Cozy Autumn Soup

November 13, 2020

Mikayla Brady
Staff Writer

   On a cold fall day this is the perfect soup for family and friends to enjoy. Add ingredients that are seasonally available and are good for the soul and mind. This soup should take no more than an hour to make and enjoy. An easy but beautiful soup to let the autumn weather come inside your home and fill your heart with warmth.





  • 6 cups vegetable stock

  • 1 cup uncooked wild rice

  • 1 cup baby bella mushrooms, sliced in half

  • 4 cloves garlic, minced

  • 2 medium carrots, diced

  • 3 celery stalks, diced

  • 1 large sweet potato, peeled and diced

  • 1 small white onion, peeled and diced

  • 1 bay leaf

  • 1 ½ tbsp Old Bay seasoning

  • 3 tbsp butter

  • ¼ cup all purpose flour

  • 1 ½ cups milk

  • 2 cups kale, chopped with thick stems removed

  • 1-2 tsp of kosher salt

  • 1 tsp cracked black pepper


  1. Heat 1 tbsp butter in a large stockpot over medium high heat. Add onion and sauté for 5 minutes, stirring occasionally, until soft and translucent. Stir in the garlic and cook for an additional 1 to 2 minutes, until fragrant.

  2. Add in the vegetable stock, wild rice, mushrooms, carrots, celery, sweet potato, bay leaf and Old Bay seasoning. Stir to combine.

  3. Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low, cover and simmer for 45 minutes, or until the rice is tender stirring occasionally.

  4. While slowly cooking, prepare the cream sauce on the stove. In a medium saucepan, cook the butter over medium-high heat until melted. Whisk in the flour until combined, cook for 1 minute. Gradually add in the milk and whisk until combined. Continue cooking, stirring frequently, until the mixture comes to a simmer and thickens. It should be very thick, but don’t let it burn.

  5. Add the cream sauce and kale to the soup and stir gently until combined. Taste and season with salt and pepper as needed.

  6. Serve warm or refrigerate up to 4 days.

Photo by Ali /


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