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Autumn Wild Rice Soup: The Ultimate Fall Comfort Food Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 32 reviews
  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 50 minutes
  • Total Time: 2 hours 5 minutes
  • Yield: 8 servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Description

This Autumn Wild Rice Soup is the ultimate fall comfort food, blending hearty wild rice with tender vegetables, savory chicken, and aromatic herbs. Creamy and flavorful, it’s perfect for cozy evenings and features optional garnishes like toasted nuts and Parmesan cheese to add texture and depth.

Ingredients

Scale

Main 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

Optional Garnishes

  • 1/4 cup dry sherry (optional, adds depth of flavor)
  • 1/2 cup chopped pecans or walnuts, toasted
  • 1/4 cup grated Parmesan cheese (optional)

Instructions

  1. Cook the Wild Rice: In a medium saucepan, combine the rinsed wild rice with 4 cups of chicken broth. Bring to a boil over high heat, then reduce heat to low. Cover and simmer for 45-50 minutes until the rice is tender and grains have split open. Check occasionally, adding more broth if needed. Drain any excess liquid and set rice aside.
  2. Sauté the Vegetables: Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion, carrots, and celery, cooking for 5-7 minutes until softened and onions are translucent. Add sliced cremini mushrooms and cook another 5-7 minutes until tender and moisture released. Stir in garlic, dried thyme, sage, rosemary, and red pepper flakes (if using). Cook, stirring constantly, for about 1 minute 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 chicken. Bring mixture to a simmer over medium heat, then reduce heat to low, cover, and let simmer for 30 minutes to 1 hour, stirring occasionally to meld flavors.
  4. Finishing Touches: Stir in heavy cream (or coconut milk) and dry sherry if using. Add chopped fresh parsley, and season with salt and pepper to taste. Heat gently without boiling to warm through the soup evenly.
  5. Serving: Ladle the soup into bowls and garnish with toasted pecans or walnuts and grated Parmesan cheese if desired. Serve immediately for a comforting, autumn-inspired meal.

Notes

  • Use low sodium chicken broth to better control salt levels.
  • For a dairy-free version, substitute heavy cream with coconut milk.
  • Dry sherry is optional but adds complexity and depth to the soup.
  • For vegetarian adaptation, omit chicken and use vegetable broth.
  • Toasting nuts enhances their flavor and adds a satisfying crunch as garnish.

Find it online: https://yumrecipesfood.com/autumn-wild-rice-soup-the-ultimate-fall-comfort-food-recipe/