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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766 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.

    • Making this tomorrow for a group of friends. I’m using the crock pot version with coconut milk. Do I add the coconut milk in before cooking or wait until I would have added in the milk mixture if I was using that?

  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!!

  13. Delicious! Perfect fall/winter comfort soup. The InstantPot timing was perfect- i even added cut up boneless chicken thighs and they cooked perfectly with the directions as is. Added a 1/2 TBS of sea salt before cooking and it really made the flavors pop!

  14. Delish! Thank you!

  15. SO SO YUMMY! I went for the stove top and coconut milk option and it was delicious! My non-vegan husband and friends loved it as well.

  16. I used the Instant Pot method and was pretty excited to be using some of our hand harvested wild rice. As written, the recipe is very bland. I tried every spice combo I could think of to spice it up at the end. Next time, I would saute the veggies first and probably sub the cream sauce for heavy whipping cream and a little simmer time.

  17. Can you freeze this?

  18. Can this be frozen.

  19. My husband loved it.

  20. Looks wonderful.. wondering if it can be frozen with the coconut milk option?

  21. I made this soup in the instant pot. It was delicious. I added chicken. Will definitely be making again.

  22. Probably the best soup I’ve ever made! So good and simple.

  23. Absolutely delicious soup! We love it! Thank you 😊

  24. Sooooo Yummy! Perfect for a cool fall/winter night. No need to add meat…it’s HEARTY! Will definitely be making this a permanent staple in my dinner lineup. Thanks for the recipe!

  25. Could I freeze this soup once it’s been made?

  26. Really delicious, easy to make. I’m not a kale fan so substituted spinach. Thank you for the recipe!

  27. So excited to try this recipe! Would butternut squash work in place of the sweet potatoes? Would cooking time need to be adjusted for this?

  28. This soup is a new favorite at our house! I have made it several times and it’s always delicious.

  29. Loved this!!! Hearty comfort food at it’s best! Here in MN, the most popular wild rice soup recipe is Byerly’s wild rice soup recipe and it’s good, but this was a different and yet really yummy flavor with the old bay and the mushrooms. Totally adding this to my repertoire of fall soups!

  30. I made the vegan version posted, and it was so good!! Subbed shiitake mushrooms and spinach for baby bella mushrooms and kale, and it was phenomenal.

  31. Very good !! Perfect because you have three different versions depending on how busy you are and how much time you have to get a wonderful filling soup on the table in time for dinner.

  32. If you use purple sweet potato, your soup will be purple.

  33. With the craptastic weather today I was in the mood for soup…this sounded good and had so many good comments I decided to try it. I made it as per recipe but ran into an issue or two. First, I need to remember to add salt now and then lol. I couldn’t figure out why it was so bland at first. Second, all I could find at the store was a wild rice/long grain blend and it ended up more like i pilaf instead of a soup. I was out of veggie stock so I used a cube of herb soup bullion (spelling?) and a couple more cups of water and at the end I used a can of coconut milk. It warmed the tummy on a cold, damp day! I ended up with a big batch after all this so I plan on putting zip lock bags into paper cups and then filling and freezing them. When frozen I’ll take them out of the cups and put in a larger zip top bag – ready meals for those days I just don’t want to cook! lol

  34. Can I freeze the leftovers, If so how long?

  35. I have my own meal prep business and due to the season changing I wanted to make a hearty yet healthy soup. This by far is one of the best soup I have ever made that didn’t have any meat. I actually did the insta pot method and it turned out perfect. It was as flavorful and tasty. I will definitely be keeping this soup in the rotation.

  36. Fabulous – made it for friends – IT WAS A HIT !!!
    Making it for my family tonight
    Made the vegan recipe – perfect

  37. This soup is delicious! Definitely writing it down to make again!

  38. I made this soup today.. I am not one for spicy foods, so that’s why I found the Old Bay overpowered all the other flavors. I would suggest maybe 1.5 tsps.

  39. I made this in the IP with the coconut milk and it turned out perfect. I did something that’s probably sacreligious though. As I was slicing all those mushrooms I realized my kids were NOT going to eat it like that. So I put it through the blender. It is creamy and thick and delicious! I’ll definitely make this again. Thank you!

  40. Thank you so much for including the stovetop instructions! I got bummed when I saw Instant Pot instructions bc I don’t own one, but got so excited when I scrolled and saw Stovetop! 🙏🏼

  41. If using coconut milk, should we try sweetened or unsweetened coconut milk?

  42. Great and super easy. Can you freeze leftover???

  43. This recipe was amazing! I used cajun seasoning instead of old bay because it’s what I had on hand and did the stove top. Fresh off the stove it was great, but i must have stored it wrong because it turned into rice mush the next morning. Once it cooled, I added it to individual containers and put it in the fridge and the next morning it was mush. Flavor was still great. Any idea what i did wrong?

  44. I made this soup on the stove using a rotisserie chicken. Delicious!

  45. Will, I giggled at the thought of wallpaper glue while reading your review. Unfortunately I had the same issue. I tried the stove top method and had to add ALOT of liquid back into this recipe-still being too thick. Next time I will not simmer as long and change the cream sauce which caused it to become paste-like. Recipe was simple and flavor was delicious. I will definitely be trying this again with revisions.

  46. I made this recipe (or my slightly modified version of it) on the stovetop and it was delicious! I’m definitely adding it to my regular soup rotation.

  47. Loved this recipe! I substituted Cajun seasoning for Old Bay, and we noticed that it’s a lot thicker and heartier the next day, which we preferred. Overall a fantastic fall/winter recipe! Also going to try adding some andouille sausage next time as well.

  48. This was delicious! I loved all the veggies and how hearty it was. For the dys-lactics at our house I subbed Lactose free butter and a combo of oat milk and lactose free half and half with great results! I also used GF flour blend in the roux— worked great. This makes a lot and some day, when we can get together with people again, I’ll definitely make this for a larger group. It would easily serve 8 and maybe up to 10.