Embrace the season with a comforting bowl of Cozy Autumn Wild Rice Soup. This hearty and nourishing soup captures the essence of fall in every spoonful, marrying the earthy richness of wild rice with a medley of seasonal vegetables and aromatic spices. Savor this great combination of creamy mushroom soup and spiced sweet potato. I'm sure you'll love this one!
As opposed to our Italian Meatball Soup and our Chicken and Dumplings Soup, this soup is does not contain any meat protein. You could even replace the chicken broth with veggie broth and omit the heavy cream, in order to make it completely vegan.
Using wild rice adds such an rich earthy taste to a dish. It is also very delicious when added to cold salads like our Chicken Wild Rice Salad.
Ingredients
- Chicken Broth
- Heavy Cream
- Cooked Wild Rice
- Cremini Mushrooms
- Garlic
- Onion
- Carrots
- Celery
- Sweet Potato
- Fresh Baby Spinach
- Rosemary
- Cinnamon
See recipe card for quantities.
Instructions
In a large Dutch oven, drizzle the olive oil and cook the rosemary, diced yam, celery, carrot, and onion. Roast until you get a nice roast on the yam.
Continue by adding the garlic, mushrooms, spinach, salt, and cinnamon to the pot. Cook for until the mushrooms and spinach have reduced.
Deglaze the Dutch oven with the chicken stock and then add the heavy cream.
Add the cooked wild rice to the pot and bring the soup to a simmer. Place the lid on the Dutch oven and simmer on low for 15-20 minutes.
Substitutions
- Broth - Use vegetable broth or even beef broth instead of chicken broth.
- Squash - Sometimes you can find cubed squash in the frozen vegetable section of the grocery store. You could use this instead of a sweet potato.
- Vegetables - Soups are a great way of using up vegetables. Adding diced bell peppers for extra color is a great way to add to this soup.
Even if your reader doesn't follow a specific diet (eg. gluten free), they may have friends or family that they're cooking for that could use this. This is also a great idea to link out to another blogger with a similar recipe that fits a different diet.
Variations
- Protein - Add some shredded turkey or chicken to this soup for extra protein.
- Vegan - Use vegetable broth instead of chicken and omit the heavy cream from the recipe, if you want to make this recipe vegan.
Storage
Store this soup in airtight containers. Place in the refrigerator for 3-4 days. This soup also freezers very well if you want to double the batch and have some ready to do in the next couple of months.
Recipe
Cozy Autumn Wild Rice Soup
Ingredients
- 1 tablespoon Olive Oil , to cook
- 6 cups Chicken Broth
- 1½ cup Cooked Wild Rice
- 1 large Sweet Potato , peeled and cubed (small)
- 1 large Carrot , peeled and chopped small
- 2 ribs Celery , chopped small
- 1 large White Onion , chopped small
- 4 cloves Garlic , minced
- 4 cups Fresh Baby Spinach
- 10 oz Cremini Mushrooms , halved and sliced
- 1` teaspoon Salt
- ½ teaspoon Ground Cinnamon
- 1 teaspoon Dry Rosemary
- 1 cup Heavy Cream
Instructions
- Prepare all your vegetables and have them ready to go before starting the recipe.
- Heat a large Dutch oven on medium-high heat. Drizzle in the olive oil and rosemary. Let the rosemary sizzle in the olive oil for a minute to release its aromas. Add in the sweet potato, celery, onion, and carrot pieces. Cook for 5-10 minutes to get a nice roasted color on the vegetables.
- Add in the sliced mushrooms, spinach, garlic, cinnamon, and salt. Cook until the mushroom and spinach have reduced.
- Deglaze the Dutch oven by adding the chicken broth. Continue by adding the heavy cream and the cooked wild rice.
- Bring to a boil, reduce the heat to low and place the lid on the Dutch oven. Simmer for 15-20 minutes. Serve and enjoy!
