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    Home » All Recipes

    Fall Creamy Wild Rice Soup

    Published: Sep 9, 2022 by Megan

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    This Fall Creamy Wild Rice Soup is hearty with plenty of veggies, creamy broth, sweet potatoes, and wild rice.

    Wild Rice Soup in a bowl with a spoon this recipe

    This soup has the perfect ratio of creamy broth, hearty mushrooms, sweet potatoes, and wild rice.

    Why this is the perfect fall soup

    • hearty with sweet potatoes and wild rice
    • uses a ton of fresh in-season veggies
    • it's even better the next day (and the rice doesn't get mushy at all!)
    Jump to:
    • 🥘 Ingredients
    • 🔪 How to Make Fall Creamy Wild Rice Soup    
    • 🧀 Substitutions
    • 🥡 How to Store 
    • 👩‍🍳Tips & Tricks
    • ❤ Recipe
    • Want more soup recipes?

    🥘 Ingredients

    ingredients for wild rice soup

    Olive Oil: helps to cook the onion and garlic 

    Garlic: adds flavor

    Broth: chicken or vegetable broth, make sure to use low sodium, so your soup isn't too salty

    Wild Rice Blend: wild rice blend is a mix of long grain brown rice, wild rice, and sometimes other kinds of rice

    Carrots, Celery, Onion, Sweet Potato, and Mushrooms: Fall vegetables

    Poultry Seasoning: a great shortcut for adding a ton of flavor to this soup

    Butter and Flour: thickens up the milk to make the soup creamy

    Milk: I used 2%, use whole milk for a creamy soup and low fat for a lighter soup

    Kale: roughly chopped with thick stems removed

    🔪 How to Make Fall Creamy Wild Rice Soup    

    step by step on how to make this soup

    1. Cook Onion and Garlic: Heat 1 tablespoon olive oil in a large pot over medium heat. Add onion and garlic, and cook for 5 minutes, occasionally stirring, until the onions are soft and translucent.  

    2. Cook Veggies and Rice: Add in the broth, wild rice, carrots, celery, sweet potato, mushroom, poultry seasoning, and salt. Bring to a boil,  then reduce to a simmer. Cover and cook for 30 minutes or until the rice is tender.

    3. Make Béchamel Sauce: When there are 5 minutes left on the soup- melt butter in a medium saucepan over medium heat. Add flour and cook for 1 minute, whisking constantly. Once the butter is a light caramel color, whisk in the milk. Continue to cook until the mixture thickens, about 4 minutes.

    4. Combine: Mix in the milk mixture and kale when the rice is done cooking. Cook the soup for 2 more minutes. Remove from heat. Salt and pepper to taste.

    🧀 Substitutions

    You can swap sweet potatoes for russet potatoes and swap kale for spinach 

    🥡 How to Store 

    Store any leftover soup in an air-tight container in the fridge for up to 3-4 days.

    👩‍🍳Tips & Tricks

    Wild rice has a chewier exterior than white rice, and because of that, some people accidentally overcook it. You'll know the wild rice is done when some kernels burst open.

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    ❤ Recipe

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    Wild Rice Soup in a bowl with a spoon

    Fall Creamy Wild Rice Soup

    Print Recipe
    Pin Recipe

    This Fall Creamy Wild Rice Soup is hearty with plenty of veggies, creamy broth, sweet potatoes, and wild rice.

    • Total Time: 1 hour
    • Yield: 6 Servings (12 cups total) 1x

    Ingredients

    Units Scale

    Ingredients for Step 1

    • 2 tablespoon olive oil
    • 1 small white onion, chopped
    • 3 cloves garlic, minced

    Ingredients for Step 2

    • 6 cups of broth, chicken or vegetable
    • 1 cup uncooked wild rice blend
    • 3 medium carrots, chopped
    • 2 stalks of celery, chopped
    • 1 large sweet potato cut into ½” cubes
    • 8 ounces fresh mushrooms, stems removed, sliced
    • 1 tablespoon poultry seasoning
    • ½ tsp salt

    Ingredients for Step 3

    • 3 tablespoons butter
    • 3 tablespoons flour
    • 1 ½ cups milk, any kind

    Ingredients for Step 4

    • 2 cups of kale, roughly chopped with thick stems removed

     

    Instructions

    1. Heat olive oil in a large pot over medium heat. Add onions and garlic, and cook for 5 minutes, occasionally stirring, until the onion is soft and translucent.
    2. Add broth, wild rice, carrots, celery, sweet potato, mushroom, poultry seasoning, and salt. Turn the heat to high and bring to a boil, then reduce the heat to a simmer. Cover and cook for 30 minutes or until the rice is tender.
    3. When there are 5 minutes left on the soup- melt butter in a medium-sized saucepan over medium heat. Add flour and cook for 1 minute, whisking constantly. Once the butter is a light caramel color, whisk in the milk. Continue to cook until the mixture thickens, about 4 minutes.
    4. When the rice is done cooking, add the milk mixture and kale. Cook for 2 more minutes. Remove from heat. Salt and pepper to taste.
    • Author: Megan
    • Prep Time: 25 minutes
    • Cook Time: 35 minutes

    Nutrition

    • Serving Size: 1 Serving
    • Calories: 350
    • Sugar: 8.8g
    • Fat: 13.3g
    • Saturated Fat: 5.5g
    • Carbohydrates: 45.2g
    • Fiber: 3.7g
    • Protein: 13g

    Keywords: Fall Creamy Wild Rice Soup

    Did you make this recipe?

    Tag @MeganvsKitchen on Instagram and hashtag it #MeganVsKitchen

    Want more soup recipes?

    • Autumn Squash Soup
    • 4 Ingredient Potato Soup
    • Slow Cooker Chicken Taco Soup

         

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    Hi, I'm Megan! Welcome to Megan Vs Kitchen. Trying to figure out what to make for dinner? That's tough. Well, I have a lot of quick and simple recipes for you! There are also a few desserts here too 🙂

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