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

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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547 comments on “Cozy Autumn Wild Rice Soup”

  1. 5 stars
    So yummy! We used coconut milk and sweet potatoes, mushrooms, carrots and onions and a Morton salt seasoning. We will definitely be making many more times. Thank you!

  2. 5 stars
    YYYYYAAALLLLLL this soup is SOOOOOO good! I don’t normally comment on…..well really anything but this soup is so good, I had to. I made some modifications (because I always do) but the overall recipe is a staple.

    For those looking for less kale/extra spice on a vegan soup, I made the following adjustments to the crock pot cooking instructions:

    Add to main broth
    – 1.5 jalapeños
    – 1 tbs Old Bay Seasoning (Instead of 1.5 tbs)
    – 1/2 tbs Slap Ya Mama Seasoning
    – 1/2 tbs cracked red pepper

    30 Minutes prior to finish
    – 1.5 handfuls of fresh kale
    – 3 cups of water

    10 minutes prior to finish
    – 1.5 handfuls of fresh spinach
    – 1 can of coconut milk

  3. 5 stars
    I read through all the comments before making this. It got such rave reviews I had to try it. I tweaked it and used butternut squash instead of sweet potato, I added 2 chicken breasts which I cooked in the broth while the rice was cooking, I added herbs de Provence and turmeric for seasoning, and did the coconut milk version with a little bit of wondra for further thickening. My husband picked up wild rice at the store for me and came home with a teeny weeny itty bitty box that cost a fortune. I supplemented with barley because I had it on hand. I love the texture the wild rice brings, will be looking for more affordable wild rice for next time. Everyone loved it, will be making it again and again! Thank you!

  4. 5 stars
    Wonderful recipe! I followed the recipe as written for the pressure cooker, but used oat milk in the roux. Too late I realized that I didn’t have any spinach to stir in at the end, but the soup was fantastic without it. This is a keeper. Thank you for sharing the recipe!

  5. 5 stars
    This soup was so delicious. I followed the exact recipe, except used chicken broth and lowered the Bay Seasoning from 1.5 tbs to 1 tbs (I didn’t want it to be too hot for my toddler). Though my toddler wouldn’t eat the soup (not a surprise-he is super picky), my husband and I both really liked it. I am a novice cook, but like to make soups. I always ask my husband for feedback on what to add/not add, or if I should make it again. Every soup is either too lemony, too salty, etc, but this one “it’s not too anything. It’s good, you should make it again.” Yay! Great recipe and will make again….maybe next time I will try the coconut milk instead of the flour/milk. Thanks!

  6. 5 stars
    I made this stove top version with coconut milk. I put broccoli instead of kale. It turned out so good. Wish I had more room in my tummy (I had 2 bowls and honestly could have kept going if there was more room). Thank you for the recipe. I was a little hesitant using the coconut milk, but you’re right there was no coconut taste, although I do like coconut just wasn’t looking for that flavor in my soup. GREAT VEGAN SOUP!! Thank you for that option.

  7. I made the stove top version and made it vegan by using olive oil instead of butter for the cream sauce, using almond milk instead of dairy. It was on the spicy side, but just enough for us. I used a 4 oz. box of wild rice and cooked the soup for 60 minutes total. Delicious with slices of fresh ciabatta bread.

  8. 5 stars
    Wow, this was fantastic! 8 servings….psst….whatever…. my husband and I had it for our one meal on Sunday afternoon and there is one big bowl left!
    I did change out a couple of things for what I had on hand: black rice for wild, a mix of most of the spices in Old Bay since I didn’t have Old Bay Seasoning, unsweetened soy milk for dairy milk, and a Costco mixed greens blend for kale. I served it in sourdough bowls. It was one of the best things I have made in a long while. Dangerously good soup!

  9. 5 stars
    So easy and delish! We had to go to a few stores to find the bags of just wild rice, but so glad we did. Will definitely make again.

  10. 5 stars
    This is one the of the best soups I have ever made or ate, ever. I sautéed all of the veggies, not the sweet potato, and I add chicken sausage, yum!!!! Tonight I have a baguette and some cheese to dip in it. Beyond yum!!!!

  11. 5 stars
    This soup is SOOOOOOOO delicious and hearty! Perfect for a brisk, rainy, fall day. Definitely going to make again and again. Thank you for sharing!

  12. 5 stars
    I made this for work. Doubled the recipe, added crumbled bacon and cut up chicken breasts. Minus the kale. When I went back to get my crockpot there was just a tiny bit left.

  13. This soup is definite keeper! My husband sent me the recipe, and begged me to make it. Well I’m glad he did, because we both LOVED it!!

  14. 4 stars
    I personally dislike sweet potato (I’m a total killjoy) so I just ignored that part of the recipe lol. I think adding normal russet or yukon potatoes would work well, and next time I think I’ll add turkey sausage too.

    I also think that I could have added more mushrooms. They kinda got lost in the sauce lol.

    Idk what I did wrong, but it seems like my rice has kind of… liquified. Maybe I added too much vegetable stock without realizing it, or maybe I cooked it for too long. I dunno.

    Overall, it was a very lovely recipe and I’ll definitely play with it more in the future.

  15. 4 stars
    It seemed like it was missing something so I added the following:
    More salt
    Couple drops Worcestershire Sauce
    Another bay leaf
    Pinch dried rosemary
    Pinch basil
    Pinch poultry seasoning

  16. This soup is so scrumptious! It received numerous compliments by the same people. Thank you for the recipe.
    I definitely will be cooking this again and again. I used spinach instead of kale since that’s what I had on hand. Usually, I don’t comment but this soup is super!!

  17. Delicious! I’m not a very good cook, so if this recipe tastes good when I make it, it’s a KEEPER!

  18. I added chicken and did it in the crock pot with the coconut milk. So good and so comforting!

  19. Yum!! This hit the spot for the first snowy day of the year. I did not have old bay, so I made my own spice blend with salt, pepper, paprika, bay leaf, ground mustard, cinnamon, nutmeg, ginger, allspice, and a pinch of New Mexico red chile powder. I added one diced red potato. I also cooked some sausage for the rest of the family to add to theirs. Even my husband liked it, and he usually only wants meatloaf. The only issue I had is that I live at high altitude, so the rice took a long time to cook. Next time I would let the rice simmer for 10-15 minutes before adding the veggies. that can of coconut milk makes this soup so satisfying. Will be making it again!

  20. This soup was absolutely delicious! I think it took me close to an hour to cut up everything, and I said “never again”! Well, after tasting this delicious soup I will definitely be making it again soon. We actually liked it better the following day. It’s definitely worth the work involved!

  21. This soup was EVERYTHING! I made it stove top, only difference is I included a diced bell pepper to it and we did use the coconut milk! It was savory, warm and delicious! My fiancé and I are obsessed! Great recipe thank you so much!!

  22. Made this on the stove top and it came out soooo savory and delicious, very happy with the recipe!!! I added two chicken breasts and used spinach instead of kale like you suggested. I had to use 1/2 light cream and 1/2 almond milk in the roux because I was out of milk but no bother.. also used 4 cups vegetable stock and 2 of chicken because I had a carton in the fridge to use up. Eating it now with little artisan breads and butter slices, omg so perfect for a fall day, thankyou!

    • Also I could only find a wild rice blend with basmati etc at the store, but I don’t think it mattered so much?? Is still so delicious.

  23. This looks so yummy! My kids won’t touch anything with mushrooms. Will it ruin the soup to leave them out?

  24. If you use Italian seasoning instead is it an equal amount to the old bay’s seasoning?

  25. I used a whole box of Uncle Ben’s Long Grain & Wild Rice and the seasoning that’s came with that instead of Old Bay. Delish!

  26. Delicious, my new favorite soup.

  27. I love all soups, and this one is definitely going to join the rotation. So delicious. I added two extra cups of stock so that it was a little thinner. It’s great with a roll on a cold day!

  28. Made this tonight on the stovetop in my Dutch oven while enjoying the fall weather. I added about a half cup dry white wine after the onions and garlic to deglaze the pan. Recommend! Thank you for this yummy recipe!

  29. Does this freeze okay?

  30. I made the recipe mostly as written with the ingredients just one extra each of them (love veggies) and it was very satisfying. I added the shredded rotisserie chicken minutes from serving and did cook the kale longer as that is how we like it. I always par-cook my wild rice in a broth made with carrots, celery and onion and that just sits on the stove waiting to be used. My husband thought the one cup was not enough but I did and I put wild rice in lots of dishes. The soup was not blended, I cooked it on the stove top and the sweet potatoes melt into the broth and gives a lovely orange color, like if I had used turmeric. We will be making this again, we bought a pumpkin to add to it (more flavor, color and healthy ingredients) but it was so filling I just couldn’t justify opening it up to add it. I used whole milk and homemade chicken broth and cajun spices instead of Old Bay.

  31. Made this without the sweet potato and added fried chicken tenderloins, chopped up and added 10 min before time was up. Check your wild rice as mine took about 60 minutes for it to soften up. Really a wonderful and warming recipe.

  32. I followed the recipe to a tee, but opted to use coconut milk and it was DELICIOUS!!! My four year old loved it. I prepared it on the stove top and will definitely make it again.

  33. I don’t know, I followed the recipe completely but I just wasn’t impressed. Very salty with the old bay seasoning and not a very good flavor combination with coconut milk, may make again with curry paste or some other seasoning. Sad because I wasted so many veggies, and I usually like most things.

  34. I never comment about recipes but I absolutely had to for this one. This soup is DELICIOUS! I made the vegan version with coconut milk. I also used Cabender’s seasoning instead of Seasoning Salt (by accident). I reduced it to 1TBS and it was the perfect amount of seasoning.

    I’ve shared this recipe with as many people who will listen. It’s that good!

  35. Absolutely delicious! The whole family loved it. I took some shortcuts – using pre-diced onion, carrot, celery and sautéing them all together. Also couldn’t find wild rice in the local market, so used a brown and wild rice blend. I added shredded chicken breast with the kale at the end. Will be making this again!

  36. Oh my goodness this is so good!! I put chicken in mine, left out mushrooms (my fiance hates them even though I love them), used a little Italian and no salt seasoning, and spinach. Delicious!

  37. If you follow the recipe exactly, approximately how large are the servings? 1 cup?

  38. Can anyone tell me how many quarts this makes or how much a single serving measures out to be?

    • Autum Dent and Sarah. I followed the recipe quantities, except I added two more cups of chicken broth, and I used Almond Breeze Coconut milk in place of milk. It made 8 cups. I added my own spices for the Old Bay.

      This recipe was DELICIOUS. I made it on stove top in my dutch oven. I didn’t put a timer on it, but I would highly recommend it. I sauteed my onions really well before adding the garlic, veggies, chicken, rice and broth.
      My chicken breast weren’t quite thawed so I cut them into cubes so they would cook faster. It was amazing. There are several variations that could be used depending on your personal likes. Spinach or Broccoli in place of Kale, butternut squash or even pumpkin in place of sweet potato, etc. You can vary the seasonings to be mild or spicy. I didn’t want to use the Old Bay because I didn’t know if it had MSG or other ingredients that I wouldn’t want to use. This is definitely a keeper.

  39. Made this soup for dinner; it was delicious! Had some fresh made corn bread and viola, dinner done. Thank you!

  40. Added chicken and used spinach. Added in a handful of fresh parsley also. Came inside after an afternoon raking leaves to this yummy soup! The name “Cozy” Autumn Wild Rice Soup is absolutely fitting!! I would give it 6 stars if I could!

  41. So yummy! I made this with added chicken breasts, chicken stock, butternut squash instead of sweet potatoes, and the coconut milk. I ended up adding turmeric during seasoning bc it just felt right based on the flavors. I put it in the crockpot on high for 4 hours. The squash ended up kind of dissolving into the soup, which ended up okay because it just made it creamier. The flavors get better with time. I just had another bowl a couple days after making it and my boyfriend and I agree it’s a winner. Thanks! 🍂🍁🍂

  42. I too am not the best cook and my husband is an excellent cook…we both loved it! I used our instapot, added precooked chicken breast with the kale and used a can of lite coconut milk in place of milk. Perfect! A definite keeper!

  43. Absolutely delicious. Thank you. I used half leek and 1/2 onion.

  44. I made the vegan version using coconut milk and threw in a little fresh tarragon that I needed to us up. Love the Old Bay. Wasn’t sure how it would work but it complements nicely. The soup is so easy to make and to vary. I had some leftover roasted fennel, onions, brussel sprouts and garlic that I added after the fact….also very good. I think when I make this soup again I will try roasting the carrots and sweet potato and/or butternut squash. My vegan daughter loved it so I will definitely be making it again.

  45. This soup is incredible! I made the coconut milk version on the stovetop and I can’t get over how tasty it is. I shared it on Facebook and 4 friends have written to me saying they tried and loved it too, thanks for the amazing recipe!

  46. Do you add the coconut milk in at the beginning or at the end like you would have the cream?

  47. I have never reported on a recipe but this one is so delicious i could not skip commenting. I have made both the regular and vegan versions. Both are delicious but i actually prefer the vegan version and i use butternut squash as well as the sweet potato. Both are equally delicious!! So which ever i have on hand ( sometimes its both) i throw in.

  48. Made recipe as directed rice kinda mushed up , used whole milk for cream sauce and tony chacheres as well as black pepper, onion powder garlic powder and Himalayan sea salt instead of old bay And collards instead of kale it was good but something was missing looked like a nice chowder we at it will probably try again one day with a few tweaks overall pretty good

  49. I like to cook rice separately for soups—it tends to get mushy. How much would you decrease the vegetable stock in this case?

  50. This soup was amazing! Wonderful flavors and vivid colors. My husband enjoyed it as much as I did.