autumn Wild Rice Soup, packed with hearty vegetables, wild rice, and creamy comfort for fall evenings.

Ingredients

Scale

1 cup wild rice, rinsed and drained
6 cups vegetable or chicken broth
1 medium sweet potato, peeled and diced
2 medium carrots, sliced
2 stalks celery, chopped
1 medium yellow onion, diced
3 cloves garlic, minced
1 cup mushrooms, sliced
2 cups kale or spinach, chopped
1 cup heavy cream or dairy-free alternative
2 tablespoons olive oil or butter
1 teaspoon thyme
½ teaspoon sage (optional)
Salt and black pepper to taste
Optional: shredded chicken or white beans

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Instructions

Heat olive oil or butter in a large pot over medium heat.
Sauté onions, celery, and carrots until softened.
Add garlic and mushrooms, cook until fragrant.
Add wild rice, broth, and herbs; bring to boil.
Reduce heat and simmer 40-50 minutes until rice is tender.
Stir in cream or dairy-free alternative.
Add chopped kale or spinach and cook until wilted.
Season with salt, pepper, and optional protein.
Let rest a few minutes before serving.

Notes

Soup can be made ahead and stored in the refrigerator up to 4 days.
Reheat gently, adding extra broth if needed.
Freeze without delicate greens; add them fresh when reheating.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl (approx. 1 1/2 cups)
Calories: 280
Sugar: 6g
Sodium: 650mg
Fat: 14g
Saturated Fat: 6g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 5g
Protein: 7g
Cholesterol: 25mg