Why Make This Recipe
Autumn Wild Rice Soup is perfect for chilly fall days. It’s not only warm and comforting but also packed with flavor and nutrition. This soup combines wild rice with hearty vegetables, mushrooms, and chicken, making it a satisfying dish for lunch or dinner. Plus, it's simple to make, allowing you to enjoy a great home-cooked meal without too much fuss.
How to Make Autumn Wild Rice Soup
Ingredients:
- 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:
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Cook the Wild Rice: In a medium saucepan, combine the rinsed wild rice with 4 cups of the 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 split open. Check periodically and add more broth if needed. Drain any excess liquid and set aside.
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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 until softened and the onion is translucent. Add the sliced cremini mushrooms and cook for another 5-7 minutes, or until tender and has released their moisture. Add the minced garlic, dried thyme, dried sage, dried rosemary, and red pepper flakes (if using). Cook, stirring constantly, for about 1 minute, or until fragrant.
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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 cooked 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.
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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.
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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 Serve Autumn Wild Rice Soup
Serve this soup hot in bowls. It pairs nicely with crusty bread or a fresh salad. For a more festive touch, you could add a drizzle of olive oil or a sprinkle of freshly chopped herbs on top before serving.
How to Store Autumn Wild Rice Soup
Store any leftover soup in an airtight container in the fridge for up to 3 days. If you need to keep it longer, consider freezing the soup in portion-sized containers for up to 3 months. Just remember to allow thawing before reheating.
Tips to Make Autumn Wild Rice Soup
- Rinse the wild rice thoroughly before cooking to remove excess starch, which can make the soup too thick.
- Adjust the thickness of the soup by adding more or less broth based on your preference.
- For a vegetarian version, simply replace the chicken broth with vegetable broth and omit the chicken.
Variation
Feel free to add different vegetables like spinach, kale, or bell peppers to customize the soup to your liking. You could also switch up the proteins by using turkey or leaving it out entirely for a vegetarian option.
FAQs
1. Can I use brown rice instead of wild rice?
While wild rice has a unique texture and flavor, you can use brown rice in a pinch. Just adjust the cooking time, as brown rice may take longer to cook.
2. Is there a dairy-free option for this soup?
Yes! You can replace the heavy cream with coconut milk or any dairy-free cream alternative to keep it dairy-free.
3. How long does this soup take to make?
Overall, the soup takes about 1.5 to 2 hours to prepare, including the cooking time for the wild rice and simmering the soup. However, most of this time is hands-off, allowing you to prepare other dishes or relax!
Autumn Wild Rice Soup
Ingredients
Method
- In a medium saucepan, combine the rinsed wild rice with 4 cups of the 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.
- Check periodically and add more broth if needed. Drain any excess liquid and set aside.
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Cook for 5-7 minutes until softened.
- Add the sliced cremini mushrooms and cook for another 5-7 minutes, or until tender. Add minced garlic, dried thyme, dried sage, dried rosemary, and red pepper flakes (if using). Cook for about 1 minute until fragrant.
- Pour the remaining 4 cups of chicken broth into the pot with the sautéed vegetables.
- Add the cooked wild rice and shredded cooked chicken. Bring to a simmer. Reduce to low, cover, and simmer for at least 30 minutes, stirring occasionally.
- Stir in heavy cream (or coconut milk) and dry sherry (if using). Add chopped parsley. Season with salt and pepper to taste.
- Heat through gently, being careful not to boil after adding cream.
- Ladle the soup into bowls and garnish with toasted pecans or walnuts and Parmesan cheese (if using). Serve immediately.
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