Autumn Wild Rice Soup: The Ultimate Fall Comfort Food Recipe

Introduction

This Autumn Wild Rice Soup is the ultimate comfort food for crisp fall days. Packed with tender wild rice, savory vegetables, and warm spices, it brings cozy flavors to your table in every spoonful.

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)

Instructions

1. Step 1: Cook the wild rice by combining the rinsed rice with 4 cups of chicken broth in a medium saucepan. Bring to a boil over high heat, then reduce to low, cover, and simmer for 45-50 minutes until tender and grains have split open. Add more broth if needed during cooking. Drain any excess liquid and set aside.
2. Step 2: In a large pot or Dutch oven, heat olive oil over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, for 5-7 minutes until softened and onions are translucent.
3. Step 3: Add sliced cremini mushrooms and cook for another 5-7 minutes until tender and moisture has released. Stir in minced garlic, dried thyme, sage, rosemary, and red pepper flakes if using. Cook for about 1 minute until fragrant, stirring constantly.
4. Step 4: Pour the remaining 4 cups of chicken broth into the pot with the vegetables. Add the cooked wild rice and shredded chicken. Bring to a simmer over medium heat, then reduce heat to low, cover, and simmer for 30 minutes to an hour, stirring occasionally.
5. Step 5: 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, avoiding boiling after adding cream.
6. Step 6: Serve the soup ladled into bowls, garnished with toasted pecans or walnuts and grated Parmesan cheese if desired. Enjoy immediately.

Tips & Variations

• For a vegetarian version, substitute vegetable broth for chicken broth and omit the chicken, or add cooked beans for protein.
• Use coconut milk instead of heavy cream for a dairy-free and slightly tropical twist.
• Toast the nuts in a dry skillet over medium heat until fragrant to enhance their flavor before garnishing.
• Adding a splash of dry sherry brightens the soup and adds depth, but it’s optional if you prefer to skip alcohol.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring often to prevent the cream from curdling. For longer storage, freeze the soup without cream and add it fresh when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes, use vegetable broth, omit the chicken, and replace heavy cream with coconut milk to make a delicious vegan version.

How do I cook wild rice properly?

Simmer wild rice in broth with a lid on low heat for about 45-50 minutes until the grains split open and become tender. Keep an eye on the liquid and add more if it evaporates too quickly.

Autumn Wild Rice Soup: The Ultimate Fall Comfort Food Recipe

Print Recipe

★★★★★

4.7 from 69 reviews

Autumn Wild Rice Soup is the perfect comforting fall dish that combines nutty wild rice, tender vegetables, savory shredded chicken, and aromatic herbs in a creamy broth. This hearty soup features seasonal ingredients like cremini mushrooms and toasted nuts for a delightful texture and flavor, making it an ideal meal for chilly autumn days.

• Author: Viktoria
• Prep Time: 15 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 1 hour 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Rice and Broth

• 1 cup wild rice, rinsed
• 8 cups chicken broth (low sodium preferred)

Vegetables and Aromatics

• 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

Herbs and Spices

• 1 teaspoon dried thyme
• 1/2 teaspoon dried sage
• 1/4 teaspoon dried rosemary
• 1/4 teaspoon red pepper flakes (optional)
• Salt and pepper to taste

Protein and Dairy Alternatives

• 1 cup cooked chicken, shredded (rotisserie chicken works great!)
• 1/2 cup heavy cream (or coconut milk for dairy-free)

Finishing Touches and Garnishes

• 1/4 cup chopped fresh parsley
• 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)

Instructions

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

• For a dairy-free option, substitute heavy cream with coconut milk.
• Use low sodium chicken broth to better control the saltiness of the soup.
• Add the dry sherry for extra depth of flavor, but it is optional.
• To toast nuts, place them in a dry skillet over medium heat, stirring frequently for 3-5 minutes until fragrant and lightly browned.
• Leftovers can be stored in the refrigerator for up to 3 days; reheat gently to avoid curdling the cream.

Keywords: wild rice soup, autumn soup, fall comfort food, chicken soup, creamy soup, wild rice, cremini mushrooms, hearty soup