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Autumn Wild Rice Soup

Savory Autumn Wild Rice Soup for Cozy Fall Evenings

Autumn Wild Rice Soup is a warm, creamy dish perfect for chilly evenings, with tender vegetables and chicken, making it a comforting favorite.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 6 cups
Course: Soups
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 cup wild rice Rinse before cooking.
  • 4 cups chicken broth Low-sodium recommended.
  • 2 tablespoons olive oil Can substitute butter.
  • 1 medium onion Chopped.
  • 2 medium carrots Diced.
  • 2 stalks celery Diced.
  • 8 ounces cremini mushrooms Sliced.
  • 3 cloves garlic Minced.
For the Seasoning
  • 1 teaspoon dried thyme
  • 1 teaspoon dried sage
  • 1 teaspoon dried rosemary
  • 1/4 teaspoon red pepper flakes Optional.
  • to taste salt
  • to taste pepper
For Added Creaminess
  • 2 cups shredded cooked chicken Leftover rotisserie chicken works well.
  • 1 cup heavy cream Can substitute with coconut milk.
  • 1/4 cup dry sherry Optional.
  • 1 handful fresh parsley Chopped.
For Garnishing
  • 1/2 cup pecans or walnuts Toasted.
  • 1/4 cup grated Parmesan cheese Optional.

Equipment

  • medium saucepan
  • large pot

Method
 

Step-by-Step Instructions
  1. Rinse 1 cup of wild rice under cold water. Combine with 4 cups of chicken broth in a saucepan and bring to a boil. Reduce heat, cover, and simmer for 45-50 minutes.
  2. In a large pot, heat 2 tablespoons of olive oil. Sauté 1 chopped onion, 2 diced carrots, and 2 stalks of diced celery for 5-7 minutes. Stir in 8 ounces of sliced mushrooms and 3 minced garlic cloves and cook for another 3 minutes.
  3. Pour in the remaining 4 cups of chicken broth along with the cooked wild rice and 2 cups of shredded chicken. Simmer gently over medium heat for 30-60 minutes.
  4. Stir in 1 cup of heavy cream, 1/4 cup of dry sherry, and add chopped parsley, seasoning with salt and pepper to taste. Heat gently for an additional 5 minutes.
  5. Ladle the soup into bowls and top with toasted pecans or walnuts and grated Parmesan cheese. Serve immediately.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 40gProtein: 15gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 600mgPotassium: 450mgFiber: 5gSugar: 4gVitamin A: 2000IUVitamin C: 4mgCalcium: 100mgIron: 2mg

Notes

Customize to fit vegetarian or gluten-free preferences. Can easily freeze leftovers for later enjoyment.

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