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Autumn Wild Rice Soup: The Ultimate Fall Comfort Food Recipe

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★★★★

3.8 from 45 reviews

This Autumn Wild Rice Soup is the ultimate fall comfort food, packed with hearty wild rice, savory vegetables, tender chicken, and warming herbs. Creamy, flavorful, and perfect for chilly days, this soup combines wholesome ingredients like cremini mushrooms, fresh parsley, and toasted nuts for a satisfying meal that warms the soul.

Ingredients

Scale

Grains and Broth

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

Vegetables and 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 and 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 and Creaminess

  • 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 chopped fresh parsley
  • 1/4 cup dry sherry (optional, but 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

  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 to develop flavors.
  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 to prevent curdling.
  5. Serving: Ladle the Autumn Wild Rice Soup into bowls. Garnish with toasted pecans or walnuts and grated Parmesan cheese (if using). Serve immediately for a warm, comforting fall meal.

Notes

  • For a dairy-free option, substitute heavy cream with coconut milk.
  • If you prefer a spicier soup, increase the red pepper flakes to taste.
  • Leftover soup keeps well refrigerated for up to 3 days and reheats nicely on the stove.
  • Use rotisserie chicken for a quick and flavorful protein addition.
  • To toast nuts, dry roast them in a skillet over medium heat for 3-5 minutes until fragrant, stirring frequently to avoid burning.
  • Adding dry sherry is optional but adds extra depth and complexity to the soup flavor.

Keywords: autumn soup, wild rice soup, fall comfort food, chicken soup, creamy soup, hearty soup

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