Hearty Wild Rice Soup: The Ultimate Fall Soup Recipe

Welcome to Taya Bennett’s kitchen, where making baking simple for busy parents and beginners is our mission! As autumn leaves begin to fall and a crisp chill fills the air, there’s nothing quite like a warm bowl of soup to bring comfort. Discover this incredibly comforting wild rice soup, packed with wholesome ingredients and seasonal flavors. It is the perfect fall soup recipe for chilly autumn days, offering both nourishment and warmth.

Why You’ll Love This Fall Soup Recipe

This incredible fall soup recipe is truly a seasonal superstar. You will adore its hearty, satisfying, and wholesome qualities that make it a complete meal. It is packed with an array of vibrant, seasonal vegetables, ensuring every spoonful is bursting with flavor and nutrients. This soup is easily customizable for your preferences; feel free to swap out vegetables or adjust seasonings. It offers both vegan-friendly and gluten-free options, catering to various dietary needs without compromising taste. You can choose between a simple stovetop or a convenient Instant Pot method, making it accessible for any home cook. Plus, it’s ideal for meal prep and makes fantastic leftovers, simplifying your busy weeknights.

Ingredients

Creating this delicious fall soup recipe starts with fresh, quality ingredients. Gather these items to begin your culinary journey:

Further research on wild rice, such as that published in PubMed Central, details its rich nutritional profile and health benefits.

• 6 cups vegetable stock (or chicken stock)
• 1 cup uncooked wild rice*
• 8 ounces baby bella mushrooms, sliced
• 4 cloves garlic, minced
• 2 medium carrots, diced
• 2 ribs celery, diced
• 1 large (about 1 pound) sweet potato, peeled and diced
• 1 small white onion, peeled and diced
• 1 bay leaf
• 1 1/2 tablespoon Old Bay seasoning
• 1 (14-ounce) can unsweetened coconut milk (or see cream sauce option below*)
• 2 large handfuls of kale, roughly chopped with thick stems removed
• Fine sea salt and freshly-cracked black pepper

Notes & Substitutions

Rice: You can use 100% wild rice for a chewier texture or a wild rice blend for variety. Mushrooms: Any mushroom variety works well, such as cremini, button, or shiitake. Vegetables: Feel free to add other root vegetables like parsnips or butternut squash. Spice: Adjust the amount of Old Bay seasoning to suit your taste preference. Creaminess: For a richer, dairy-based option, use heavy cream instead of coconut milk. Greens: Spinach or collard greens make excellent alternatives to kale. Protein: Boost your soup with cooked shredded chicken, turkey, or brown lentils for added protein.

Equipment

You won’t need much specialized gear for this delicious fall soup recipe. Have these basic kitchen tools ready:

• Large Dutch oven or stockpot
• Cutting board and sharp knife
• Measuring cups and spoons
• Instant Pot (optional, for pressure cooker method)
• Ladle for serving

Instructions

Let’s get cooking! Choose your preferred method for this comforting fall soup recipe. Both stovetop and Instant Pot methods yield delicious results, making it easy to fit into your schedule.

Stovetop Method

1. Sauté Aromatics: Heat 1 tablespoon of olive oil in a large Dutch oven or stockpot over medium heat. Add diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until softened. Stir in the minced garlic and cook for another minute until fragrant.
2. Add Vegetables & Seasoning: Add the sliced mushrooms and diced sweet potato to the pot. Cook for 5 minutes, allowing the mushrooms to release their moisture. Stir in the uncooked wild rice, Old Bay seasoning, and bay leaf.
3. Simmer: Pour in the vegetable stock. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer.
4. Cook Rice: Continue to simmer for 40-50 minutes, or until the wild rice is tender and has absorbed most of the liquid. Stir occasionally to prevent sticking.
5. Finish: Stir in the unsweetened coconut milk and chopped kale. Simmer for an additional 5-7 minutes, or until the kale has wilted.
6. Season: Remove the bay leaf. Taste the soup and season with fine sea salt and freshly-cracked black pepper as needed. Serve hot.

Instant Pot Method

1. Sauté Aromatics: Add 1 tablespoon of olive oil to the Instant Pot and select the “Sauté” function. Add diced onion, carrots, and celery. Cook for 5-7 minutes until softened, stirring occasionally. Stir in the minced garlic and cook for another minute until fragrant.
2. Add Vegetables & Seasoning: Add the sliced mushrooms and diced sweet potato to the pot. Cook for 5 minutes, stirring. Stir in the uncooked wild rice, Old Bay seasoning, and bay leaf.
3. Pressure Cook: Pour in the vegetable stock. Secure the lid and make sure the vent is sealed. Select “Manual” or “Pressure Cook” and set the timer for 25 minutes on High Pressure.
4. Release Pressure: Once cooking is complete, allow a natural pressure release for 10 minutes. Then, carefully perform a quick release of any remaining pressure.
5. Finish: Open the lid. Stir in the unsweetened coconut milk and chopped kale. Select the “Sauté” function again and cook for 3-5 minutes, stirring, until the kale has wilted.
6. Season: Remove the bay leaf. Taste and season the soup with fine sea salt and freshly-cracked black pepper as needed. Serve hot.

Pro Tips & Troubleshooting

To make this delicious fall soup recipe even easier and more flavorful, keep these tips in mind.

• Prep Ahead: Chop all your vegetables in advance to significantly cut down on cooking time. Store them in airtight containers in the fridge.
• Toasting Rice: For an extra layer of nutty flavor, lightly toast the dry wild rice in a dry pan for a few minutes before adding it to the soup.
• Soup Thickness: If your soup is too thick, add more vegetable stock or water until it reaches your desired consistency.
• Prevent Soggy: Always add the kale or other greens at the very end of cooking to ensure they remain vibrant and tender-crisp, not overcooked.
• Flavor Boost: Finish your soup with a sprinkle of fresh parsley, thyme, or dill for a burst of fresh flavor just before serving.
• Batch Cooking: This recipe doubles easily, making it perfect for batch cooking and meal prepping for the week ahead.

Serving, Storage & Variations

Enjoying your hearty fall soup recipe is just the beginning! This versatile dish is also great for planning ahead.

• Serving: Serve this comforting soup hot, paired with a slice of warm, crusty bread or a side salad.
• Garnish: Garnish each bowl with a sprinkle of fresh parsley or a dollop of dairy-free sour cream for extra richness.
• Storage: Store any leftover soup in an airtight container in the refrigerator for up to 4 days.
• Freezing: This soup freezes beautifully! Divide cooled soup into individual portions and freeze in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating: Gently warm the soup on the stovetop over medium-low heat, stirring occasionally, until heated through. Add a splash of stock or water if it seems too thick.

Variations

• Creamy Chicken: Add 2 cups of cooked, shredded chicken breast along with the coconut milk for a heartier, protein-packed meal.
• Smoky Lentil: Include 1/2 cup of brown or green lentils with the wild rice and a teaspoon of smoked paprika for a deeper, earthy flavor.
• Butternut Squash: Substitute the sweet potato with an equal amount of peeled and diced butternut squash for a slightly different sweet and earthy note.
• Spicy Kick: Stir in a pinch of red pepper flakes with the Old Bay seasoning for those who enjoy a little heat in their fall soup recipes.

Nutrition

This wild rice soup is a nutritional powerhouse, making it a smart choice for a balanced meal. It provides wholesome fiber, essential for digestive health and satiety. The University of Michigan School of Public Health highlights how dietary fiber is crucial for overall wellness. This soup is rich in essential vitamins and minerals from the variety of vegetables. It is naturally vegetarian, and completely vegan if you use vegetable stock and coconut milk.

Note: Nutritional values are approximate and can vary based on specific ingredients and brands used.

FAQ

Can I use pre-cooked wild rice for this fall soup recipe?
Yes, you can! Adjust cooking time to simmer for just 15-20 minutes after adding the stock, allowing flavors to meld and vegetables to tenderize, then add pre-cooked rice.

Is this soup dairy-free?
Absolutely! This recipe uses unsweetened coconut milk, making it a delicious dairy-free and vegan option.

How do I adjust spice levels?
You can easily adjust the spice by increasing or decreasing the amount of Old Bay seasoning. Add a pinch of red pepper flakes for an extra kick.

What if my wild rice isn’t tender?
If your wild rice is still firm after the recommended cooking time, simply continue simmering with the lid on until it reaches your desired tenderness.

Can I make this soup thicker?
Yes, to thicken the soup, you can mash a portion of the cooked sweet potato or blend a small amount of the soup using an immersion blender.

Is it gluten-free?
Yes, this hearty wild rice soup is naturally gluten-free as long as you use gluten-free vegetable stock and avoid any gluten-containing additions.

Conclusion

Embrace the comforting flavors of autumn with this incredibly satisfying Hearty Wild Rice Soup. It offers a perfect blend of wholesome ingredients, rich textures, and warm spices, making it an ideal meal for any chilly day. This recipe will quickly become your new favorite fall soup recipe for its ease, versatility, and delicious taste. Don’t wait; enjoy a warm, hearty bowl today and bring cozy comfort to your table!

This cozy wild rice soup is the ultimate fall comfort food — a creamy, wholesome one-pot meal featuring wild rice, sweet potatoes, mushrooms, and kale. Vegan, gluten-free, and easy to make on the stovetop or in the Instant Pot!

Print Recipe Pin Recipe

Course: Soup

Cuisine: American, Fall

Calories: 300

Ingredients Equipment Method Notes

Ingredients

  

• 6 cups vegetable stock (or chicken stock)
• 1 cup uncooked wild rice
• 8 oz baby bella mushrooms, sliced
• 4 cloves garlic, minced
• 2 medium carrots, diced
• 2 ribs celery, diced
• 1 large sweet potato (about 1 lb), peeled and diced
• 1 small white onion, diced
• 1 bay leaf
• 1 1/2 tbsp Old Bay seasoning
• 1 can (14 oz) unsweetened coconut milk
• 2 large handfuls kale, chopped (stems removed)
• fine sea salt, to taste
• freshly cracked black pepper, to taste

Equipment

• Large Dutch oven or stockpot
• cutting board and sharp knife
• Measuring Cups and Spoons
• Instant Pot (optional)
• Ladle

Method

 

1. Heat 1 tbsp olive oil in a Dutch oven or stockpot over medium heat. Sauté onion, carrots, and celery for 5–7 minutes until softened. Add garlic and cook for 1 minute more.
2. Add sliced mushrooms and diced sweet potato. Cook for 5 minutes, stirring occasionally.
3. Stir in wild rice, Old Bay seasoning, and bay leaf. Pour in vegetable stock.
4. Bring to a boil, then reduce heat to low, cover, and simmer for 40–50 minutes until rice is tender.
5. Stir in coconut milk and chopped kale. Simmer uncovered for 5–7 minutes until kale is wilted.
6. Remove bay leaf. Season with salt and pepper to taste. Serve hot.

Notes

Use a wild rice blend for a quicker cook time or substitute sweet potatoes with butternut squash. Coconut milk keeps this soup vegan, but you can swap it for heavy cream if preferred. Add cooked shredded chicken or lentils for extra protein. Spinach or collards also work well instead of kale.

Taya Bennett

Taya Bennett is the founder of YumEasyMeals, a platform dedicated to easy, delicious, and quick-to-prepare recipes for busy families. Passionate about everyday cooking, she simplifies meals with practical, accessible, and always delicious ideas.
Discover her creations at: yumeasymeals.com