Cozy Autumn Wild Rice Soup

This post may contain affiliate links. Please read my disclosure policy.

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!

Print
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

Leave a Reply

Your email address will not be published. Required fields are marked *

809 comments on “Cozy Autumn Wild Rice Soup”

  1. Just so delicious!!! Used coconut milk and not familiar with old bay seasoning so added some warming spices (nutmeg, paprika, chilli) to taste – really loved it and total bonus that it’s vegan. Thanks so much for this cracker of a recipe, will be one of my regulars!x

    • I’m going to try the recipe tonight! Did you add the coconut milk at the end of cooking or along with everything else from the beginning?

  2. The rave reviews for this soup are fitting. It is absolutely delicious. The flavors are amazing. This has to be one of the best soups we have ever had. Made it exactly as shown, but I did add chicken. Thank you.

  3. Absolutely a hit! Flavors are amazing together! Make sure you follow the cream sauce being THICK. Never really used old bay so I cut back some n glad I did. It is pretty spicey but good. I actually did not have any vegetable broth and I like to make soups with a waterbase, so I used a vegan mushroom bullion and water and this was delicious. It’s a lot less expensive and I believe it’s just as good. And you never have to worry about having vegetable broth in the cupboard. I also cut back on the kale because I’m still learning to use it and learning to like it and I didn’t want to overpower it. So I put about a good handful and it was perfect. I cut every thing up very small pretty much like the picture and that was a great idea because it doesn’t cook very long and you want vegetables tender not overcooked.

    This is such a healthy soup. You could always cut up the vegetables ahead of hand to save time at dinner time.

  4. Hi
    I put in the requisite amount of OLD BAY-don’t know if I completely like it. Added some brown sugar, and coconut milk. My mini peppers and mushrooms were added at the end- not mushy.

    Will try again, with an Old Bay substitute.

  5. Freaking so good. New to instapot, vegetarian, and so nice to find a heart soup that isn’t lentos and curry based. Have you tried freezing this soup? Wondering if it holds up well. Thank you! Heather

  6. I just made this soup last night and it is yummy. My hubby loved it too! I did cook the wild rice mix separately and then added so it wouldn’t be mushy, and I added another carrot! I used heavy cream instead of milk! This was so flavorful! I will be making this again!

  7. Easy crock pot recipe…delicious and there are leftovers!! Thanks for sharing this…

  8. Very yummy! I added chicken to mine. Tastes even better the next day.

  9. This was easy and delicious! The coconut cream and mushrooms are everything !!

  10. Looks delicious! Can this soup be frozen? I like to make huge batches and freeze some for later….

  11. This recipe is AMAZING!! 🙌🙌 I made it for the first time in my Instant Pot, added two chicken breasts (which I shredded) and opted for the can of coconut milk. Super easy and delicious! Already recommended.

  12. I have made this soup twice now and just love it!! The first time, I made it with milk and added chicken. The second time I made it into a Thai coconut curry version by using coconut milk and red Thai curry paste. Great recipe!

  13. I’m a well-seasoned cook, but I was so impressed with how user friendly you made this for readers with your thorough and well written adaptations for veg and chicken-added varieties, and for all cooking methods. This soup is really delicious. I’ve made it several times this winter already. I love the addition of sweet potato and greens, which are not usually associated with the typical wild rice soup. I am not a huge fan of old bay even though I lived in Baltimore and gobbled many bushels of crabs and shellfish liberally seasoned with it. But I did this with Emerils Cajun Seasoning, and it rocked. May try the za’atr and harissa too. Keep up the good work. Kitchen wisdom is such a great thing to share!!

  14. I grew to like this recipe, however with some changes. I used the stovetop version, used spinach instead of kale, added little heavy cream at the end to increase creaminess with the added 2 1/2 times broth. I would carefully add Old Bay seasoning to taste and put carrots, celery, sweet potatoes and mushrooms in the liquid later. I don’t think from the picture the vegetables are intended to be so soft or is this the way it is supposed to be?

  15. We love this recipe so much. I’ve made it for a couple of families and even the littles like it!I’ve been using GF flour and my roux is super lumpy- any suggestions?

    • The roux ratios are off a little funky from what I am used to, but the lumpiness may very well be because your roux is really hot and you are adding too much cold milk at once. You can take your roux off the stove for a minute, then place it back on while you at first drizzle in the milk as you whisk. Don’t stop the whisking! You can gradually start adding more quantities of milk at a time as the volume increases. From the time you first start a cream sauce until all ingredients are added and it’s chilling, you can’t walk away from it. This is why I used my girls each making an alfredo sauce from scratch before I left them alone in the kitchen to have at it. haha Good luck! I am trying this tomorrow.

  16. The rice won’t cook all the way… I cooked it for the full amount of time. It’s making the rest of the ingredients mushy yet the rice is still crunchy? I love the taste but not the texture. How do I fix this?

  17. This soup is now a staple! I make it the vegan way with some alternative flour, butter, and coconut milk. Super delicious. I like to add more kale, carrots and celery than called for :)

  18. Hands down the most delicious soup I’ve ever made!! Used coconut milk to keep it vegan. I was going to give some away to friends but decided to eat it all because it was so good! Lol Thank you!!

  19. Absolutely amazing! I used the can of coconut milk instead and 1 pound of cooked ground beef rather than chicken. I also used 6 cups of organic vegetable broth rather than just water.
    Wondering what the calories might be per serving… Any thoughts?

  20. This recipe is amazing. I made it with the coconut milk and it’s a definite must. I tasted it before I added it and the coconut milk (unsweetened) just adds a great flavor. I also added chicken meatballs for an Italian Wedding flare and added a breast of chicken of which I shredded. I love coming across great recipes.

  21. This one is getting added to my hand written recipe book… Its amazing. We tried it with coconut milk and chicken. The Old Bay seasoning is a must – It really takes this from a beautiful soup to a delicious soup.

  22. Our new go to soup. Bay seasoning is key to its delicious flavor. We like to add coconut milk at end.

  23. Delicious!

  24. Since people are buying stores out of such specific things, I made this using mushroom broth instead of vegetable, and regular potatoes instead of sweet. It turned out so good and hearty! And since this makes so much we now have dinner for a couple more days, and some in the freezer for later. Great meal to have on hand when everything is so crazy!

  25. I made a few substitutions as I didnt have everything on hand – wheat berries instead of wild rice, white mushrooms instead of cremini, skipped kale and added a dollop of coconut milk to my bowl to cool it down. Delicious!

  26. Would I be able to use barley instead of wild rice in this recipe? And if so, would it affect the broth and cooking time?

    • i used half barley and half wild rice since i didn’t have enough wild rice and it turned out so great! i also added a ton of my own spices until it hit the flavor just right :)

  27. It looks yummy yum already! Thanks for sharing this colorful and wholesome recipe.

  28. Good flavor, and filling!

  29. This is a fabulous soup – hearty, healthy, super easy to make and perfectly seasoned. My husband loves it and it is just as good the next day. I love the nutiness of the wild rice. I have shared this with my daughter and daughter-in-law and they both loved it also.

  30. This recipe is absolutely the best! Spring has been slow in coming on Cape Cod and, with the stay at home advisories, we have been yearning for dishes that are comforting, healthy and filling. I have only prepared the soup using the stove top method, so far. The coconut milk adds a lovely balance to the spices. Thank you for sharing this taste bud treasure!

  31. A fantastic surprise. Lots of recipes are disappointing. This will be a frequent flier. Thank you, I loved it.

  32. Absolutely great recipe! We usually HATE kale, but in this recipe it takes amazing! We did add some red pepper flakes just because we like things a bit spicy but we LOVED it, and thank you for putting the 3 different ways of making it! that definitely helped me time wise and figuring out the best way for me to make this awesome dish

  33. How do you get the yellow colour? Mine turned out just plain white and not as appealing!!

  34. We cannot stop making this recipe! We use the coconut milk version and add chicken due to a dairy allergy and it’s amazing. Thank you for this recipe! All of my friends make it now as well!!

  35. Hello! Wondering which step the coconut milk goes in? I’m making it now and wondering if I should put it 10 minutes until it’s cooked like the cream sauce would? Thanks so much

  36. This soup is incredible. I made it with coconut milk and added quite a bit more Old Bay seasoning at the end, but other than that made it exactly as written and it was perfect. This is like $$$ restaurant quality soup.

  37. this recipe is was delicious 😋 first time I made it my husband requested. He said I nailed 🤣

  38. This was a hit with the whole family! I accidentally got the long grain and wild rice (with seasonings) in my Instacart order, so I hoped that the seasoning would be good on its own…and it sure was! Everything else to the letter. Thanks so much for this one that I’ll make often!

  39. Just had to comment on this soup again since this is the second time making it, used coconut milk both times, OMG, it’s so delicious , It’s one of those soups that you just can’t stop eating. I will be making it more often ..thx again for the recipe!,,

  40. Have you tried to freeze batches? How well does it do with the cream base?

  41. As my daughter says sooo amazing, this wS super delicious esp on a damp cold autum/winter day in ireland. I am always lookin more ways to get the Vegas into my children and find it hard, but this was the biggest hit ever!!! Thank u! Only falt is I eid love to gave had a calorie estimate at end but done it myself. Thank u for sharing this amazing recipe!!!!💗

  42. Can I make this soup with jasmine rice instead?

  43. So good! I didn’t have a can of coconut milk so did a cup of box coconut milk (not as rich) with a tablespoon of cornstarch and came out great. Store was out of Old Bay so I threw in similar seasonings. I used a wild rice mix and it needed about 35 min. I don’t mind the white rice getting a little mushy, it just made it thicker! Will definitely make again.

  44. substituted the milk for oat milk and the butter for earth balance to make it vegan. added some nutritional yeast as well. also added the kale 15 minutes before it was done cooking and i like greens in soup a little more cooked. was delicious! got my fiancé to successfully eat a bunch of veggies and mushrooms so that’s always nice! thanks for the delicious recipe will definitely make it again

  45. Easy to make and modify! Thanks for the great recipe!

  46. Yum – going to make it soon, real soon.

    Sincerely,
    Yum-Yum

    P.S. Never heard of Old Bay Seasoning (American thing?).
    I’ll have a look though when in my grocery store.

  47. This is amazing restaurant quality soup! I love it and have made it twice in two weeks. I will probably make it a bunch more this fall and winter. Thank you :)

  48. This! Tastes! Amazing! I used creole seasoning instead of Old Bay, and it turned out SOOO GOOD!!! I’ll be making this a lot. My husband loves it!

  49. Can anyone tell me roughly how many calories this soup is. Thanks

  50. Love the recipe as it’s easy to follow and prepare it.