Name: Healthy Fall Soup Recipe | Creamy Wild Rice & Veggies
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Fall-Inspired
Ingredients: ¾ cup uncooked wild rice; 1 tbsp olive oil or butter; 1 small onion, diced; 2 carrots, peeled and chopped; 2 celery ribs, chopped; 2 cloves garlic, minced; 8 oz mushrooms, sliced; 1 tsp dried thyme; ½ tsp dried rosemary; 1 bay leaf; 5 cups vegetable broth; 1 cup milk (or non-dairy milk); 2 tbsp flour or 1 tbsp cornstarch (for thickening); Salt & pepper, to taste; Fresh parsley or thyme, for garnish

Description

A cozy, creamy fall soup made with wild rice, mushrooms, carrots, and herbs. Vegetarian, hearty, and perfect for crisp autumn nights.

Ingredients

Scale

¾ cup uncooked wild rice
1 tbsp olive oil or butter
1 small onion, diced
2 carrots, peeled and chopped
2 celery ribs, chopped
2 cloves garlic, minced
8 oz mushrooms, sliced
1 tsp dried thyme
½ tsp dried rosemary
1 bay leaf
5 cups vegetable broth
1 cup milk (or non-dairy milk)
2 tbsp flour or 1 tbsp cornstarch (for thickening)
Salt & pepper, to taste
Fresh parsley or thyme, for garnish

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Instructions

Cook wild rice until tender. Drain and set aside.
In a soup pot, sauté onion, carrot, and celery in olive oil for 5–7 minutes.
Add garlic, thyme, and rosemary. Cook 1 minute.
Add mushrooms, cook 4–5 minutes.
Pour in broth and add bay leaf. Simmer 10–15 minutes.
Whisk milk and flour/cornstarch. Stir into soup. Simmer until thickened.
Stir in cooked wild rice, season with salt and pepper.
Remove bay leaf, garnish, and serve.

Notes

Add kale, beans, or leeks for variety.
Freeze leftovers for up to 3 months.
Use coconut milk or cashew cream for dairy-free creaminess.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Soup, Dinner
Cuisine: Fall-Inspired, Vegetarian

Nutrition

Calories: ~325 per serving