Cozy Autumn Wild Rice Soup

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This Cozy Autumn Wild Rice Soup is full of hearty seasonal vegetables and wild rice (plus chicken, if you would like), it’s wonderfully creamy and comforting, and easy to make in the Instant Pot, Crock-Pot or on the stovetop.

Cozy Autumn Wild Rice Soup Recipe

For those days when you’re craving a cozy, creamy, comforting bowl of soup…I have the perfect new recipe for you.

It’s a riff on the classic chicken and wild rice soup of my childhood.  But in lieu of the chicken (which you’re still welcome to add if you’d like), I’ve loaded this soup up instead with lots and lots of seasonal veggies.  And added in some bolder savory seasonings.  And lightened it up a bit by using milk instead of heavy cream.  And the result?

Basically the most delicious, hearty, sweet-and-savory, thick-and-creamy, comforting soup a girl could ask for.  ♡

Plus, more good news!  It’s easy to make in either the Instant Pot (pressure cooker), Crock-Pot (slow cooker), or on the stovetop — your choice.  And you can adapt the recipe to be gluten-free and/or vegan, if you prefer.  Options, options.  So if you’re ready to cozy up with a warm bowl of soup yourself, load up a shopping bag full of veggies and wild rice, and let’s make some together.

Cozy Autumn Wild Rice Soup Recipe | 1-Minute Video


Cozy Autumn Wild Rice Soup Recipe -- made in the Instant Pot (pressure cooker)

Wild Rice Soup Ingredients:

To make this Cozy Autumn Wild Rice Soup recipe, you will need:

  • Wild Rice: I used and loved 100% wild rice (affiliate link) in this recipe, not a wild rice blend.
  • Vegetable Stock: Or chicken stock, whatever you happen to have on hand.
  • Autumn Veggies: Sweet potato, carrots, celery, onion, baby bella mushrooms and garlic.
  • The “Bays”: Old Bay seasoning plus a bay leaf, to season our soup.  (Or see ideas below on different seasoning ideas.)
  • The Cream Sauce: Made from butter, flour and milk, which we will mix up at the end of the cooking time.  Or see options below for a gluten-free and/or vegan alternative.
  • Kale: I also added in lots of fresh kale at the end, or you could sub in baby spinach or collard greens.
  • Salt & Pepper: Don’t forget ’em!

Cozy Autumn Wild Rice Soup Recipe in Stockpot

How To Make Wild Rice Soup:

I have included detailed instructions below for how to make this wild rice soup recipe either in the Instant Pot (pressure cooker), Crock-Pot (slow cooker), or on the stovetop.  But here are the basics. ;)

  1. Cook the base of the soup: Whichever cooking method you choose, we will simmer the base soup ingredients (veggies, rice, broth, seasonings) until the rice is cooked and tender.
  2. Make your cream sauce: Then during the last 10 minutes that the soup is cooking, prepare your cream sauce in a separate saucepan.  Melt the butter, whisk in the flour, then stir in the milk and cook — stirring frequently so that the bottom does not burn — until thickened.  The sauce should be very thick.  (Or skip this whole step and add in a can of coconut milk instead, which is vegan and also incredibly delicious in this recipe.)
  3. Add in the cream sauce and kale: And stir to combine.  Then taste and season with salt and pepper as needed. And…
  4. Serve warm: Preferably with a nice hunk of crusty bread, or some oyster crackers, or whatever sounds good. :)

Cozy Autumn Wild Rice Soup with Kale (Vegetarian)

Possible Variations:

Want to mix things up a bit?  Feel free to:

  • Add chicken: You can either add pre-cooked/shredded chicken.  Or add a chicken breast (or two) to the pot and let it cook along with the rice and veggies, then remove and shred it once it has cooked through.
  • Add more veggies: There are so many other veggies that would be great in this soup too, like cauliflower, butternut squash, parsnips, bell peppers…whatever sounds good!
  • Use a different seasoning: If Old Bay seasoning isn’t your fave, feel free to use any other blends that you like, such as:
  • Make it gluten-free: Feel free to use the vegan option below (it’s delicious!).  Or skip the roux (the butter/flour step) for the cream sauce, and just whisk 1.5 tablespoons gluten-free cornstarch into a saucepan of cold milk.  Heat the milk until it just barely reaches a simmer, whisking frequently, and the milk will thicken up.  Then add it to the soup.  As always, be sure to check that all of your other ingredients are certified gluten-free.
  • Make it vegan: Skip the cream sauce altogether and add in 1 (15-ounce) can of full-fat coconut milk instead.  To be honest, I love the coconut milk version even more than the dairy!

Cozy Autumn Wild Rice Soup Recipe (Vegetarian / Vegan / Gluten-Free)

What To Serve With This Soup:

I recommend serving this wild rice soup with…

More Cozy Soup Recipes:

A few more of my faves, if you’re looking for more soup inspiration. ♡

Hope you enjoy this one, friends!

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Cozy Autumn Wild Rice Soup Recipe

Cozy Autumn Wild Rice Soup

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 60 minutes
  • Yield: 8 servings 1x

Description

This Cozy Autumn Wild Rice Soup is wonderfully creamy and comforting.  See tips above for how to modify this recipe to be gluten-free and/or vegan, if you prefer.


Scale

Ingredients

  • 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
  • 3 tablespoons butter
  • 1/4 cup all-purpose flour
  • 1 1/2 cups milk
  • 2 large handfuls of kale, roughly chopped with thick stems removed
  • Kosher salt and freshly-cracked black pepper

Instructions

Instant Pot (Pressure Cooker) Method:

  1. Combine vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf and Old Bay seasoning in the bowl of an Instant Pot pressure cooker.  Stir briefly to combine.
  2. Cover and set vent to “sealing”.  Cook on manual (high pressure) for 25 minutes.  Let the Instant Pot rest there for an extra 10 minutes (natural release).  Then carefully turn the vent to “venting” and release the remaining pressure (quick release).  Remove lid and discard the bay leaf.
  3. Meanwhile, during those final 10 minutes of pressure cooking, prepare your cream sauce on the stove.  In a medium saucepan, cook the butter over medium-high heat until melted.  Whisk in the flour until combined, and cook for 1 minute.  Gradually add in the milk, and whisk until combined.  Continue cooking, stirring frequently, until the mixture nearly comes to a simmer and has thickened.  (It should be very thick.)
  4. Add the cream sauce and kale to the soup, and stir gently until combined.  Taste and season with salt and pepper (plus any extra Old Bay seasoning, if you would like) as needed.
  5. Serve warm.  Or transfer to sealed container(s) and refrigerate for up to 4 days.

Crock-Pot (Slow Cooker) Method:

  1. Combine vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf and Old Bay seasoning in the bowl of a large slow cooker.  Stir briefly to combine, then place the lid on the slow cooker.
  2. Cook on high for 2-3 hours*, until the rice is cooked and tender.
  3. Meanwhile, during those final 10 minutes of slow cooking, prepare your cream sauce on the stove.  In a medium saucepan, cook the butter over medium-high heat until melted.  Whisk in the flour until combined, and cook for 1 minute.  Gradually add in the milk, and whisk until combined.  Continue cooking, stirring frequently, until the mixture nearly comes to a simmer and has thickened.  (It should be very thick.)
  4. Add the cream sauce and kale to the soup, and stir gently until combined. Taste and season with salt and pepper (plus any extra Old Bay seasoning, if you would like) as needed.
  5. Serve warm.  Or transfer to sealed container(s) and refrigerate for up to 4 days.

Stovetop Method:

  1. Heat (an extra) 1 tablespoon butter in a large stockpot over medium-high heat.  Add onion and sauté for 5 minutes, stirring occasionally, until soft and translucent.  Stir in the garlic and cook for an additional 1-2 minutes, stirring occasionally, until fragrant.
  2. Add in the vegetable stock, wild rice, mushrooms, carrots, celery, sweet potato, bay leaf and Old Bay seasoning.  Stir to combine.
  3. Continue cooking until the soup reaches a simmer.  Then reduce heat to medium-low, cover and simmer for 45 minutes, or until the rice is tender, stirring occasionally.
  4. Meanwhile, during those final 10 minutes, prepare your cream sauce in a separate saucepan on the stove.  In it, cook the butter over medium-high heat until melted.  Whisk in the flour until combined, and cook for 1 minute.  Gradually add in the milk, and whisk until combined.  Continue cooking, stirring frequently, until the mixture nearly comes to a simmer and has thickened.  (It should be very thick.)
  5. Add the cream sauce and kale to the soup, and stir gently until combined. Taste and season with salt and pepper (plus any extra Old Bay seasoning, if you would like) as needed.
  6. Serve warm.  Or transfer to sealed container(s) and refrigerate for up to 4 days.


Notes

*Coconut Milk Option: As mentioned above, if you would like to skip making the cream sauce (butter, flour, milk), feel free to just add in a can of full-fat coconut milk instead.  It’s dairy-free and vegan, and absolutely delicious in this recipe!  (After making this soup dozens of times, I now prefer this option to the dairy cream sauce option.)

*Wild Rice: I used 100% wild rice (not a blend), which I love and recommend for this soup.  Cooking time may vary if you use a wild rice blend.

*Slow Cooking: If using the Crock-Pot method, I recommend keeping a close eye on the soup in the last hour to be sure that the rice doesn’t overcook and soak up all of the broth.  That said, if it does soak up more of the broth than you’d like, just stir 1-2 cups of extra veggie stock into the soup after the rice has finished cooking.

This post contains affiliate links.

Vegetarian Cozy Autumn Wild Rice Soup from Gimme Some Oven

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725 comments on “Cozy Autumn Wild Rice Soup”

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  1. Fantastic recipe! Did a couple of different things:
    – Instead of Old Bay, I seasoned with a couple sprigs’ worth of fresh thyme. DELISH.
    -I like my rice a little less al dente, so after adding the cream sauce I brought it back up to a boil to soften the rice up some more and thicken the soup.
    -Also opted for spinach over kale, and used a white sweet potato instead of orange.
    SO GOOD! Didn’t miss the meat one bit :)

  2. This was fantastic! I didn’t have a regular onion, but I used 2 leeks instead. I did leave the instapot on natural release for 18 minutes instead of 10 only because I forgot about it, but I thought the rice and veggies were perfect. Thank you!!

  3. Awesome! So I did this in the instapot and did it with oat milk/oat flour, when I added it to the pot there were lumps, I turned it to warm, added larger sliced mushrooms and kale – and I had two corn on the cobs I trimmed the kernals off. Surprisingly the corn I thought was a great addition as it added a texture. After on warm about 20m all lumps were gone and the added mushrooms were perfect. Next time I make this I will just use oat milk and cut the sweet potatoes larger- they got lost in the soup

  4. Loved this soup. Added chicken breast and did not have Old Bay so used a cajun spice had on hand. I cooked my rice in chicken broth for short time before adding to vegetables. Will make sweet potato dices larger so they hold up better even though I added the last 1/2 hour of coking. Looked like the picture. Beautiful soup and sooo delicious. Very simple to make. Have not used this site before but will go back often. Thanks Ali

    • This soup is so delicious! Everyone ate multiple bowls and my youngest is 4. We used the coconut milk in ours and the aroma was divine. Well done!

  5. This recipe is amazing! I used Cajun seasoning and coconut milk for mine. Best soup I’ve ever made, highly recommend.

  6. Made the following changes: grocery store did not have wild rice so I used Wild/Brown rice combo, and didn’t have mini mushrooms so I used regular and chopped them up. Otherwise I followed the stovetop recipe exactly, making the roux version. Turned out perfect!! It’s late at night so I only had a couple of tastes – can’t wait to eat this for lunch tomorrow! My hubby and friends are sailing a boat for an 8 hour trip tomorrow, and it’s going to be almost freezing in the morning so they will need something warm. Hopefully this hits the spot! Looks just like the photo and tastes great! Thank you for this delicious, easy recipe. :)

  7. It’s a miss for me. Soup was done in half the time the recipe said. It was a big pot of wallpaper paste

  8. Hi! This looks amazing! Do you know if I could try it with almond milk instead of dairy milk? I try to avoid dairy but also don’t love coconut milk. TIA!

  9. This recipe turned out very well! We used it for our Meals on Wheels program so we had increase the recipe quite a bit since we cook for 80-100 people and it still turned out great. Loved that it was simple but still tasty.

  10. This was so dope! Solid Monday night dinner. Thank you!

  11. To celebrate the fall equinox my daughter made this with her 4 and 6 yr old boys today. It was delicious! I bought the ingredients on my way home and made it tonight. I used purple rice instead of wild. It was delicious also. Neither of us used kale. We both used the IP. Yum. The boys loved it also

  12. I did the Instant Pot version of this recipe. It is delicious! Next time I will try it with the coconut milk because that would really add a great flavor. Start to finish 35 min. Absolutely wonderful! I am in Wisconsin, this will be a perfect fall or after cross country skiing dinner. Thank you!!