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–+ servings
Cozy autumn wild rice vegetable soup with tender sweet potatoes, sliced mushrooms, and herbs in a creamy broth

Cozy Autumn Wild Rice Vegetable Soup

This viral cozy autumn wild rice vegetable soup is the ultimate comforting one-pot dinner for chilly fall evenings. Loaded with nutty chewy wild rice, tender sweet potatoes, deeply browned cremini mushrooms, and aromatic herbs simmered in a velvety cream broth, this wholesome soup delivers pure comfort in every warm spoonful.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 bowls
Course: Cozy Comfort, Dinner, Soup
Cuisine: American, Autumn Seasonal, One Pot
Calories: 310
Ingredients Method Nutrition Notes

Ingredients
  

Aromatic Mirepoix & Earthy Mushrooms
  • 3 tbsp 45g unsalted butter or extra virgin olive oil
  • 8 oz 225g baby bella / cremini mushrooms (cleaned and sliced)
  • 1 medium yellow onion finely diced
  • 2 medium carrots peeled and diced into 1/2-inch coins
  • 2 stalks celery diced
  • 4 cloves fresh garlic minced
  • 1 tbsp fresh thyme leaves & 1 tsp fresh rosemary minced
Hearty Grains, Root Veggies & Velvety Broth
  • 3/4 cup 150g wild rice blend (rinsed thoroughly in cold water)
  • 1 large sweet potato peeled and cut into 1/2-inch cubes
  • 6 cups 1.4L low-sodium vegetable or chicken bone broth
  • 1 dried bay leaf
  • 3 tbsp 25g all-purpose flour (to thicken the roux)
  • 3/4 cup 180ml heavy cream or whole milk half-and-half
  • 1 tsp fine sea salt & 1/2 tsp freshly cracked black pepper
  • 1 tsp fresh lemon juice to brighten the rich cream broth

Method
 

Step-by-Step Soup Walkthrough
  1. Sear the mushrooms: Melt 2 tablespoons of butter in a large heavy Dutch oven over medium-high heat. Add sliced cremini mushrooms and sauté undisturbed for 4 to 5 minutes until deep golden-brown. Transfer half of the browned mushrooms to a small plate for final garnish.
  2. Build the aromatic flavor base: Add the remaining 1 tablespoon butter to the pot. Stir in diced yellow onion, carrots, and celery. Cook for 5 minutes until vegetables begin to soften. Add minced garlic, fresh thyme, and rosemary, cooking for 60 seconds until fragrant.
  3. Create the light roux: Sprinkle all-purpose flour over the sautéed vegetables. Stir continuously for 1 to 2 minutes to cook out the raw flour flavor and coat the veggies evenly.
  4. Simmer the wild rice & sweet potato: Slowly pour in the low-sodium broth while stirring to dissolve the flour roux without lumps. Add the rinsed wild rice, cubed sweet potatoes, and bay leaf. Season with sea salt and cracked black pepper.
  5. Cover and simmer: Bring the soup to a gentle boil, then reduce heat to low. Cover with a tight-fitting lid and simmer for 40 to 45 minutes, stirring occasionally, until the wild rice grains pop open and the sweet potatoes are fork-tender.
  6. Add the velvety cream: Discard the bay leaf. Pour in the heavy cream and fresh lemon juice, stirring gently to create a luxurious, silky soup base. Simmer uncovered on low for another 5 minutes to let the flavors marry.
  7. Garnish and serve: Ladle into warm stoneware bowls. Top with the reserved golden sautéed mushrooms, fresh thyme leaves, and a crack of black pepper. Serve steaming hot with crusty sourdough bread!

Nutrition

Serving: 1gCalories: 310kcalCarbohydrates: 38gProtein: 8.5gFat: 14gSaturated Fat: 8.2gCholesterol: 38mgSodium: 440mgPotassium: 620mgFiber: 4.8gSugar: 5.2gVitamin A: 9450IUVitamin C: 12mgCalcium: 78mgIron: 2.1mg

Notes

Chef Secret: Searing the mushrooms first in hot butter until caramelized before adding the rest of the vegetables develops deep umami fond on the bottom of the pot. When you pour in the broth, that fond dissolves into the soup, creating restaurant-caliber depth without any artificial bouillon!

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