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Cozy Autumn Wild Rice Soup
Dominique

Cozy Autumn Wild Rice Soup

Cozy Autumn Wild Rice Soup offers a symphony of earthy flavors, rich textures, and a creamy, satisfying finish. It’s a perfect plant-forward meal, ideal for gathering loved ones around the table, embodying the very essence of fall in every spoonful.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 335
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large yellow onion, finely diced
  • 2 medium carrots, peeled and finely diced
  • 2 stalks celery, finely diced
  • 8 ounces cremini mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried sage
  • 1/2 teaspoon smoked paprika
  • 1/4 cup all-purpose flour
  • 6 cups vegetable broth
  • 1 1/2 cups cooked wild rice
  • 1 cup canned full-fat coconut milk
  • 1 tablespoon nutritional yeast
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Fresh parsley or thyme, chopped for garnish

Method
 

  1. Cook the wild rice according to package instructions and set aside.
  2. In a large Dutch oven, heat olive oil over medium heat and sauté the onion, carrots, and celery for 8-10 minutes.
  3. Add the sliced mushrooms and continue cooking for 5-7 minutes. Stir in the garlic and cook for 1 more minute.
  4. Sprinkle in the thyme, sage, and smoked paprika. Cook for 1 minute, then add the flour, stirring for 2 minutes.
  5. Gradually pour in vegetable broth while whisking to prevent lumps. Bring to a simmer.
  6. Cover and simmer for 15-20 minutes.
  7. Stir in the cooked wild rice, coconut milk, and nutritional yeast, then simmer for another 5-10 minutes.
  8. Season with salt and black pepper, garnish, and serve.

Notes

Allow the soup to cool before storing. It can be refrigerated for up to 4-5 days or frozen for 3 months. Reheat gently on the stovetop.