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Autumn Wild Rice Soup

Autumn wild rice soup is a hearty American soup simmered until wild rice is tender and squash is soft, then finished with cream for a silky texture. Get chewy wild rice, earthy mushrooms, and wilted kale in one cozy bowl.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

wild rice blend
  • 1 cup wild rice blend, uncooked
butternut squash
  • 2 cup butternut squash, peeled and cubed
cremini mushrooms
  • 2 cup cremini mushrooms, sliced
kale
  • 2 cup kale, chopped
onion
  • 1 onion, diced
celery
  • 3 stalk celery, diced
carrots
  • 3 carrot carrots, diced
garlic
  • 4 clove garlic, minced
broth
  • 6 cup vegetable or chicken broth
heavy cream
  • 1 cup heavy cream
butter
  • 3 tbsp butter
flour
  • 3 tbsp flour
fresh sage
  • 1 tbsp fresh sage, chopped
thyme
  • 1 tsp dried thyme
nutmeg
  • 0.5 tsp nutmeg
salt and pepper
  • 0.25 Salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Sauté the vegetables
  1. Melt the butter in a large pot, then add the onion, celery, and carrots and sauté for 5 minutes, stirring until softened and fragrant.
Build the savory base
  1. Add the garlic, mushrooms, and sage and cook for 4 minutes, stirring until the mushrooms release moisture and the mixture smells aromatic.
  2. Whisk in the flour and cook for 1-2 minutes to remove the raw flour taste, until the mixture looks slightly thickened.
Simmer the soup
  1. Add the broth, wild rice, butternut squash, and thyme, then bring to a boil.
  2. Reduce the heat and simmer for 40 minutes until the wild rice is tender and the squash is soft, stirring occasionally so nothing sticks.
Finish and serve
  1. Stir in the heavy cream, kale, and nutmeg, then simmer for 5 minutes until the kale wilts and the soup looks creamy.
  2. Season with salt and pepper to taste, then simmer briefly and serve hot.

Notes

Pro tip: when you whisk in the flour, keep stirring so it cooks evenly and prevents lumps. Store leftovers in the refrigerator for up to 4 days; reheat gently on the stove until hot. Freezing is OK, but the cream may slightly change texture after thawing—stir well and reheat slowly. If you want a lighter option, use half-and-half instead of heavy cream for a less rich finish.