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Autumn Wild Rice Soup

Autumn Wild Rice Soup
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Hearty Autumn Wild Rice Soup packed with nutritious vegetables, earthy wild rice, and flavorful herbs in savory broth. Perfect comforting meal for fall days.

Ingredients

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  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 2 cloves garlic, minced
  • 8 cups vegetable or chicken broth
  • 1 cup wild rice, rinsed
  • 1 cup mushrooms, sliced
  • 1 cup butternut squash, cubed
  • 1 teaspoon dried thyme
  • 1 teaspoon dried sage
  • 1 bay leaf
  • Salt and pepper to taste
  • 1/2 cup heavy cream or coconut milk (optional)
  • 2 cups kale or spinach, chopped
  • 1 cup cooked chicken or turkey, shredded (optional)

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat.
  2. Add onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until vegetables are softened.
  3. Add minced garlic and cook for another minute, stirring constantly, until fragrant.
  4. Pour in broth and add rinsed wild rice, mushrooms, butternut squash, thyme, sage, and bay leaf. Season with salt and pepper.
  5. Bring to a boil, then reduce heat to low and cover. Simmer for 40-50 minutes, stirring occasionally, until wild rice is tender.
  6. If using cooked chicken or turkey, add during the last 10 minutes of cooking.
  7. Remove bay leaf. Stir in heavy cream or coconut milk if using, along with chopped kale or spinach. Cook for 5 minutes until greens are wilted.
  8. Adjust seasoning if needed and serve hot.

Notes

  • Rinse wild rice thoroughly before cooking. Use low-sodium broth to control salt levels.
  • Soup thickens as it sits. Add extra broth when reheating to reach desired consistency.
  • Freeze before adding cream for best results. Can be frozen for up to 3 months.

Nutrition

Find it online: https://www.benefitiany.com/autumn-wild-rice-soup-recipe/