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Autumn Wild Rice Soup

Cozy Up with Creamy Autumn Wild Rice Soup Delight

Enjoy a warm bowl of Autumn Wild Rice Soup, a comforting dish that combines nutty wild rice, tender vegetables, and creamy indulgence.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 cups
Course: Soups
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 cup Wild Rice Rinsed before cooking
  • 4 cups Chicken Broth Low sodium preferred or vegetable broth for vegetarian
  • 2 tablespoons Olive Oil Can be swapped with butter
For the Vegetables
  • 1 medium Onion Diced, can replace with shallots
  • 2 medium Carrots Chopped, can substitute with sweet potatoes
  • 2 stalks Celery Diced, can be omitted
  • 8 ounces Cremini Mushrooms Sliced, substitute with button or shiitake mushrooms
For Flavoring
  • 3 cloves Garlic Minced, fresh is best
  • 1 teaspoon Dried Thyme
  • 1 teaspoon Dried Sage
  • 1 teaspoon Dried Rosemary
  • 1 teaspoon Red Pepper Flakes Optional
For the Creaminess
  • 2 cups Cooked Chicken Shredded, rotisserie is convenient
  • 1 cup Heavy Cream or Coconut Milk Dairy-free option
For the Finish
  • 1/4 cup Dry Sherry Optional
  • Salt and Pepper To taste
  • Toasted Pecans or Walnuts For garnish
  • Grated Parmesan Cheese Optional, omit for dairy-free

Equipment

  • medium saucepan
  • large pot
  • Ladle

Method
 

Step-by-Step Instructions
  1. In a medium saucepan, combine 1 cup of rinsed wild rice with 4 cups of chicken broth. Bring to a boil, then simmer for 45-50 minutes until tender.
  2. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 diced onion, 2 chopped carrots, and 2 stalks of diced celery, sautéing for 5-7 minutes until softened.
  3. Add 8 ounces of sliced cremini mushrooms, cooking for an additional 5-7 minutes until browned. Stir in 3 minced garlic cloves and 1 teaspoon each of dried thyme, sage, and rosemary, stirring until fragrant.
  4. Pour in the remaining 4 cups of chicken broth and the cooked wild rice into the pot. If using, add 2 cups of shredded chicken now. Bring to a simmer, cover, and reduce heat to low.
  5. After 30-60 minutes, stir in 1 cup of heavy cream or coconut milk. If using, add about 1/4 cup of dry sherry. Season with salt and pepper, stirring gently to warm through.
  6. Ladle into bowls and garnish with toasted pecans or walnuts. Serve immediately with crusty bread or a fresh salad.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 40gProtein: 12gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 50mgSodium: 700mgPotassium: 600mgFiber: 4gSugar: 3gVitamin A: 2500IUVitamin C: 10mgCalcium: 100mgIron: 2mg

Notes

Rinse wild rice to remove excess starch for fluffy texture. Avoid boiling after adding cream for smooth consistency. Keeps in the fridge for up to 3 days. Can be frozen for up to 2 months.

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