Fall Soup Recipes

By Elias Carter

Autumn Wild Rice Soup: A Cozy Harvest Companion

Every autumn, I find myself craving more than just pumpkin spice. I want hearty, textured comfort that captures the essence of fall’s bounty. Wild rice, with its nutty flavor and chewy bite, feels like the perfect bridge between early harvest and year-end celebration.

This soup is my quiet ode to seasonal change. It brims with earthy vegetables, fragrant herbs, and that satisfying pop of wild rice. Cooking it fills my kitchen with warm aromas even before the first spoonful.

Renowned for its resilience in chilly weather, wild rice offers an unexpected twist to traditional soups. The creamy broth embraces each grain, resulting in a dish that’s both nourishing and adventurous. It’s a reminder of nature’s slow, beautiful transformation.

Hearty Wild Rice and Vegetable Soup

This soup features nutty wild rice simmered with earthy vegetables and fragrant herbs in a creamy broth. The dish offers a textured, filling consistency with the occasional chew of wild rice and tender vegetables, presenting a warm, rustic appearance.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 1 cup wild rice rinsed and drained
  • 2 tablespoons olive oil or any vegetable oil
  • 1 medium onion finely chopped
  • 2 carrots carrots diced
  • 2 stalks celery diced
  • 3 cloves garlic minced
  • 6 cups vegetable broth
  • 1 cup heavy cream optional for creaminess
  • 1 teaspoon dried thyme or fresh thyme if available
  • Salt and pepper to taste

Equipment

  • Large pot or Dutch oven
  • Sharp knife
  • Cutting board
  • Measuring cups and spoons
  • Wooden spoon or spatula

Method
 

  1. Bring a large pot to a boil and add the wild rice. Reduce heat to simmer and cook uncovered until tender, about 45 minutes. Drain any excess water and set aside.
  2. While the rice cooks, heat olive oil in the same pot over medium heat. Add the chopped onion, diced carrots, and celery, cooking until they soften and become fragrant, about 5-7 minutes. Stir occasionally to prevent sticking.
  3. Add the minced garlic to the vegetables and cook for another minute until it releases its aroma. The mixture should sound slightly sizzling and smell rich and warm.
  4. Pour in the vegetable broth and stir to scrape up any browned bits from the bottom of the pot. Bring the mixture to a gentle simmer, allowing the flavors to meld for about 10 minutes.
  5. Stir the cooked wild rice into the broth and vegetables. Let the soup simmer gently for another 10 minutes to allow the flavors to integrate and the rice to reacquire some heat.
  6. Pour in the heavy cream if using, and stir well to create a rich, creamy texture. Season the soup with dried thyme, salt, and pepper to taste. Let it cook for another 2-3 minutes, allowing the flavors to balance.
  7. Turn off the heat and give the soup a final stir. Check the seasoning and adjust salt and pepper as needed. The soup should be fragrant, with a slight thickening from the cream, and have a hearty, textured consistency.
  8. Ladle the hot soup into bowls and serve immediately, garnished with fresh herbs or a drizzle of cream if desired. Enjoy the comforting and wholesome flavors of this seasonal dish.

Autumn Wild Rice Soup stands as a modest testament to the season’s simple pleasures. It’s a dish that encourages slow savoring, a moment to pause and appreciate the turning leaves and crisp air. Every spoonful invites a sense of grounding you didn’t realize you needed.

As the days grow shorter and the chill seeps in, this comforting bowl is a gentle reminder to cherish cozy, home-cooked moments. Preparing it becomes a ritual that marks the transition from busy fall days to quieter evenings, wrapped in the warm glow of seasonal joy.

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