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Cozy Autumn Wild Rice Soup

A comforting and wholesome soup featuring wild rice, savory vegetables, and fragrant herbs, perfect for chilly autumn evenings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup wild rice Rinse before cooking
  • 1 medium onion, chopped
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 4 cups vegetable broth
  • 1 cup mushrooms, sliced
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup kale or spinach, chopped
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice

Method
 

Preparation
  1. Heat the olive oil over medium heat in a large pot.
  2. Add the chopped onion, diced carrots, and diced celery. Sauté for 5–7 minutes until the vegetables soften and the onion is translucent.
Cooking
  1. Stir in the sliced mushrooms, dried thyme, salt, and black pepper. Cook for an additional 3–4 minutes until the mushrooms have released their moisture.
  2. Add the rinsed wild rice to the pot, stirring well to combine with the vegetables.
  3. Slowly pour in the vegetable broth, bring to a boil, then reduce the heat to low, cover, and let it simmer for about 25 minutes until the rice is tender.
Finishing Touches
  1. Stir in the chopped kale or spinach and lemon juice, and let it simmer for another 5 minutes. Taste and adjust the seasoning if needed.
  2. Ladle the soup into warm bowls, add your favorite toppings, and enjoy.

Notes

Store leftovers in an airtight container for up to 4 days in the refrigerator or freeze for up to 3 months. When reheating, add a splash of broth or water as needed.