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Autumn Wild Rice Soup

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Ingredients

Scale

  • 1 cup wild rice (or wild rice blend)

  • 1 tablespoon olive oil or butter

  • 1 medium onion, diced

  • 2 carrots, diced

  • 2 celery stalks, diced

  • 3 garlic cloves, minced

  • 6 cups vegetable or chicken broth

  • 1 bay leaf

  • 1 teaspoon thyme (fresh or dried)

  • 1 cup milk or cream (or coconut milk for dairy-free)

  • Salt and pepper, to taste

  • Fresh parsley, for garnish

  • Optional: 1–2 cups shredded chicken or turkey

Instructions

  1. Heat olive oil or butter in a large pot. Sauté onion, carrots, and celery for 5–7 minutes until softened. Add garlic and cook 1 minute.

  2. Stir in wild rice. Toast for 2 minutes to bring out flavor.

  3. Add broth, bay leaf, and thyme. Bring to a boil, then reduce heat to low. Cover and simmer 45 minutes, until rice is tender and some grains split open.

  4. Remove bay leaf. Stir in milk or cream. Simmer 5 minutes more. Season with salt and pepper.

  5. Optional: Add cooked chicken or turkey and heat through.

  6. Serve hot, garnished with fresh parsley.

Notes

  • Wild rice takes longer to cook than white rice; don’t rush it.

  • Soup will thicken as it sits—just add more broth when reheating.

  • For extra fall flavor, add mushrooms, kale, or sweet potatoes.

Nutrition

Find it online: https://sizzlediary.com/autumn-wild-rice-soup/