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Autumn Wild Rice Soup

Autumn wild rice soup made creamy with a roux-style flour whisk and simmered until wild rice is tender. Loaded with roasted-style butternut squash, mushrooms, kale, and aromatic sage for a hearty, spoonable 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: 420
Ingredients Equipment Method Notes

Ingredients
  

Wild rice blend, uncooked
  • 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 stalks celery, diced
Carrots
  • 3 carrots carrots, diced
Garlic
  • 4 cloves 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
Dried thyme
  • 1 tsp dried thyme
Nutmeg
  • 0.5 tsp nutmeg
Salt and pepper
  • 1 salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Sauté the aromatics
  1. Melt the butter in a large pot over medium heat, then sauté the onion, celery, and carrots for 5 minutes until softened and fragrant.
Build the flavor
  1. Add the garlic, mushrooms, and chopped sage, then cook for 4 minutes 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.
Simmer the soup
  1. Add the broth, wild rice blend, butternut squash, and dried thyme, then bring everything to a boil.
  2. Reduce heat to a gentle simmer and simmer for 40 minutes until the wild rice is tender and the squash is soft.
Finish and season
  1. Stir in the heavy cream, kale, and nutmeg, then simmer for 5 minutes until the kale wilts.
  2. Season with salt and pepper to taste, then serve hot.

Notes

For best texture, use a wild rice blend that cooks in about the same timing so the kernels stay chewy but not mushy. Store leftovers in the refrigerator up to 4 days; reheat gently on the stove, adding a splash of broth if the soup thickens. Freezing is not recommended because the cream can separate after thawing. If you want a lighter option, swap half the heavy cream for evaporated milk and keep the simmer gentle.