Ah, autumn! It’s that time of year when the world turns into a dazzling display of golds and reds. The crisp air makes me crave warm, comforting dishes, and one of my favorites is Autumn Wild Rice Soup. Just picture it—a hearty bowl brimming with the earthy goodness of wild rice and seasonal veggies. It’s like giving your taste buds a big, cozy hug. And speaking of hugs, if you’re looking for another comfort dish, why not check out my Chicken and Dumplings recipe? It’s an equally delightful way to wind down after a busy day.
Why you’ll love this recipe
This Autumn Wild Rice Soup is not just comforting; it’s also a one-pot wonder that’s perfect for busy weeknights. With the aroma of herbs filling your kitchen, you’ll feel like a culinary champion. Plus, it’s versatile enough for swaps, like using coconut milk for a dairy-free option. Whether you’re a pro or a novice, you’ll find this soup forgiving and always satisfying. Trust me, I’ve been there with soup fails, but this one is a sure winner.
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
- 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)
- 1/2 cup chopped pecans or walnuts, toasted (for garnish)
- 1/4 cup grated Parmesan cheese (optional, for garnish)
Step-by-step instructions
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. Once boiling, reduce heat to low, cover, and let it simmer for 45 to 50 minutes until the rice is tender and the grains split open. Drain any excess liquid and set aside.
Sauté the vegetables
In a large pot or Dutch oven, heat olive oil over medium heat. Add the chopped onion, carrots, and celery. Cook and stir occasionally for about 5 to 7 minutes until the vegetables soften and the onion becomes translucent.
Next, add the cremini mushrooms and cook for another 5 to 7 minutes. The goal is to tenderize the mushrooms and have them release their moisture. Then, stir in the minced garlic, dried thyme, dried sage, dried rosemary, and optional red pepper flakes. Cook while stirring constantly for about a minute until fragrant.
Combine and simmer
Pour the remaining chicken broth into the pot with the vegetables. Add the cooked wild rice and shredded chicken. Bring the mixture to a simmer over medium heat. Once simmering, reduce the heat to low, cover, and let it simmer for 30 minutes or up to an hour, stirring occasionally.
Finish the soup
Stir in the heavy cream or coconut milk and sherry, if using. Sprinkle in the fresh parsley. Season with salt and pepper to your liking. Heat the soup through gently, making sure not to let it boil after adding the cream.
Serve
Ladle the soup into bowls, and garnish with toasted pecans or walnuts and grated Parmesan cheese if desired. Serve immediately and enjoy every comforting spoonful.
Recipe tips & variations
For a vegetarian version, swap chicken broth for vegetable broth and omit the chicken. Feel free to experiment with adding seasonal vegetables like butternut squash. If you’re a fan of richer flavors, opt for a splash of soy sauce in place of the sherry. And don’t worry if you’re missing an ingredient; this soup is forgiving and open to substitutions.
Storage & reheating
You can store leftover Autumn Wild Rice Soup in a tightly sealed container in the fridge for up to 4 days. To reheat, simply warm it on the stovetop over medium-low heat until heated through. You can also microwave individual servings, stirring occasionally to ensure even heating. If the soup thickens too much in the fridge, a splash of additional broth will help bring it back to your preferred consistency.
FAQs
Can I make this soup ahead of time?
Absolutely! In fact, the flavors develop beautifully after a day in the fridge.
Can I freeze this soup?
Yes, you can! However, leave out the cream until you reheat it, as dairy can sometimes separate upon thawing.
How can I make this soup gluten-free?
Just ensure all your packaged ingredients, especially the broth, are labeled gluten-free.
What can I use as a substitute for sherry?
A splash of white wine or a bit of apple cider vinegar works well as a non-alcoholic alternative.
Recipes you may like
Looking for more comforting soup ideas? Check these out:
Enjoy this cozy culinary journey, and as always, happy cooking!
Autumn Wild Rice Soup
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
Description
A comforting Autumn Wild Rice Soup filled with earthy goodness and seasonal veggies.
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
- 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)
- 1/2 cup chopped pecans or walnuts, toasted (for garnish)
- 1/4 cup grated Parmesan cheese (optional, for garnish)
Instructions
- In a medium saucepan, combine the rinsed wild rice with 4 cups of chicken broth. Bring to a boil over high heat. Once boiling, reduce heat to low, cover, and let it simmer for 45 to 50 minutes until the rice is tender and the grains split open. Drain any excess liquid and set aside.
- In a large pot or Dutch oven, heat olive oil over medium heat. Add the chopped onion, carrots, and celery. Cook and stir occasionally for about 5 to 7 minutes until the vegetables soften and the onion becomes translucent.
- Next, add the cremini mushrooms and cook for another 5 to 7 minutes. The goal is to tenderize the mushrooms and have them release their moisture. Then, stir in the minced garlic, dried thyme, dried sage, dried rosemary, and optional red pepper flakes. Cook while stirring constantly for about a minute until fragrant.
- Pour the remaining chicken broth into the pot with the vegetables. Add the cooked wild rice and shredded chicken. Bring the mixture to a simmer over medium heat. Once simmering, reduce the heat to low, cover, and let it simmer for 30 minutes or up to an hour, stirring occasionally.
- Stir in the heavy cream or coconut milk and sherry, if using. Sprinkle in the fresh parsley. Season with salt and pepper to your liking. Heat the soup through gently, making sure not to let it boil after adding the cream.
- Ladle the soup into bowls, and garnish with toasted pecans or walnuts and grated Parmesan cheese if desired. Serve immediately and enjoy every comforting spoonful.
Notes
- For a vegetarian version, swap chicken broth for vegetable broth and omit the chicken.
- Feel free to experiment with adding seasonal vegetables like butternut squash.
- If you’re a fan of richer flavors, opt for a splash of soy sauce in place of the sherry.
- And don’t worry if you’re missing an ingredient; this soup is forgiving and open to substitutions.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Stove Top
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 45mg