Cozy Autumn Wild Rice Soup

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
4.8 from 316 reviews

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 4 hours or on low for 8 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.

This post uses Amazon affiliate links.

Vegetarian Cozy Autumn Wild Rice Soup from Gimme Some Oven

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487 comments on “Cozy Autumn Wild Rice Soup”

1 7 8 9
  1. 5 stars
    On a cold late summer day at our lake home in the Northwoods of Wisconsin, this soup was the perfect thing! I make alot of soup, and this was truly one of the best I’ve had! This recipe will be on repeat!

  2. Does this freeze well?

  3. 5 stars
    Delicious! I did it with coconut milk, cajun seasoning (the seasonings i had) and then added chicken breast. it was soooo amazing!!!

  4. 5 stars
    Completely LOVE this delicious soup! Used coconut milk and it’s divine! Our new family favorite soup recipe!
    Thanks for sharing such an inspired recipe!

  5. 5 stars
    So good! I used the can of full fat coconut milk instead of dairy products. I just had a small bowl to check the seasoning and I can’t stop eating it!

  6. Is it possible to turn this into a freezer meal? I know the cream sauce has the potential to separate if frozen…

  7. 5 stars
    Delish!!! The flavors are so good. Very filling. My only complaint is that when you reheat this, there isn’t a lot of liquid.

  8. Question: If you are using coconut milk & an Insta-pot can you add the kale & coconut milk at the outset? Or, maybe just the kale & the coconut milk at the end still??? My family will object to raw kale in the soup & kale doesn’t wilt as quickly as spinach.

  9. 5 stars
    This soup is delicious!! I used a can of unsweetened coconut milk instead of making a roux. Paired with a baguettte and some red wine 😋

  10. 5 stars
    This has become our #1 favorite soup recipe! I discovered it last year and was so excited to pull it out again now that it’s starting to feel like fall. I’ve tried making this with almond sauce, and with coconut milk… but I can say with 100% confidence that the dairy cream sauce is by far the best. It’s worth it, even if you’re sensitive to lactose like I am 🙈😂

  11. 5 stars
    My husband and I absolutely loved the soup. Especially loved using Old Bay Seasoning. I made chicken in my hot air fryer and added that along with an additional 2 cups of broth (actually used chicken bone broth). I had butternut squash in the garden so substituted that for the sweet potatoes. Will definitely make again-there is lots of room for customizing with whatever veggies we have on hand. 😋

  12. This soup is delicious! Very flavourful. I used Italian seasoning instead of Old Bay and it was so good.

  13. I made this soup with wild Shaggy Mane mushrooms that we harvested from the forest and garden carrots. Simply delicious.

  14. 5 stars
    This is definitely a keeper! So flavourful!! Made it with kale and the dairy option. Next time I will try the coconut milk to keep it vegan.

  15. 5 stars
    Thanks for this wonderful recipe made with homemade cheese scones a perfect rainy day dinner ❤️

  16. 5 stars
    This soup is beyond fabulous. Made it with spinach and the coconut milk. We even ate the leftovers – that’s saying something. Thank you for ths fantastic soup!!

  17. My boys are not a fan of coconut oil with that said if using coconut milk can you taste a hint of coconut flavor

    • You can definitely taste a hint of the coconut flavor, but it’s not overpowering at all. (Most of our friends have commented that it just tastes slightly sweet.) If you’re worried, though, you’re welcome to use the original cream sauce posted in the recipe.

  18. 5 stars
    This soup is amazing!! I made it in the slow cooker and opted for the coconut milk version! It is sooo tasty.

  19. Delicious, hearty soup! I used almond milk and it turned out great!

  20. 5 stars
    Delicious! It is around 90 degrees here on the first day of autumn but I refuse to recognize the warm weather. This is perfect in the crockpot! I added a sprig of rosemary as I had it on hand and light coconut milk. I did whisk some of the warm broth with corn starch to help thicken. I was too impatient to let it thicken to eat it lol. Next time I would switch out the sweet potato for butternut squash to add some brightness to all of the heavy flavors. I had that on hand but it was harder to cut up than the sweet potato was.

  21. 5 stars
    Love this soup. I made it with the coconut milk and will make it again maybe increasing the amount of veggies.

  22. 5 stars
    This soup was delicious and so easy to make! I had some leftover rotisserie chicken, so I used that to make chicken stock and added some chicken. We also went the coconut milk route because we have some dairy sensitivities. So good! Thank you for this recipe. It’s totally going into our meal rotation for fall.

  23. Too much old bay. Prob 1 TBL would be perfect. Celery is too flavor forward. Good concept though. Will try again with tweaks

  24. 5 stars
    So amazing! It has a little bit of a bite. Love the flavor that the bay leaf and Old Bay Seasoning add. Next time I’ll add sausage for the meatlovers in my house but it’s perfect without any meat. Definitely a keeper!

  25. 5 stars
    The flavor is absolutely there but DO NOT put the rice in the crock pot. Mine turned into purple grool well before the cook time was finished. Deep down, I knew better and I put the rice in anyway along with the sweet potato. I really think this recipe is best using the stove top method. If one must use the slow cooker, then prepare the rice separately toward the end and add the potato half way into cooking if possible. Otherwise, the dish is excellent!

  26. Per your ideas to switch it up, I added cauliflower & a diced rotisserie chicken. It was soooooo good. Will definitely be making this again. It was so easy in the instant pot. Now I just need to convince someone to do the chopping for me… 😉.

  27. Fantastic Autumn soup! This will be a tradition!
    ( I used 1 TBSP of Old Bay and it was perfect for us)

  28. This soup is FABULOUS! I made it on the stove top and added chicken and it’s delicious!! Will make this again and again.

  29. Absolutely fantastic!! Used chicken broth and coconut milk…no chicken. The taste was incredible…many thanks!!

  30. This soup is life! Hearty, creamy, delicious…just perfect! Thank you for this recipe!

  31. Delicious!!! Perfect with warm, crusty bread on a crisp fall day!! I will definitely be making this again! I used the coconut milk and added shredded chicken. I used the stovetop method, but based on comments, cooked the wild rice separately the day before and added it to individual bowls when serving. My whole family LOVED it!

  32. Not sure where I went wrong. I did it in the crockpot for 8 hours. All of the stock is gone. Think it absorbed all into the rice and everything got mushy, had to throw away :(. I may try it on the stove next time.

  33. It’s our favorite soup! We found this soup last fall when you posted it and have made it at least 10 times since. Always making a double batch so we have plenty of leftovers. We use the coconut milk version as some (me) are plant-based. It is absolutely delicious and loved by vegans and omnivores alike. I can’t wait to make it again Monday night for friends on the first cool night of the year!

  34. So amazingly delicious. Wish I had the nutritional info though !!!

    I’m losing weight and would love to freeze this in one cup servings and keep it legal for my lunches!!

  35. I had left over cashew cream from making vegan Alfredo so I stirred that in. It was a cup of thick cashew cream and it made the soup wonderfully delicious!! I wrote it down so I’d never lose it. Most definitely going to be a fall family staple!! 🤤🤤🤤

  36. Can you use spinach instead of kale?

  37. Absolutely delish… I omitted the cream and coconut milk. I will make it again. The wild rice is very tasty when you cooked it right.

  38. This is amazing soup and perfect for fall! I do a few things differently as I always make soups like this in my Dutch oven on the stove. For example, there’s no need to use a separate pan to make the cream sauce. Instead put in the full amount of butter initially, saute the onions, celery & carrots, when softened add the garlic and saute for a minute or two. Then add the flour and stir and cook 1 minute. Then add the broth, mushrooms, rice, etc. Add the cream in at the end when you put the kale in.

    I’ve also put in a chicken breast or two with the rice, and it adds amazing flavor. After about 20 minutes take the chicken out. Shred it and add back in at the end. I’ve also made it with butternut squash instead of sweet potatoes, which is delicious as well.

  39. My husband and I did not enjoy this at all. In fact, we didn’t eat it after we tasted it. We had never had old bay seasoning before, and I did add coconut milk. Maybe a different seasoning, and using the flour option would be better for us. I couldn’t understand why we didn’t like it because we love the other ingredients.
    I have made several of your recipes, and absolutely LOVED them.

  40. Delicious! I used coconut milk instead of the flour and milk and it was perfect. Will make again. Perfect autumn soup.

  41. Holy deliciousness. I made this as is (stovetop version) and love it. I will try the coconut milk variation next time. This is going to be a go to recipe. So yummy!

  42. I loved this recipe. I also added 1/2 cup of hard red wheat and a baked pie pumpkin cut up into chunks. I also recommend adding considerably more old bay seasoning. Snacking on the roasted pumpkin seeds while eating this soup, really brought everything together.

  43. Oh WOW, this was delicious! I switched out Kale for Spinach, coconut milk instead of milk, flour and butter and I added ground Turkey! I also added some season salt! Was fantastic!

  44. Excellent soup recipe. It has some of the most depth and richness I’ve tasted in a vegetarian soup. Perhaps it’s the umami from the mushrooms? I used skim milk for the creaminess since it was all I had but I can imagine how much the texture would change with something with more fat! Will definitely make again.

  45. I just made this with the coconut milk and OH MY—I love it!! What great flavor combinations. I can’t decide exactly what it is that really makes it. The yam with the mushroom? The Old Bay? Who knows! But it’s really delicious. I loved having the yam/sweet potato in there to add the sweetness and fill me up.

  46. This is delicious! I added a chicken breast and cooked it in the crockpot around 4 hours on high. I added coconut milk instead of the cream sauce! It was an easy recipe and I will definitely make it again.

  47. LOVE this soup recipe!! It has amazing flavor. I’m vegan, so I made it with the coconut milk, and the whole family loved it, even the non- vegan ones!

    Thank you for sharing. I’m making it again this weekend for a family get together.

  48. I made this in the slow cooker with coconut milk and a wild rice blend. It was delicious and creamy and easy. My husband thought it was delicious and so did my 10-year-old. Great recipe.