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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.
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Prep Time 20 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 5 minutes
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.