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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 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
    • Fall Creamy Wild Rice Soup
    • 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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    Wild Rice Soup in a bowl with a spoon

    Fall Creamy Wild Rice Soup

    This Fall Creamy Wild Rice Soup is hearty with plenty of veggies, creamy broth, sweet potatoes, and wild rice.
    4 from 1 vote
    Print Pin Rate
    Prep Time: 25 minutes minutes
    Cook Time: 35 minutes minutes
    Total Time: 1 hour hour
    Servings: 6 Servings (12 cups total)
    Calories: 350kcal
    Author: Megan
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    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

    Serving: 1Serving | Calories: 350kcal | Carbohydrates: 45.2g | Protein: 13g | Fat: 13.3g | Saturated Fat: 5.5g | Fiber: 3.7g | Sugar: 8.8g
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    Want more soup recipes?

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

         

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