Autumn Wild Rice Soup
A hearty and nourishing soup featuring wild rice, tender vegetables, and creamy goodness, perfect for chilly autumn evenings.
Ingredients
Main Ingredients
- 1 cup wild rice, rinsed
- 8 cups chicken broth (low sodium preferred)
- 1 tablespoon olive oil
- 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
- 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
- to taste Salt and pepper
- 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
Prepare Wild Rice
- In a medium saucepan, mix the rinsed wild rice with 4 cups of chicken broth. Bring to a boil over high heat, then reduce to low, cover, and let simmer for 45-50 minutes.
- Check occasionally, adding more broth as necessary, and drain any excess liquid once done.
Sauté Vegetables
- In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onion, carrots, and celery, cooking for 5-7 minutes until softened.
- Add sliced cremini mushrooms and cook for another 5-7 minutes until tender.
- Mix in minced garlic, dried thyme, dried sage, dried rosemary, and red pepper flakes. Stir for about a minute.
Combine and Simmer
- Pour the remaining 4 cups of chicken broth into the pot with the sautéed vegetables. Add cooked wild rice and shredded chicken.
- Bring to a gentle simmer over medium heat, then reduce to low, cover, and let it simmer for at least 30 minutes.
Finish the Soup
- Stir in heavy cream or coconut milk, and dry sherry if using. Add chopped parsley and season with salt and pepper.
- Heat gently after adding cream, avoiding a boil to maintain a smooth texture.
Serve
- Ladle soup into bowls and garnish with toasted pecans or walnuts. Optionally, sprinkle with grated Parmesan cheese.
- Serve with crusty bread or a fresh garden salad.
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Notes
For a vegetarian option, substitute chicken broth with vegetable broth and use plant-based protein. To enhance flavor, consider using homemade broth.