Autumn Wild Rice Soup
A heartwarming fall classic, this Autumn Wild Rice Soup is packed with flavor and nutrition, perfect for chilly evenings.
Ingredients
Main Ingredients
- 1 cup wild rice, rinsed Rinse before cooking to remove excess starch.
- 8 cups chicken broth (low sodium preferred) Can use vegetable broth for a vegetarian option.
- 1 tablespoon olive oil Used for sautéing the vegetables.
- 1 large onion, chopped
- 2 medium carrots, peeled and diced
- 2 stalks celery, 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) Adds a little heat.
- 1 cup cooked chicken, shredded Rotisserie chicken works great!
- 1/2 cup heavy cream (or coconut milk for dairy-free)
- 1/4 cup chopped fresh parsley For garnish.
- to taste Salt and pepper Adjust seasoning to preference.
- 1/4 cup dry sherry (optional) Adds depth of flavor.
- 1/2 cup chopped pecans or walnuts, toasted For garnish.
- 1/4 cup grated Parmesan cheese (optional) For garnish.
Instructions
Cooking the Wild Rice
- In a medium saucepan, combine rinsed wild rice with 4 cups of chicken broth. Bring to a boil over high heat, then reduce to low, cover, and simmer for 45-50 minutes until the rice is tender and the grains have split. Drain any excess liquid and set it aside.
Sautéing the Vegetables
- In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onion, carrots, and celery. Cook for 5-7 minutes until softened and the onion is translucent.
- Stir in the sliced cremini mushrooms and cook for another 5-7 minutes until tender. Add minced garlic, dried thyme, dried sage, dried rosemary, and optional red pepper flakes. Cook for 1 minute, stirring constantly.
Simmering the Soup
- Pour the remaining 4 cups of chicken broth into the pot with the sautéed vegetables. Add the cooked wild rice and shredded chicken. Bring to a simmer over medium heat.
- Reduce to low, cover, and simmer for at least 30 minutes, stirring occasionally.
Finishing Touches
- Stir in heavy cream (or coconut milk) and dry sherry (if using). Add chopped parsley and season with salt and pepper to taste. Gently heat through without boiling.
Serving
- Ladle the soup into bowls. Garnish with toasted pecans or walnuts and grated Parmesan cheese (if using). Serve hot.
Notes
Perfect for a complete meal when served with fresh crusty bread or a side salad. This soup can be stored in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stove, stirring occasionally.