Autumn Wild Rice Soup
This creamy and hearty Autumn Wild Rice Soup is a one-pot wonder, perfect for fall. It's family-friendly, customizable, and a delightful comfort food for chilly days.
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
If you have leftovers, store the soup in an airtight container in the fridge for up to 4 days. You can freeze it for up to 3 months; just remember to leave out the cream if you plan to freeze it.