This Fall Creamy Wild Rice Soup is hearty with plenty of veggies, creamy broth, sweet potatoes, and wild rice.
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!)
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🥘 Ingredients
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
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.
Fall Creamy Wild Rice Soup
Ingredients
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 teaspoon 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
- 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.
- 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.
- 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.
- 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.
Nutrition
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