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Autumn Wild Rice Soup: The Ultimate Fall Comfort Food Recipe

Autumn Wild Rice Soup: The Ultimate Fall Comfort Food Recipe
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★★★★★

5.1 from 20 reviews

This Autumn Wild Rice Soup is the ultimate fall comfort food, combining hearty wild rice with tender chicken, earthy mushrooms, and a medley of aromatic herbs. Creamy, warming, and rich in flavor, this soup is perfect for cozy autumn evenings and is easily customizable to suit dietary preferences.

Ingredients

Scale

Grains & Broth

  • 1 cup wild rice, rinsed
  • 8 cups chicken broth (low sodium preferred)

Vegetables & Aromatics

  • 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

Herbs & Spices

  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • 1/4 teaspoon dried rosemary
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and pepper to taste

Protein & Dairy

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

Finishing Touches

  • 1/4 cup dry sherry (optional, but adds a lovely depth of flavor)
  • 1/4 cup chopped fresh parsley
  • 1/2 cup chopped pecans or walnuts, toasted (for garnish)
  • 1/4 cup grated Parmesan cheese (optional, for garnish)

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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 a dairy-free version, substitute heavy cream with coconut milk.
  • Use low sodium chicken broth to better control salt levels.
  • Wild rice can take longer to cook than other rices; ensure it is tender and grains have burst open.
  • Sherry adds depth but can be omitted if preferred or substituted with a splash of white wine vinegar for acidity.
  • Garnish with nuts for added texture and a nutty flavor.
  • Leftovers store well in the refrigerator for up to 3 days and freeze nicely for up to 3 months.

Nutrition

Keywords: wild rice soup, autumn soup, fall comfort food, chicken soup, creamy soup, wild rice, mushroom soup, easy fall recipes

Find it online: https://platedbyemma.com/autumn-wild-rice-soup-the-ultimate-fall-comfort-food-recipe/