Cozy Autumn Wild Rice Soup
A hearty and comforting wild rice soup perfect for a chilly autumn day. Loaded with vegetables, herbs, and tender wild rice.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1.5 cup cooked wild rice
- 1 tablespoon olive oil
- 1 cup diced yellow onion
- 2 medium carrots, peeled and diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 8 cups vegetable broth
- 1 cup milk or half-and-half for richer soup
- 0.5 cup all-purpose flour
- 0.5 cup unsalted butter
- 0.5 cup chopped fresh parsley
- 0.5 teaspoon dried thyme
- 0.25 teaspoon black pepper
- 1 teaspoon salt or to taste
Instructions
Preparation Steps
- In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, until softened, about 8-10 minutes.
- Add the minced garlic and cook for 1 minute more until fragrant.
- Whisk in the flour until a smooth paste forms. Cook for 1 minute, stirring constantly.
- Gradually whisk in the vegetable broth until smooth. Bring the mixture to a simmer, stirring frequently, until it begins to thicken.
- Stir in the milk (or half-and-half), cooked wild rice, dried thyme, black pepper, and salt. Cook for another 5-10 minutes, or until the soup is heated through and has reached your desired consistency.
- Stir in the fresh parsley just before serving.
Notes
Serve hot with crusty bread or a side salad.