Autumn Wild Rice Soup: The Ultimate Fall Comfort Food
why make this recipe
Autumn Wild Rice Soup is the perfect dish to warm you up on chilly fall days. With rich flavors and hearty ingredients, this soup combines wild rice, fresh vegetables, and tender chicken into a comforting bowl. It is filling, nourishing, and packed with the essence of autumn, making it a great choice for any family meal or cozy gathering. Plus, it’s simple to make and can even be prepared in advance, allowing you to enjoy a delicious homemade soup with minimal effort.
how to make Autumn Wild Rice Soup
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 (rotisserie chicken works great!)
- 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, 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)
Directions:
Cook the Wild Rice: In a medium saucepan, combine the rinsed wild rice with 4 cups of the chicken broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 45-50 minutes. Check it occasionally and add more broth if needed. Drain any excess liquid and set the rice aside.
Sautรฉ the Vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Cook for 5-7 minutes until softened. Then add the sliced cremini mushrooms and cook for another 5-7 minutes. Next, stir in the minced garlic, dried thyme, dried sage, dried rosemary, and red pepper flakes (if using). Cook for 1 minute until fragrant.
Simmer the Soup: Pour the remaining 4 cups of chicken broth into the pot with the sautรฉed vegetables. Add the cooked wild rice and shredded chicken. Bring it to a simmer, then reduce the heat to low. Cover and let it simmer for at least 30 minutes, stirring occasionally.
Finishing Touches: Stir in the heavy cream (or coconut milk) and dry sherry (if using). Add the chopped parsley and season with salt and pepper. Heat gently, being careful not to let it boil after adding the cream.
Serving: Ladle the soup into bowls and garnish with toasted pecans or walnuts and grated Parmesan cheese (if using). Serve immediately.
how to serve Autumn Wild Rice Soup
This soup is best enjoyed hot. Ladle it into bowls and consider serving it with a side of crusty bread or a fresh green salad. You can also add a sprinkle of freshly chopped herbs on top for an extra burst of flavor. This meal is warm and inviting, making it perfect for family dinners or gatherings with friends.
how to store Autumn Wild Rice Soup
Store any leftover soup in an airtight container in the refrigerator. It can last for about 3-4 days. If you want to keep it longer, consider freezing the soup. Just make sure to leave out the cream if you’re planning to freeze it, as it might change in texture once thawed. When youโre ready to enjoy it again, simply thaw it in the fridge overnight and reheat on the stove.
tips to make Autumn Wild Rice Soup
- Prep Ahead: You can chop the vegetables a day in advance to save time while cooking.
- Add More Veggies: Feel free to throw in other vegetables you have on hand, like spinach, kale, or zucchini to boost nutrition.
- Custom Spice Level: If you enjoy a warmer soup, increase the red pepper flakes or add a pinch of cayenne pepper for a spice kick.
- Make it Vegetarian: To make this soup vegetarian, simply omit the chicken and use vegetable broth instead of chicken broth.
variation
To create different variations of Autumn Wild Rice Soup, consider using different types of protein like turkey or sausage. You can also vary the herbs and spices to match your taste preferences, such as using Italian seasoning or adding a splash of lemon juice for brightness.
FAQs
1. Can I make this soup dairy-free?
Yes! Simply use coconut milk instead of heavy cream for a dairy-free version.
2. Can I use regular rice instead of wild rice?
While wild rice offers a unique flavor and texture, you can substitute it with brown rice. Just adjust the cooking time as brown rice generally cooks faster than wild rice.
3. How can I make it thicker?
If you prefer a thicker soup, you can add a slurry made from cornstarch and water or puree a portion of the soup and mix it back in to enhance the creamy texture.
Autumn Wild Rice Soup
Ingredients
Method
- In a medium saucepan, combine the rinsed wild rice with 4 cups of the chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 45-50 minutes. Check occasionally and add more broth if needed. Drain excess liquid and set rice aside.
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Cook for 5-7 minutes until softened.
- Add the sliced cremini mushrooms and cook for another 5-7 minutes.
- Stir in the minced garlic, dried thyme, dried sage, dried rosemary, and red pepper flakes (if using). Cook for 1 minute until fragrant.
- Pour the remaining 4 cups of chicken broth into the pot with the sautรฉed vegetables.
- Add the cooked wild rice and shredded chicken. Bring to a simmer, then reduce heat to low. Cover and let it simmer for at least 30 minutes, stirring occasionally.
- Stir in the heavy cream (or coconut milk) and dry sherry (if using). Add the chopped parsley and season with salt and pepper. Heat gently, being careful 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 using). Serve immediately.
