Know that feeling when autumn sneaks up, and the air gets that delightful chill? 🍂
Imagine walking into your kitchen, where the warm aroma of simmering Autumn Wild Rice Soup greets you like a cozy hug. This gem of a recipe is not just creamy and hearty, but it’s also a one-pot wonder that comes together quicker than you can say “soup’s on!” Perfect for a lazy fall weekend or a busy weeknight, this soup will become your go-to comfort food as the leaves start to change.
Why make this recipe
You’ll adore this soup for a couple of reasons. First off, cleanup is a breeze — you only need one pot! Who has time for a sink full of dishes? Secondly, it’s a highly customizable dish that even picky eaters will devour, making it the ultimate family-friendly feast. Plus, it’s filling without being heavy, striking that perfect balance we all search for during the colder months.
Ingredients
You don’t need fancy stuff — just these basics!
- 1 cup wild rice, rinsed
- 8 cups chicken broth (low sodium preferred)
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 8 ounces cremini mushrooms, sliced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon red pepper flakes (optional)
- 1 cup cooked chicken, shredded (rotisserie chicken works great!)
- 1/2 cup heavy cream (or coconut milk for dairy-free)
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
- 1/4 cup dry sherry (optional, but adds a lovely depth of flavor)
- 1/2 cup chopped pecans or walnuts, toasted (for garnish)
- 1/4 cup grated Parmesan cheese (optional, for garnish)
Directions
Let’s whip up some comforting goodness together!
Cook the Wild Rice: In a medium saucepan, combine the rinsed wild rice with 4 cups of chicken broth. Bring to a boil over high heat. Reduce heat to low, cover, and simmer for 45-50 minutes, or until the rice is tender and the grains have opened. Check periodically and add more broth if needed. Drain any excess liquid and set aside.
Sauté the Vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, for 5-7 minutes, or until softened and the onion is translucent. Add the sliced cremini mushrooms and cook for another 5-7 minutes, or until tender and they’ve released their moisture. Then, stir in the minced garlic, dried thyme, dried sage, dried rosemary, and red pepper flakes (if using). Cook for about 1 minute, or until fragrant.
Simmer the Soup: Pour the remaining 4 cups of chicken broth into the pot with the sautéed vegetables. Add the cooked wild rice and shredded chicken. Bring to a simmer over medium heat. Reduce heat to low, cover, and simmer for at least 30 minutes, or up to an hour, stirring occasionally.
Finishing Touches: Stir in the heavy cream (or coconut milk) and dry sherry (if using). Add the chopped fresh parsley. Season with salt and pepper to taste. Heat through gently, being careful not to boil the soup after adding the cream.
Serving: Ladle the Autumn Wild Rice Soup into bowls. Garnish with toasted pecans or walnuts and grated Parmesan cheese (if using). Serve immediately.
How to make Autumn Wild Rice Soup: The Ultimate Fall Comfort Food (Overview)
Making this soup is mostly about patience, but in a relaxed way! Start with that fragrant wild rice; let it cook while you chop your veggies. Get those onions and mushrooms sautéing until they start to smell irresistible. Toss in some spices to make your kitchen come alive, and let it all simmer together. Pro tip: Don’t skip toasting the garlic — it adds layers of flavor that elevate this soup from good to downright amazing!
How to serve Autumn Wild Rice Soup: The Ultimate Fall Comfort Food
When it comes to serving, get creative! This soup shines in a rustic bowl — think earthy hues and a sprinkle of vibrant green parsley. A drizzle of cream or a sprinkle of toasted nuts brings out those warm autumn tones. Pair it with crusty sourdough bread for a satisfying crunch and a dreamy dipping experience. The aroma wafting from your kitchen will have everyone gathering around the table!
How to store Autumn Wild Rice Soup: The Ultimate Fall Comfort Food
If you happen to have leftovers (lucky you!), store the soup in an airtight container in the fridge for up to 4 days. You can also freeze it for up to 3 months; just remember to leave out the cream if you’re planning to freeze it — add that in when you’re ready to enjoy again. Reheat gently on the stove or in the microwave, and voilà! Dinner is served again.
Tips to make Autumn Wild Rice Soup: The Ultimate Fall Comfort Food
- Timing is Everything: Let the wild rice simmer enough; it’s all about that perfect texture.
- Ingredient Swaps: Feel free to swap in any veggies you have on hand. Zucchini or spinach could be great additions!
- Make It Wholesome: If you want a heartier soup, add some potatoes or kale for extra nutrients.
- For a Creamier Texture: Blend a portion of the soup, then stir it back in for a luxurious finish.
- Herb Magic: Fresh herbs brighten up the flavor, so toss in some thyme or chives right before serving.
Variation
Looking to switch it up? Make this dish vegan by replacing chicken with cubed tofu and use veggie broth in place of chicken broth. You can also skip the cream or dairy entirely and use coconut milk for a tropical twist. Feeling adventurous? Throw in a couple of dried cranberries for a sweet and tangy bite that perfectly complements the savory flavors!
FAQs
Can I make this soup ahead of time?
Absolutely! Just cook it up to the point of adding cream, then store it in the fridge. Reheat gently and stir in the cream just before serving.
What can I use instead of wild rice?
If you can’t find wild rice, you can use a mix of brown and white rice or even quinoa for a different texture!
How do I freeze the soup?
Let the soup cool completely, then pour it into freezer-safe containers. Leave space at the top for expansion, and it’ll keep for about 3 months!
📌 Pin this recipe for your next cozy dinner night!
Autumn Wild Rice Soup
Ingredients
Wild Rice
- 1 cup wild rice, rinsed
- 4 cups chicken broth (for cooking rice) Low sodium preferred
Soup Base
- 4 cups chicken broth Remaining broth for the soup
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, peeled and diced
- 2 stalks celery, diced
- 8 ounces cremini mushrooms, sliced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon red pepper flakes optional
Creamy Addition
- 1 cup cooked chicken, shredded Rotisserie chicken works great!
- 1/2 cup heavy cream or coconut milk for dairy-free
- 1/4 cup chopped fresh parsley
- 1/4 cup dry sherry optional, but adds a lovely depth of flavor
Garnish
- 1/2 cup chopped pecans or walnuts, toasted
- 1/4 cup grated Parmesan cheese optional, for garnish
- to taste Salt and pepper
Instructions
Cook the Wild Rice
- In a medium saucepan, combine the rinsed wild rice with 4 cups of chicken broth. Bring to a boil over high heat.
- Reduce heat to low, cover, and simmer for 45-50 minutes, or until the rice is tender and the grains have opened. Check periodically and add more broth if needed.
- Drain any excess liquid and set aside.
Sauté the Vegetables
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the chopped onion, carrots, and celery. Cook, stirring occasionally, for 5-7 minutes, or until softened and the onion is translucent.
- Add the sliced cremini mushrooms and cook for another 5-7 minutes, or until tender and they’ve released their moisture.
- Then, stir in the minced garlic, dried thyme, dried sage, dried rosemary, and red pepper flakes (if using). Cook for about 1 minute, or until fragrant.
Simmer the Soup
- Pour the remaining 4 cups of chicken broth into the pot with the sautéed vegetables.
- Add the cooked wild rice and shredded chicken.
- Bring to a simmer over medium heat.
- Reduce heat to low, cover, and simmer for at least 30 minutes, or up to an hour, stirring occasionally.
Finishing Touches
- Stir in the heavy cream (or coconut milk) and dry sherry (if using).
- Add the chopped fresh parsley and season with salt and pepper to taste.
- Heat through gently, being careful not to boil the soup after adding the cream.
Serving
- Ladle the Autumn Wild Rice Soup into bowls.
- Garnish with toasted pecans or walnuts and grated Parmesan cheese (if using).
- Serve immediately.
Notes
Printable Recipe Card
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