Can I Make Fall Harvest Wild Rice Soup Ahead of Time?

Yes. Fall Harvest Wild Rice Soup is an excellent make-ahead recipe because its savory flavors continue developing as it rests. Prepare the soup as directed, allow it to cool, and refrigerate it in an airtight container. The wild rice will absorb some broth during storage, making the soup thicker. When reheating, stir in a little vegetable or chicken stock until you reach your preferred consistency.

What Is the Best Rice for Fall Harvest Wild Rice Soup?

For the best flavor and texture, use 100% wild rice rather than a packaged wild rice blend. True wild rice develops a pleasantly chewy texture and earthy, nutty flavor that pairs beautifully with mushrooms, sweet potatoes, and creamy broth. Wild rice blends contain other rice varieties that may cook at different speeds, so both the cooking time and finished consistency can change.

Can I Freeze Fall Harvest Wild Rice Soup?

Yes, although the texture may change slightly after freezing and thawing. Let the Fall Harvest Wild Rice Soup cool completely before transferring it to freezer-safe containers, leaving enough room for expansion. Thaw it in the refrigerator before gently reheating it on the stovetop. Add extra broth as necessary because the wild rice may absorb additional liquid. If you are specifically preparing the recipe for freezing, you can also add the coconut milk and fresh greens after reheating for a fresher texture.

Easy Fall Harvest Wild Rice Soup

Name: Fall Harvest Wild Rice Soup
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 6 cups vegetable stock; 1 cup uncooked 100% wild rice; 8 ounces baby bella mushrooms, sliced; 4 cloves garlic, minced; 2 medium carrots, diced; 2 celery ribs, diced; 1 large sweet potato (about 1 pound), peeled and diced; 1 small white onion, peeled and diced; 1 bay leaf; 1 1/2 tablespoons Old Bay seasoning; 1 (14-ounce) can unsweetened coconut milk; 2 large handfuls kale, roughly chopped with thick stems removed; 1 tablespoon olive oil; Fine sea salt, to taste; Freshly cracked black pepper, to taste

Description

Fall Harvest Wild Rice Soup is a cozy, creamy autumn soup filled with nutty wild rice, sweet potatoes, mushrooms, carrots, celery, kale, and aromatic seasonings. Unsweetened coconut milk creates a rich dairy-free broth, making this hearty vegetable soup perfect for chilly fall dinners and meal prep.

Ingredients

Scale

6 cups vegetable stock
1 cup uncooked 100% wild rice
8 ounces baby bella mushrooms, sliced
4 cloves garlic, minced
2 medium carrots, diced
2 celery ribs, diced
1 large sweet potato (about 1 pound), peeled and diced
1 small white onion, peeled and diced
1 bay leaf
1 1/2 tablespoons Old Bay seasoning
1 (14-ounce) can unsweetened coconut milk
2 large handfuls kale, roughly chopped with thick stems removed
1 tablespoon olive oil
Fine sea salt, to taste
Freshly cracked black pepper, to taste

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Instructions

Prepare the vegetables by dicing the onion, carrots, celery, and peeled sweet potato. Slice the mushrooms, mince the garlic, and roughly chop the kale.
Heat the olive oil in a large stockpot over medium-high heat. Add the onion and cook for about 5 minutes, stirring occasionally, until soft and translucent.
Add the minced garlic and cook for 1 to 2 minutes, stirring frequently, until fragrant.
Pour in the vegetable stock. Add the uncooked wild rice, mushrooms, carrots, celery, sweet potato, bay leaf, and Old Bay seasoning. Stir well to combine.
Bring the soup to a gentle simmer. Reduce the heat to medium-low, cover, and simmer for 30 to 40 minutes, stirring occasionally, until the wild rice is completely tender and many of the grains have split open.
Remove and discard the bay leaf. Stir in the coconut milk and chopped kale. Continue stirring gently until the kale has wilted and the soup is hot and creamy.
Taste and season with fine sea salt, freshly cracked black pepper, and additional Old Bay seasoning if desired.
Serve the Fall Harvest Wild Rice Soup warm with crusty bread, dinner rolls, or a fresh green salad.

Notes

Use 100% wild rice for the most reliable cooking time and best chewy texture. Wild rice blends may cook differently.
The wild rice is ready when the grains are tender and many have split open.
For a less spicy soup, begin with less Old Bay seasoning and add more to taste before serving.
Baby spinach or collard greens can replace the kale.
For a non-vegan version, vegetable stock can be replaced with chicken stock.
For a dairy-based creamy soup, replace the coconut milk with 1 1/2 cups half-and-half.
For additional protein, stir cooked shredded chicken into the finished soup.
The soup thickens as it cools because the wild rice continues to absorb liquid. Add extra vegetable stock when reheating if necessary.
Store cooled leftovers in an airtight container in the refrigerator and reheat gently before serving.
Nutrition information is an estimate and will vary depending on the brands and exact ingredients used.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1/6 of recipe
Calories: 350
Sugar: 8 g
Sodium: 490 mg
Fat: 15 g
Saturated Fat: 11 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 46 g
Fiber: 5 g
Protein: 10 g
Cholesterol: 0 mg