Let’s Talk About My Slight Obsession With Autumn Wild Rice Soup

Okay, so you know that point in fall where the air finally gets crisp, and your neighbor starts putting pumpkins everywhere? That's exactly when my brain yells: It’s wild rice soup time. One year it rained for two weeks straight and I just kept whipping up pot after pot of this stuff (my family was, um, supportive but they definitely asked about pizza once). There's something about this soup that just hugs you from the inside—its earthy, nutty flavor screams autumn. Sorry, but I just can’t help myself.

Why You’ll Probably Fall For This (Like I Did)

I make this when I've got no idea what’s for dinner. Or when someone’s coming over and I want to look like I tried harder than I did (it’s honestly a tiny bit impressive, if I say so). My kids go wild for it—once they realize there’s bread for dunking. I used to mess up and the wild rice was always too chewy, but I finally figured out how not to rush it. Also, if I'm being real, I throw in whatever veggies are loitering in the back of the fridge.

Here’s What You’ll Need (And Some Swaps)

¾ cup wild rice (sometimes I mix in a bit of brown rice if I'm short—nobody complains)
2 tablespoon olive oil or butter (honestly, I grab whichever is nearest, but Grandma swore by Land O'Lakes butter)
1 onion, chopped (red, yellow, white—it’s all onions to me)
3 carrots, sliced (sometimes I sub in sweet potato, oops—once it was turnips, which tasted, uh...different)
2-3 celery stalks, diced
2-3 garlic cloves, smashed or minced (no vampires in my house, thank you)
7 cups veggie broth (I’ll use chicken broth if I’m not cooking for vegetarians—Better Than Bouillon is my go-to)
1 bell pepper, chopped (optional, adds a splash of color if you ask me)
½ cup mushrooms, chopped (confession: my partner hates them, so sometimes I leave ‘em out)
1 teaspoon dried thyme (fresh if I’ve got it, but who actually does in November?)
½ cup cream (or milk, or skip it for dairy-free—I've even thrown in coconut milk, not bad!)
Salt and pepper, to taste (heavy on the pepper in my kitchen)

Making It Happen: My Not-So-Fancy Directions

Grab your biggest pot (Dutch oven if you’ve got one; any old soup pot works though. Don’t fuss).
Heat the olive oil or butter over medium. Toss in the onion, carrot, celery, and bell pepper if you’re using. Stir that around for about... eh, 5-8 minutes, until the veggies look tired but not mushy. This is when I usually sneak an onion slice, just to check.
Garlic joins the party! Let it sizzle for a minute or so (don’t let it burn—burnt garlic is my nemesis).
Time for the mushrooms and wild rice. Stir a minute. Feels like nothing’s changing, but trust me, it matters. Sprinkle in the thyme, some salt and a whole lot of black pepper.
Pour in the broth. Bring to a boil—then drop the heat, cover, and let it gently simmer. Here’s where patience pays off: 45-50 minutes or until the wild rice splits and is chewy, not tooth-breaking. If it looks soupy at first, don’t worry, the rice soaks up a bunch.
If you’re using cream, pour it in now. Give it another 10 minutes, uncovered. This is where I always taste and (usually) add more salt or a dash of hot sauce. If the soup feels too thick, slosh in another half-cup of broth.
Test the rice—if it’s done, you’re done! If not, let it go another bit. I try not to stir too much, but sometimes forget and it turns out fine anyway.

Scattered Notes From My Soup Experiments

I think it’s even tastier the next day—though sometimes it vanishes overnight. Soup thief? Maybe.
If you overcook the rice, it just gets softer, not ruined—so don’t panic.
Skipped the cream a few times, and actually, it’s still cozy. Dairy-free peeps rejoice.

Things I’ve Tried: Variations (With Varying Success!)

Shredded rotisserie chicken tossed in near the end? A hit.
Leftover roasted butternut squash? Oh my word, do it.
Once I tried smoked paprika—too much—turned the whole pot kind of reddish and weirdly sweet; so, lesson learned: be gentle with that stuff!
I threw in some kale last week, and actually, I liked the chew—but my 10-year-old acted personally offended.

Don’t Sweat The Equipment

A fancy Dutch oven is nice, but any sturdy big pot will work. I once made it in a random thrift-store stockpot and nobody knew the difference. If you don’t have a good knife, a decent bread knife can cut carrots just fine (just, please, watch your fingers!).

Sneaky Storage Advice

Store leftovers in the fridge (but honestly, in my house it never lasts more than a day!). If it thickens up, a splash of water or broth brings it back to life. I don’t love freezing it (the rice gets a bit mushy), but you technically can if desperate.

How I Love To Serve It (Please Steal My Idea)

I’m officially team “big bowl with thick slice of buttered rye on the side”—that’s what my grandpa did and now I can’t eat it any other way. Occasionally someone wants grated parmesan on top. Or a swirl of hot sauce. And if you ignore tradition and serve it in a mug, you’ll get no complaints from me.

Hard-Earned Soup Pro Tips (aka Oops, Lessons)

Don’t crank the heat once you add the cream—once I rushed it and got a weird curdled layer, bleh.
Rinse the wild rice first! One time I skipped that out of laziness (don’t do it)—soup turned out kind of gray and murky. Still tasty though.
If you season too early, taste at the end—rice loves to soak up flavors, so what tastes bland now might be just right later.

FAQ (Because Soup Brings Out The Questions)

Can I use white rice instead? Technically? Yep—but the vibe is different, kind of less nutty and more "regular Tuesday soup." If that’s what you have, go for it, but shorten the simmer.
Is wild rice gluten-free? Yup, it’s actually a grass, not a grain (I learned that by accident when I was reading The Kitchn’s wild rice explainer—great read).
Any trick to making it richer without cream? Oh, I swap in coconut milk or add a small spoon of white miso (I snagged that tip from Cookie + Kate’s soup recipe)
Do I have to babysit it? Not really. Stir every once in awhile, but it’s not like risotto. Set a timer; go fold laundry (if you must).
Can I double it? Yes, and you probably should—but on second thought, make sure your pot’s big enough, unless you like cleaning stove spills...

And hey, if you want some wild rice sourcing options, Lundberg’s wild rice is pretty reliable (and no, this isn’t sponsored, I just like their stuff).

All right—you’ve got everything you need (well, and probably some things you don’t really need). So get cozy, fill up your bowl, take a deep breath of steamy autumn air, and savor the best season for soup. Don’t forget to hide a bowl for yourself in the fridge, just in case the family gets there first…

Autumn Wild Rice Soup