Cozy Autumn Wild Rice Soup | Healthy Dinner Recipes Everyone Loves

 Cool evenings, cozy sweaters, and the irresistible aroma of soup simmering on the stove—this is what fall comfort is all about. A warm bowl of wild rice soup has a way of turning any ordinary night into something special, and this vegan version is no exception. Rich with earthy mushrooms, tender wild rice, and sweet butternut squash, it delivers that deeply satisfying flavor that makes you slow down and savor every spoonful.

This soup checks all the boxes for Healthy Fall Winter Recipes while still feeling indulgent and hearty. It’s the kind of meal that works beautifully for relaxed Dinners For Fall, whether you’re cooking for family or meal-prepping for the week ahead. With its cozy textures and warm spices, it easily earns a spot among your favorite Autumnal Dinner Recipes and comforting Fall Entree Recipes.

What makes this dish truly shine is how nourishing and filling it is without relying on dairy. That makes it perfect for anyone looking for comforting Vegetarian Meals Dinner ideas or easy Fall Meals Vegan options that don’t sacrifice flavor. Fans of rustic, seasonal cooking will appreciate how it feels right at home alongside beloved Half Baked Harvest Soup Recipes, offering that same cozy, homemade appeal.

As the temperatures dip, this wild rice soup becomes a go-to choice for Fall Healthy Soup Recipes that satisfy both cravings and nutritional goals. It’s also ideal for anyone searching for Fall Soup Recipes Dairy Free, proving that creamy texture and deep flavor don’t need cream at all. Ladle it into a bowl, pair it with crusty bread, and enjoy a comforting taste of autumn that everyone at the table will love. 🍂🥣

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Cozy Autumn Wild Rice Soup

⭐ 4.8 rating (16 reviews) • Comfort Food • Fall Dinner

Ingredients

• 1 cup wild rice, thoroughly rinsed
• 8 cups low-sodium chicken broth, divided
• 1 tablespoon olive oil
• 1 large onion, finely chopped
• 2 carrots, peeled and diced
• 2 celery stalks, chopped
• 8 oz cremini mushrooms, thinly sliced
• 2 garlic cloves, minced
• 1 teaspoon dried thyme
• ½ teaspoon dried sage
• ¼ teaspoon dried rosemary
• ¼ teaspoon red pepper flakes (optional)
• ½ cup dry white wine
• 1 cup cooked chicken, shredded
• ½ cup heavy cream
• ¼ cup fresh parsley, chopped
• Salt and freshly ground black pepper, to taste
• ¼ cup toasted pecans or walnuts, chopped (for topping)
• ¼ cup grated Parmesan cheese (optional garnish)

Instructions

1. Rinse the wild rice under cold water until clear. Combine with 4 cups of broth in a saucepan.
2. Bring to a boil, reduce heat, cover, and simmer 45–50 minutes until grains split and soften. Drain and set aside.
3. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook 5–7 minutes until softened.
4. Add mushrooms and cook another 5–7 minutes until they release moisture.
5. Stir in garlic, thyme, sage, rosemary, and red pepper flakes; cook 1 minute until fragrant.
6. Pour in white wine, scraping the bottom of the pot. Simmer 2–3 minutes until slightly reduced.
7. Add remaining 4 cups broth. Bring to a simmer, cover, and cook 15–20 minutes.
8. Stir in shredded chicken and cooked wild rice.
9. Add heavy cream and mix until smooth. Season with salt and pepper.
10. Heat gently without boiling.
11. Serve garnished with parsley, toasted nuts, and Parmesan if desired.

Tips & Variations

• Use vegetable broth and omit chicken for a vegetarian version.
• Add sweet potatoes, squash, or kale for extra vegetables.
• Increase red pepper flakes or add cayenne for more heat.
• Thicken with a cornstarch slurry if desired.
• Store refrigerated up to 3 days or freeze up to 2 months.

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