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Autumn Wild Rice Soup Recipe

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★★★★★

4.9 from 546 reviews

This comforting Autumn Wild Rice Soup combines hearty wild rice, savory vegetables, tender chicken, and warm herbs in a creamy broth. Perfect for chilly days, it offers a blend of textures and flavors with mushrooms, carrots, celery, and optional toasted nuts and Parmesan garnish for added richness and crunch.

Ingredients

Scale

Main 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)

Garnishes

  • 1/2 cup chopped pecans or walnuts, toasted (for garnish)
  • 1/4 cup grated Parmesan cheese (optional, for garnish)

Instructions

  1. 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 split open. Check periodically and add more broth if needed. Drain any excess liquid and set the cooked rice aside.
  2. Sauté the Vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery, cooking for 5-7 minutes until the onion is translucent and vegetables are softened. Add the sliced cremini mushrooms and cook for another 5-7 minutes until tender and their moisture has evaporated. Stir in the minced garlic, dried thyme, dried sage, dried rosemary, and red pepper flakes (if using). Cook for about 1 minute until fragrant, stirring constantly.
  3. 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 the soup to a simmer over medium heat, then reduce heat to low, cover, and simmer for at least 30 minutes or up to an hour, stirring occasionally to blend flavors.
  4. Finishing Touches: Stir in the heavy cream or coconut milk, and the dry sherry if using. Add the chopped fresh parsley. Season with salt and pepper to taste. Heat through gently, taking care not to boil the soup after adding the cream, to preserve its smooth texture.
  5. Serving: Ladle the Autumn Wild Rice Soup into bowls. Garnish each serving with toasted pecans or walnuts, and sprinkle with grated Parmesan cheese, if desired. Serve immediately while warm.

Notes

  • Use low sodium chicken broth to control the salt content of the soup.
  • For a dairy-free version, substitute heavy cream with coconut milk.
  • Rotisserie chicken is a convenient shortcut for pre-cooked shredded chicken.
  • Adjust red pepper flakes according to heat preference or omit for a milder soup.
  • To toast nuts, heat them in a dry skillet over medium heat for 3-5 minutes, stirring frequently until fragrant.
  • If you prefer a vegetarian version, replace chicken broth with vegetable broth and omit the chicken.

Keywords: wild rice soup, autumn soup, creamy soup, chicken soup, mushroom soup, hearty fall recipes, comforting soup

Find it online: https://chefmilacook.com/autumn-wild-rice-soup-recipe/