This Cozy Autumn Wild Rice Soup is wonderfully creamy and comforting. See tips above for how to modify this recipe to be gluten-free and/or vegan, if you prefer.
What people says about this recipe?
La’Toya Gaskill Hernandez; My hubby bought whole grain mixed rice instead for wild rice but this dish was fire!! I doubled the recipe because I have a house of 5. This was soooo easy to make and it didn’t even taste meatless. All the different veggies held their texture well. Highly recommend this soup!!
Jill O’Hara; So good. I think the Old Bay Seasoning makes it a little zippy, so if you don’t like that, go lighter on that. But sooo good, especially on a rainy cold day.
Lesley; This came out awesome. I made the recipe exactly as written with the exception of adding chopped up chicken. Keeper recipe for sure!
Faye DeMara; Delish! I used spinach instead of kale since I don’t really like kale very much. I also used half vegetable broth and half chicken broth since that’s what I had on hand and the recipe says you can use either one. I added some chicken as suggested too. Very good recipe.
Tania Skipp; Added butternut squash instead of carrots and sweet potatoes and used Emerson blender to make it creamy. Used Thai coconut milk instead. Sautéed all veggies and added fresh roasted tomatoes and broccoli. Added fresh chopped garlic for serving. Was a great dinner and is enough for a few more days of dinner.
Barbara Palacios; It was SO good me and my man ate it ALL. I did much more than called for so I did the roux twice and I added loads of veggies and a whole turkey breast. Looks meh but this is after a day in the fridge. Very good I would definitely recommend. Hearty soup for the soul.