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Autumn Wild Rice Soup Recipe

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★★★★★

4.8 from 105 reviews

This Autumn Wild Rice Soup is a hearty and comforting dish that combines nutty wild rice with tender chicken, earthy mushrooms, and fresh autumn vegetables. Enhanced with fragrant herbs and a splash of dry sherry, this creamy soup is perfect for cozy fall evenings.

Ingredients

Scale

Soup Base

  • 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)

Protein and Creaminess

  • 1 cup cooked chicken, shredded (rotisserie chicken works great!)
  • 1/2 cup heavy cream (or coconut milk for dairy-free)

Flavor Enhancers and Garnish

  • 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)

Instructions

  1. Prepare the wild rice: Rinse 1 cup of wild rice thoroughly under cold water. In a large pot, add the rinsed wild rice and 8 cups of low sodium chicken broth. Bring to a boil, then reduce the heat to a simmer. Cover and cook until the rice is tender, about 45-50 minutes.
  2. Sauté the vegetables: While the rice cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion, diced carrots, and celery. Cook for about 5 minutes, stirring occasionally, until the vegetables start to soften.
  3. Add mushrooms and garlic: Add 8 ounces of sliced cremini mushrooms and 2 cloves of minced garlic to the skillet. Cook for another 5-7 minutes until the mushrooms release their moisture and begin to brown.
  4. Incorporate herbs and spices: Stir in 1 teaspoon dried thyme, 1/2 teaspoon dried sage, 1/4 teaspoon dried rosemary, and 1/4 teaspoon red pepper flakes (if using). Cook for an additional minute to let the dried herbs become fragrant.
  5. Combine cooked rice and sautéed vegetables: Once the wild rice is tender, drain any excess liquid if necessary and add the rice to the skillet with the vegetable mixture. Mix well to combine all the elements.
  6. Add chicken and cream: Stir in 1 cup of shredded cooked chicken and 1/2 cup of heavy cream or coconut milk. Cook on low heat for 5-7 minutes, allowing all the flavors to meld together. Avoid boiling once cream is added to prevent curdling.
  7. Season and enhance flavor: Stir in 1/4 cup of dry sherry (optional) and 1/4 cup chopped fresh parsley. Add salt and freshly cracked black pepper to taste.
  8. Prepare garnishes: Toast 1/2 cup of chopped pecans or walnuts in a dry skillet over medium heat until fragrant, about 3-4 minutes. Keep an eye on them to avoid burning.
  9. Serve the soup: Ladle the hot soup into bowls. Garnish each serving with toasted nuts and a sprinkle of grated Parmesan cheese (if using). Serve immediately and enjoy a cozy autumn meal.

Notes

  • Using low sodium chicken broth allows you to better control the saltiness of the soup.
  • The dry sherry adds a wonderful depth of flavor but can be omitted if unavailable or if you prefer alcohol-free soups.
  • For a dairy-free version, substitute heavy cream with coconut milk.
  • Wild rice takes longer to cook than white rice, so plan accordingly for the preparation time.
  • Leftover soup stores well in the refrigerator for up to 3 days and can be frozen for up to 2 months.
  • For vegetarian version, omit chicken and use vegetable broth, and consider adding beans or lentils for protein.

Keywords: autumn wild rice soup, chicken wild rice soup, creamy wild rice soup, autumn soup recipe, comforting fall soup

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