When the leaves turn golden and the air carries that crisp autumn scent, there’s just one dish that I can’t resist: Autumn Wild Rice Soup. Let me tell you a little about this gem. The very first time I made it was during a chilly October evening, and as it simmered on the stove, the warm, earthy aromas wrapped around my kitchen like a cozy blanket. It felt like a hug in a bowl.
There’s something deeply nourishing about this soup. It’s not just a meal; it’s an experience that evokes those fall vibes that we all adore. Imagine parts of your day coming together—the satisfaction of the wild rice, a medley of veggies, and that little touch of luxury from the cream. I promise, once you try it, you’ll want to share this recipe with everyone you know!
Why you’ll love this recipe
Okay, let’s get right to it—this ain’t your average soup! The wild rice is hearty and nutty, providing a solid base that doesn’t just fill you up but warms your soul. The blend of vegetables is almost meditative to chop, and as they mingle, their textures and colors sing in harmony. Then there are the mushrooms… oh, those glorious cremini mushrooms! They infuse the soup with a rich, umami flavor that keeps you coming back for more.
This recipe is also versatile—it adapts beautifully to different palates. Wanna keep it light? Substituting coconut milk gives it a whole new life, perfect for dairy-free diets. And the optional dry sherry? It introduces an unexpected depth, almost like a secret handshake for your taste buds. Not to mention, the crunchy pecans or walnuts on top elevate every spoonful! So gather your loved ones around the table; this soup is perfect for sharing and will spark conversations about what comfort food really means.
Key ingredients overview
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Wild Rice:
Start with 1 cup of rinsed wild rice. This beauty provides a unique texture and nutty flavor that white or brown rice simply cannot replicate. -
Chicken Broth:
Eight cups of low-sodium chicken broth keep the flavors rich without making it overwhelmingly salty. It’s the heart of the soup! -
Olive Oil:
Just a tablespoon for sautéing—trust me, fresh oil is like a warm greeting to your veggies. -
Chopped Onion:
One large onion, finely chopped, adds a sweet undertone that balances everything. -
Carrots and Celery:
Two peeled and diced carrots, plus two diced celery stalks, give the soup that classic mirepoix flavor and plenty of crunch. -
Cremini Mushrooms:
Eight ounces, sliced. These mushrooms are the real MVPs—they bring an earthy depth that elevates the soup to gourmet status. -
Garlic:
Just two cloves, minced. Garlic is a flavor enhancer, and we want all the aromas to dance together. -
Dried Herbs:
One teaspoon dried thyme, half a teaspoon sage, and a quarter teaspoon rosemary. These dried herbs infuse the dish with that autumnal warmth. -
Red Pepper Flakes:
Use a quarter teaspoon if you’re feeling a bit adventurous—it adds a subtle kick without overpowering. -
Cooked Chicken:
One cup of shredded chicken is ideal. A rotisserie chicken works wonders here, saving you time without sacrificing flavor. -
Heavy Cream or Coconut Milk:
This half-cup adds richness. Coconut milk gives a beautiful, exotic twist if you want to go dairy-free. -
Fresh Parsley:
A quarter cup, chopped, for a fresh, vibrant garnish. -
Dry Sherry:
A quarter cup is optional but adds depth. It’s like a little hug for your soup—a secret ingredient that brings it all together. -
Toasted Nuts and Parmesan:
Half a cup of toasted pecans or walnuts for crunch and a quarter cup of Parmesan cheese for that savory finish—but skip this if you’re keeping it dairy-free.
Preparing Autumn Wild Rice Soup: The Ultimate Fall Comfort Food
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Cook the Wild Rice:
In a medium saucepan, combine 1 cup of rinsed wild rice with 4 cups of chicken broth. Bring it to a boil, then reduce to low, cover, and let it simmer for 45–50 minutes. The rice should be tender and split open. Keep an eye and add more broth if necessary, then drain any excess liquid and set it aside. -
Sauté the Vegetables:
In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Toss in your chopped onion, carrots, and celery. Sauté for about 5–7 minutes, until softened and the onion turns translucent. Then, stir in 8 ounces of sliced cremini mushrooms and cook for an additional 5–7 minutes until they’re tender and have released some moisture. Now, add 2 minced garlic cloves, 1 teaspoon dried thyme, ½ teaspoon dried sage, and ¼ teaspoon dried rosemary (plus red pepper flakes if you like) and stir constantly for about a minute until they’re fragrant. -
Simmer the Soup:
Pour the remaining 4 cups of chicken broth into the pot with the sautéed vegetables. Add the cooked wild rice and 1 cup of shredded cooked chicken. Bring it all to a gentle simmer over medium heat. Reduce the heat to low, cover, and let it simmer for at least 30 minutes but up to an hour—give it a stir every now and then to keep it perfect! -
Finishing Touches:
Gently stir in ½ cup of heavy cream (or coconut milk) and ¼ cup of dry sherry if you’re feeling fancy. Add the freshly chopped parsley before seasoning with salt and pepper to taste. Heat it gently, being cautious not to boil after adding the cream. -
Serving:
Ladle the luscious Autumn Wild Rice Soup into bowls and garnish with your toasted pecans or walnuts and a sprinkle of grated Parmesan cheese if you’re using it. Voila! Enjoy your masterpiece!
Serving suggestions
This soup stands beautifully on its own, but it does love a good partnership! Serve it alongside a warm crusty bread for dipping or a side salad featuring crisp greens, like arugula or spinach with a light vinaigrette. And for an extra touch of comfort, how about matching it with a glass of hearty red wine? You’ll feel like you’ve found autumn’s embrace in every sip!
How to store and freeze
Leftovers? Oh, you’re in for a treat! This soup stores beautifully. Let it cool down before transferring it to an airtight container. It can hang out in your fridge for up to 4 days, making it ideal for meal prep or last-minute lunches.
If you want to freeze it, do so after it’s cooled completely. Pour it into freezer bags or containers, leaving a little room for expansion. It should keep well for up to 3 months. Just remember to thaw it in the fridge overnight before reheating!
Extra tips and advice
- Cooking Tip: When sautéing the vegetables, don’t rush. Take your time to really develop their flavors. Let them caramelize a bit; it’s magic!
- Rotisserie Chicken: Use leftover chicken to make it even easier. It’s a game-changer for busy weeknights.
- Season to Taste: Flavor can be subjective—consider tasting during the cooking process and adjusting along the way.
Creative Twists
Feeling adventurous? This recipe is a playground! Switch out the wild rice for brown rice or even quinoa for a lighter option. Add some spin by incorporating seasonal veggies like pumpkin or sweet potatoes for a sweeter twist. Want a punch of flavor? Experiment with different herbs or add a splash of lemon juice for brightness before serving. The world is your oyster—or in this case, your soup!
FAQs
- How long does it take to prep? Expect about 15-20 minutes of prep time, with a cooking time of about an hour.
- Can I make this vegetarian? Absolutely! Substitute the chicken with extra veggies and use vegetable broth instead of chicken broth.
- What’s the best way to reheat it? A gentle simmer on the stove is ideal—add a splash of broth if it thickens too much.
- Can I use brown rice instead of wild rice? You can, but remember that cooking times will differ. Brown rice will take longer to cook.
- Can I skip the cream? Sure! Just use a bit more broth, or add a splash of coconut milk for creaminess while staying dairy-free.
You know what? I can’t wait for you to try making this soup. It’s one of those cozy recipes that’ll make your home smell divine and wrap you in a warm embrace—perfect for cool evenings spent indoors. Remember, cooking is all about experimenting, so don’t hesitate to put your own twist on this dish. And please, come back and share how it turned out or any discoveries you made along the way. Happy cooking!
Autumn Wild Rice Soup: The Ultimate Fall Comfort Food
Description
This nourishing Autumn Wild Rice Soup is filled with hearty wild rice, rich chicken broth, and a luscious blend of seasonal vegetables and flavors. Perfect for crisp fall evenings, it's a hug in a bowl.Key Ingredients
Main Ingredients
Cooking Instructions
Prepare the Wild Rice
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In a medium saucepan, combine 1 cup of rinsed wild rice with 4 cups of chicken broth. Bring it to a boil, then reduce to low, cover, and let it simmer for 45-50 minutes. Drain any excess liquid and set aside.
Sauté the Vegetables
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In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add chopped onion, carrots, and celery. Sauté for about 5-7 minutes until softened. Stir in sliced cremini mushrooms and cook for an additional 5-7 minutes until tender. Add minced garlic and dried herbs, stirring for about a minute until fragrant.
Simmer the Soup
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Pour the remaining 4 cups of chicken broth into the pot with the sautéed vegetables. Add the cooked wild rice and shredded chicken. Bring it to a gentle simmer and let it cook for 30-60 minutes. Stir occasionally.
Finishing Touches
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Gently stir in the heavy cream (or coconut milk) and dry sherry, if using. Add chopped parsley and season with salt and pepper to taste. Heat gently, avoiding boiling after cream is added.
Serving
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Ladle the soup into bowls and garnish with toasted nuts and grated Parmesan cheese, if desired. Enjoy your comforting dish!
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 14g22%
- Saturated Fat 4g20%
- Cholesterol 50mg17%
- Sodium 800mg34%
- Potassium 600mg18%
- Total Carbohydrate 40g14%
- Dietary Fiber 5g20%
- Sugars 3g
- Protein 18g36%
- Vitamin A 900 IU
- Vitamin C 15 mg
- Calcium 100 mg
- Iron 2.5 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
