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