subscribe to get a free essential pantry list & meal planner?

 

  • Pinterest
  • Instagram
  • Facebook
  • YouTube

Autumn Harvest Wild Rice Soup



This autumn wild rice soup, is the perfect weeknight dinner because it is so easy to make. It's creamy, savory and cozy, which makes it perfect for fall and winter.  Make a batch of this delicious potato soup and everyone will love it! For some reason or another, soups are the less searched for recipes here on the Veggie Rose blog. I can't never figure out why that is when soup is so delicious and eating it is like getting a hug. Does that sound crazy? Ok, maybe but it's just the way i feel and I love soups!

Why you'll love this Autumn Harvest Wild Rice Soup

  • Easy to Make: This recipe is very easy to make. I'm talking toss everything into the slow cooker or stovetop pot and let it do it's own thing for 45 minutes. Make a stove top rue to thicken it up and done!

  • Tasty: This soup is loaded with so many delicious autumn flavors, to warm you up and make you feel all warm and cozy. It also has mushrooms, which give the soup and very nice savory, rich umami flavor.

  • Leftovers: It works great as left overs, you can make this soup and store in the refrigerator for up to 3 days.

  • Budget Friendly: You can easily make this soup recipe on a budget because chances are you already have all the ingredients to make it and if you don't they are very affordable. Make this recipe very budget friendly.


Main Ingredients

  1. Wild Rice: You can use all wild rice or a wild rice mix, in order to make this budget friendly. You can also use brown rice if thats all you have instead.

  2. Vegetable Broth: The vegetable broth is part of the glue in this dish. You just can't make soup without a delicious broth. What I use to make my broth is Better than Bouillon Vegetable Base. I simply mix some into water to get a vegetable broth. This is a really inexpensive way to make vegetable broth rather than buying cartons of vegetable broth all the time.

  3. Rue: Every creamy soup needs a cream of some sort. In the non plant based world, heavy cream is commonly used to give creamy soups a creamy consistency. Sometimes a rue is used in place of cream and that is what we are using for this soup. 

What Is A Rue?

A rue is commonly used to thicken up sauces, stews, and soups. Sometimes there are used in place of ricotta cheese for lasagna as well. The way you make a rue is by Melting butter in a pan and adding floor to the mix. Cooking that until it is a blonde color and then slowly whisking in milk, or vegetable broth and cooking it until it has thickened up. 






Ingredients


For Instant Pot

2 cups carrots, chopped

5 stalks celery, chopped

1/2 onion, chopped

4 garlic cloves, minced

1 cup uncooked, wild rice, wild rice mix, or brown rice

8 ounces fresh mushrooms, sliced

4 cups vegetable broth

1 tsp salt, or to taste

1/2 tsp dried sage

2 tsp garlic powder

2 tsp onion powder

Ground black pepper to taste

2 tbsp olive oil


For the Stovetop

6 tbsp vegan butter

1 1/2 cups non dairy milk

1/2 cup all purpose flour



Instructions

Add oil and chopped onion, into a instant pot on sauté (See notes for stove top instructions). Cook for 3 minutes or until onion becomes translucent. Add in minced garlic and cook for one minute.


Add in the remaining Instant Pot ingredients and set pot to soup setting. Cook for 45 minutes.


When 10 minutes are left on the Instant Pot, prepare stovetop rue. Add butter into a skillet over medium high heat and add in all purpose flour once melted. Mix flour and butter around and allow to cook for 2 minutes. Slowly whisk in milk, to prevent clumping. Once all milk has been whisked in, cook for 2 minutes.


When Instant pot is done, mix in rue mixture and serve soup as you wish. ENJOY!


Notes: In order to make this recipe on the stove top. Follow all steps ad noted above. Instead of setting a Instant Pot to 45 minutes, bring soup to a boil and lower to a simmer. Simmer on low for 45 minutes, or until rice has cooked through.



Stay Connected

Join the Veggie Fam community

Updates, inspiration, and exclusive recipes straight your inbox!

Veggie Rose

I'm Rose: a mom, wife and chef. My family and I moved to Miami a year ago, from Philly. Cooking is my jam and sharing food with those I love makes me happy. I love outdoor sports and food photography.

  • Pinterest
  • Instagram
  • Facebook
  • YouTube

sign up for email updates 

and get a free essential pantry list & meal planner?

Rose Alvarez 

chef - mother - wife

  • Pinterest
  • Instagram
  • Facebook
  • YouTube

© Veggie Rose | Vegan Food Blog | United States