Autumn Wild Rice Soup: A Delicious Comfort Feast

One chilly Sunday, I walked in and the kitchen *smelled* like home. That toasted, nutty steam from a simmering pot of Autumn Wild Rice Soup hit me first. It’s been making the rounds on social media latelyand for good reason. Cozy, filling, and deeply satisfying, this easy recipe is perfect for cold weather.

This soup offers a truly comforting experience. Wild rice brings a hearty chew, while carrots, celery, and mushrooms add classic, earthy flavors. A final splash of cream transforms it into the perfect Creamy Wild Rice Soup. It’s where pantry staples meet fall magic, delivering rich taste and warmth in every spoonful.

Growing up, my mom made a version of this with whatever veggies were left from the garden. I’ve tested this Wild Rice Soup Recipe more than a few times nowbalancing the creamy texture, boosting the herbs. There’s a special twist with the broth you’ll want to try!

Why You’ll Love This Autumn Wild Rice Soup

Here’s why this Autumn Wild Rice Soup will quickly become a favorite:

• Cozy and nostalgic: It brings back memories of hearty, homemade meals, updated with modern tweaks for busy kitchens.
• Healthy balance: Nutrient-packed wild rice forms the base, complemented by vegetables and fragrant herbs for satisfying, earthy flavors.
• Customizable: Easily adapt it to be creamy or dairy-free, meaty or vegetarianthis recipe caters to all preferences.
• Easy storage: It’s ideal for meal prep, as the flavors deepen and improve overnight!

Key Ingredients (And Some Simple Swaps!)

Here’s a breakdown of what makes this Hearty Wild Rice Soup so special:

• Wild Rice: Its nutty flavor and chewy texture truly shine. Remember to rinse it thoroughly before cooking to remove any excess starch.
• Veggies: Classic onions, carrots, celery, and mushrooms create rich layers of cozy flavor.
• Seasonings: Thyme, sage, and rosemary are essential for that unmistakable autumn vibe.
• Broth: Chicken broth adds wonderful depth, but you can easily swap it for vegetable broth for a delicious vegetarian Wild Rice and Vegetable Soup.
• A touch of cream: Heavy cream brings luxurious richness, or use full-fat coconut milk for a equally delicious Healthy Wild Rice Soup.

Step-by-Step: How to Make It

Don’t worry if you’re new to soup making! This Wild Rice Soup Recipe is straightforwardjust follow these steps:

1. Cook the wild rice: In a saucepan, simmer wild rice with half the broth for 45–50 minutes. The grains should just begin to pop open when tender. Once cooked, set it aside.
2. Sauté the veggies: In a large pot or Dutch oven, heat olive oil over medium heat. Add onions, carrots, and celery and soften for about 7 minutes. Stir in mushrooms and cook until their moisture has released. Finally, add minced garlic and the dried herbsyour kitchen will start to smell incredible!
3. Simmer the soup: Pour in the remaining broth, add the cooked wild rice, and stir in shredded chicken (if using). Bring to a gentle simmer, then cover and let it cook on low for 30–60 minutes, allowing all the flavors to fully meld together.
4. Finish with cream: Stir in the heavy cream and sherry, if using. Add fresh chopped parsley, taste, and adjust with salt and pepper as needed. Voilàsoup perfection is ready!

Pro Tip: For a thicker, heartier soup, carefully blend about a cup of the soup with an immersion blender before adding the cream!

Storage and Make-Ahead Tips

This Autumn Comfort Food makes fantastic leftovers. Here’s how to store it:

• Refrigerate: Allow the soup to cool completely, then transfer it to an airtight container. It will keep in the refrigerator for up to 3 days, with flavors often improving overnight!
• Freeze: Pour cooled soup into freezer-safe containers, leaving a little room at the top for expansion. Freeze for up to 2 months.
• Reheat: Thaw frozen soup in the fridge overnight before gently reheating it on the stovetop over low heat. If cream was added, avoid boiling to prevent curdling.

Serving Suggestions

Your Creamy Wild Rice Soup is ready to be enjoyed! Here’s how to serve it:

• Garnishes: A sprinkle of toasted pecans or walnuts, fresh parsley, and a dusting of grated Parmesan cheese can elevate this soup beautifully.
• Pairings: Serve alongside a slice of crusty bread or a simple, vibrant green salad for a complete and easy fall dinner.
• Cozy bonus: A warm blanket, a good book, and this bowl of Autumn Harvest Soup? Pure bliss!

Expert Insight: The Nourishing Power of Autumn Wild Rice Soup

Autumn wild rice soup offers more than just comfort; it’s a nutritionally rich meal. Wild rice, a complete protein and excellent source of fiber, provides sustained energy. Paired with a medley of seasonal vegetables, this soup delivers a powerful blend of vitamins, minerals, and antioxidants, making it an ideal choice to support well-being during cooler months.

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Crafting the Perfect Autumn Wild Rice Soup

This autumn wild rice soup recipe didn’t come together overnight. After several rounds experimenting with texture and seasoningsometimes the rice was too chewy, other times the broth lacked depthI finally found the balance that makes this soup comforting and satisfying. Today’s version is the result of those patient, flavorful trials.

FAQs ( Autumn Wild Rice Soup )

Conclusion

This Autumn Wild Rice Soup, made with simple steps and familiar ingredients, delivers a rich, satisfying texture and depth of flavor. You’ll love how the nutty wild rice pairs perfectly with creamy broth and cozy vegetablesa true comfort food experience.

Feel free to swap chicken for cannellini beans or use vegetable broth to keep it vegetarian. A splash of sherry adds an inviting complexity, and as any seasoned home cook knows, leftovers taste even better the next day. This hearty wild rice soup is a must-have for your fall recipe rotation.

Give it a try and share your favorite twists or family memories inspired by this recipe. Did you grow up with something similar bubbling on the stove? Pass it along, serve it up, and bring a little autumn comfort food magic to your table this season.

Thomas Baker

Autumn Wild Rice Soup: A Delicious Comfort Feast

Enjoy a warm bowl of Autumn Wild Rice Soup, a creamy and hearty dish perfect for cozy fall evenings. This Hearty Wild Rice Soup combines tender chicken, earthy mushrooms, and vibrant vegetables, enhanced with a touch of sherry for depth. A must-try in your collection of Fall Soup Recipes for nourishing comfort and rich flavors.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 45 minutes mins

Total Time 2 hours hrs 5 minutes mins

Servings: 6 servings

Calories: 320

Ingredients Method Notes

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)

Method

 

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

• Make it vegetarian: Substitute vegetable broth for chicken broth and omit the chicken. Add a can of drained and rinsed cannellini beans or chickpeas for protein.
• Add more vegetables: Include diced sweet potatoes, butternut squash, or kale for variety.
• Spice it up: Increase red pepper flakes or add a dash of hot sauce for heat.
• Make it ahead: Soup improves overnight and stores in the refrigerator for up to 3 days.
• Freeze it: Freeze cooled soup in containers for up to 2 months. Thaw overnight before reheating.
• Use different mushrooms: Try shiitake or oyster mushrooms for different flavors.
• Add lemon juice: A squeeze of fresh lemon juice brightens the soup before serving.
• Thicker soup: Blend a portion with an immersion blender before adding cream for thickness.