Fall Creamy Wild Rice Soup

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.

Jump to:

• 🥘 Ingredients
• 🔪 How to Make Fall Creamy Wild Rice Soup    
• 🧀 Substitutions
• 🥡 How to Store 
• 👩‍🍳Tips & Tricks
• ❤ Recipe
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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.

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❤ Recipe

Want more soup recipes?

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