As the leaves begin to turn golden and the crispness of fall fills the air, there’s no better way to embrace the season than with a warm, hearty bowl of Autumn Wild Rice Soup. This comforting dish brilliantly combines a medley of wholesome ingredients, making it not only delicious but also nourishing, perfect for chilly evenings and gatherings with loved ones.

Why Make This Recipe

Autumn Wild Rice Soup is a celebration of seasonal produce and flavors. It brings together the earthiness of wild rice and the rich depth of chicken broth, creating a warming embrace for your taste buds. This soup is versatile, allowing for easy substitutions, making it adaptable whether you’re in need of a quick weeknight dinner or an impressive dish for entertaining guests. The addition of aromatic herbs and creamy textures provides a comforting warmth that is simply unmatched in the culinary world during the fall months.

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

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.
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 have 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.
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.
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 Serve Autumn Wild Rice Soup

This soup is best served hot, allowing the rich flavors to shine through. Pair it with crusty bread or a simple side salad for a complete meal. For extra warmth, consider serving it with a pumpkin or apple-spiced beverage, encapsulating the fall spirit.

How to Store Autumn Wild Rice Soup

Leftover soup can be stored in an airtight container in the refrigerator for up to 4 days. To freeze, allow the soup to cool completely, then transfer it to a freezer-safe container. It can be frozen for up to 3 months. To reheat, slowly warm on the stovetop, adding a splash of additional broth if needed to loosen the consistency.

Tips to Make Autumn Wild Rice Soup

To enhance the flavor, consider using homemade chicken broth or adding a bay leaf during simmering.
Adjust the thickness of the soup by controlling the amount of liquid based on your preference.
If you like a little heat, feel free to increase the amount of red pepper flakes or serve with a dash of hot sauce.

Variation

For a vegetarian version, substitute the chicken with roasted vegetables or beans, and replace the chicken broth with vegetable broth. You can also add more seasonal veggies like butternut squash or kale for added nutrition and flavor.

FAQs

Can I use other types of rice?
While wild rice provides a unique flavor and texture, you can substitute it with brown rice or quinoa, although cooking times may vary.

Can I make this soup ahead of time?
Absolutely! This soup can be made a day in advance, allowing the flavors to meld beautifully. Just reheat before serving.

Is this recipe gluten-free?
Yes, all the ingredients in this recipe are gluten-free, making it a safe option for those with gluten sensitivities. Just ensure that any added ingredients, like broth or seasonings, also meet gluten-free standards.

Autumn Wild Rice Soup

A warm, hearty soup made with wild rice, seasonal vegetables, and creamy textures, perfect for chilly fall evenings.

Prep Time 20

Cook Time 1 30

Total Time 1 50

Serving Size servings

Ingredients

For the soup base

1 cup wild rice, rinsed
8 cups chicken broth (low sodium preferred)
1 tablespoon olive oil
1 large onion, chopped
2 medium 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)
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
to taste Salt
to taste Pepper
1/4 cup dry sherry (optional) 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

Instructions

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.

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 have 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.

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.

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.

Notes

For extra warmth, consider serving it with a pumpkin or apple-spiced beverage. Leftover soup can be stored in an airtight container in the refrigerator for up to 4 days. To freeze, allow the soup to cool completely, then transfer it to a freezer-safe container. It can be frozen for up to 3 months.