Name: Autumn Wild Rice Soup Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
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 dry sherry (optional, but adds a lovely depth of flavor); 1/4 cup chopped fresh parsley; Salt and pepper to taste; 1/2 cup chopped pecans or walnuts, toasted (for garnish); 1/4 cup grated Parmesan cheese (optional, for garnish)

There’s something utterly cozy about this Autumn Wild Rice Soup Recipe that just feels like a warm hug on a crisp fall day. I’ve made it countless times to welcome the season, and it never fails to fill the kitchen with those rich, earthy aromas that make you want to curl up with a good book. The wild rice gives it a lovely nutty texture, while the blend of veggies and herbs really captures all the best notes of autumn’s harvest.

What I love most is how versatile and comforting this soup is—it’s perfect when you need a hearty lunch or a simple but satisfying dinner. Whether you’re feeding a family or prepping meals for the week, this Autumn Wild Rice Soup Recipe comes together easily, yet tastes like you spent hours on it. Trust me, once you try it, it’ll become one of your go-to chilly day recipes!

Ingredients You’ll Need

The ingredients in this Autumn Wild Rice Soup Recipe really complement each other to build layers of flavor. Plus, you probably have most of them on hand already or can find them easily at the store. I always recommend fresh veggies and good-quality broth since they make a noticeable difference in the final taste.

Wild rice: I like to rinse it well before cooking to remove any grit—it adds a fantastic chewy texture and nutty flavor.
Chicken broth: Low sodium works best so you can control the seasoning without it getting too salty.
Olive oil: Use extra virgin for a richer flavor during sauteing.
Onion: A large yellow onion brings sweetness and depth when softened.
Carrots: Peeled and diced, they add a subtle sweetness and texture.
Celery stalks: These give the soup a classic mirepoix base and a bit of crunch.
Cremini mushrooms: Their earthiness really rounds out this recipe, but feel free to swap with button or shiitake.
Garlic: Fresh minced garlic amps up the savory flavor—don’t skip it!
Dried thyme, sage, rosemary: These herbs are the key to that signature autumnal aroma and taste.
Red pepper flakes: Totally optional, but I add a pinch to bring a gentle warmth without overpowering the soup.
Cooked chicken: Rotisserie chicken works wonders here—it’s an easy shortcut that keeps the soup hearty.
Heavy cream (or coconut milk): For that luscious, creamy finish. Coconut milk is a great dairy-free alternative.
Fresh parsley: Adds a pop of color and freshness at the end.
Salt and pepper: Essential to taste—season gradually.
Dry sherry: I love this optional addition! It brings a subtle complexity that takes the soup to the next level.
Chopped pecans or walnuts: Toasted for garnish, they add a delightful crunch and nutty richness.
Grated Parmesan: Another optional touch that adds savory depth if you enjoy cheese.

Variations

I’m all about making recipes your own, and this Autumn Wild Rice Soup Recipe is flexible enough to tweak however you like. Over time, I’ve found some favorite variations that you might want to try.

Vegetarian Version: Swap out chicken broth for vegetable broth and omit the chicken. I usually add a bit more mushrooms or some roasted butternut squash to keep it hearty.
Dairy-Free: Use coconut milk instead of heavy cream. I actually enjoy the subtle coconut undertone it adds—it makes this soup feel a little tropical in the best way!
Spicy Kick: If you’re like me and enjoy a little spice, I sometimes add extra red pepper flakes or even a dash of smoked paprika for warmth.
Added Greens: Late in the cooking, stirring in some chopped kale or spinach brightens things up and adds another layer of nutrition.

How to Make Autumn Wild Rice Soup Recipe

Step 1: Rinse and Cook the Wild Rice

Start by giving your wild rice a good rinse under cold water—that’s key to removing any extra husk or grit. Then, add the rice to your simmering chicken broth and cook it gently for about 45-50 minutes until it’s nice and tender but still chewy. Patience here pays off because overcooked wild rice loses its delightful texture, which is the star of this soup.

Step 2: Sauté The Veggies and Mushrooms

While the rice simmers, heat the olive oil in a large soup pot over medium heat. Toss in the chopped onion, carrots, and celery, letting them soften and become fragrant—this usually takes about 7-8 minutes. Next, add your sliced cremini mushrooms and minced garlic, cooking until the mushrooms release their moisture and start to brown. This step is where so much flavor develops, so don’t rush!

Step 3: Build the Soup’s Flavor Base

Sprinkle in the dried thyme, sage, rosemary, and optional red pepper flakes, stirring well to coat the veggies in the aromatic herbs. Pour in the cooked wild rice along with the broth it’s been simmering in, and add the shredded cooked chicken. Bring everything to a gentle simmer and let it meld for about 15 minutes so the flavors become one cohesive bowl of comfort.

Step 4: Finish with Cream and Fresh Parsley

Reduce the heat to low, stir in the heavy cream or coconut milk, and add salt and pepper to taste. For a little extra depth, I often splash in some dry sherry here—it’s subtle but magical. Just before serving, sprinkle in chopped fresh parsley for brightness.

How to Serve Autumn Wild Rice Soup Recipe

Autumn Wild Rice Soup Recipe - Recipe Image

Garnishes

I always love topping this soup with toasted pecans or walnuts because they add a welcome crunch that contrasts beautifully with the creamy broth and chewy rice. Plus, if I have Parmesan on hand, I grate a bit over the top—it brings a savory, cheesy note that’s just irresistible.

Side Dishes

When I serve this Autumn Wild Rice Soup Recipe, a crusty whole-grain bread or a fresh green salad usually rounds out the meal nicely. Sometimes I also pair it with roasted root vegetables alongside for a full-on seasonal feast.

Creative Ways to Present

For special occasions, I like to serve this soup in hollowed-out mini pumpkins or petite acorn squashes. It’s such a fun way to embrace the autumn vibe and makes the presentation feel extra festive when you’ve got guests around.

Make Ahead and Storage

Storing Leftovers

I usually cool the soup completely before transferring it into airtight containers. It keeps really well in the fridge for 3-4 days without losing its flavor or texture, which is great for quick lunches or dinners later in the week.

Freezing

This soup freezes beautifully, too. Just portion it into freezer-safe containers or bags, leaving some space for expansion. When I reheat, I find it best to thaw overnight in the fridge and then warm gently over medium heat on the stove so it doesn’t separate.

Reheating

To reheat, I like to warm the soup slowly on the stovetop, stirring occasionally. If it thickens too much, I add a splash of broth or water to loosen it up. This helps keep that luscious creamy texture intact. Avoid microwaving if you can, as the rice and cream can sometimes get a bit unevenly heated.

FAQs

Can I make this Autumn Wild Rice Soup Recipe vegetarian?

Absolutely! Just replace the chicken broth with vegetable broth and omit the cooked chicken. To keep it hearty, you can add extra mushrooms or substitute in roasted veggies like squash or sweet potato. The herbs and wild rice really carry all the comforting flavors, so it remains delicious and satisfying.
How long does it take to cook the wild rice?

Wild rice typically needs about 45-50 minutes to cook until tender but still chewy. It’s best to simmer it gently in broth and keep an eye on it near the end to make sure it doesn’t overcook and get mushy. Rinsing the rice beforehand helps with even cooking, too.
Can I use another grain instead of wild rice?

You can, but keep in mind that wild rice has a unique texture and nutty flavor that’s central to this recipe. Brown rice or farro are decent alternatives but will slightly change the soup’s character. Adjust cooking times accordingly based on the grain you choose.
Is the dry sherry necessary?

Nope, it’s optional but highly recommended if you want to add a subtle depth of flavor. If you don’t have sherry on hand or prefer to avoid alcohol, you can skip it or replace it with a splash of apple cider or white grape juice for sweetness.
How do I make this soup dairy-free?

Just swap the heavy cream for coconut milk or another creamy dairy-free alternative. Coconut milk adds a slight tropical note that pairs surprisingly well with the herbs and wild rice, making the soup rich and velvety without any dairy.

Final Thoughts

This Autumn Wild Rice Soup Recipe holds a special place in my kitchen because it’s like a little celebration of fall in a bowl. Every spoonful reminds me of cozy evenings spent catching up with friends or quiet moments by the window watching leaves fall. I hope you give it a try—you’ll find it’s just as comforting and delicious as I do, and it might just become your favorite as the leaves turn and the air gets crisp.