Autumn Wild Rice Soup
A hearty and flavorful soup that captures the essence of fall with wild rice, fresh vegetables, and aromatic herbs, perfect for chilly 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
- ½ teaspoon dried sage
- ¼ teaspoon dried rosemary
- ¼ teaspoon red pepper flakes (optional)
- 1 cup cooked chicken, shredded (rotisserie chicken works great!)
- ½ cup heavy cream (or coconut milk for dairy-free)
- ¼ cup chopped fresh parsley
- Salt and pepper to taste
- ¼ cup dry sherry (optional, but adds a lovely depth of flavor)
- ½ cup chopped pecans or walnuts, toasted (for garnish)
- ¼ cup grated Parmesan cheese (optional, for garnish)
Instructions
Preparation
- Before you begin, gather all your ingredients. Rinse one cup of wild rice under cold water to clean it, and chop your vegetables.
Cooking the Rice
- In a medium saucepan, combine the rinsed wild rice with four cups of chicken broth. Bring to a boil, then reduce the heat to low and cover. Let it simmer for 45-50 minutes until tender.
Sauté Vegetables
- Heat olive oil in a large pot over medium heat. Add chopped onion, diced carrots, and celery. Cook for 5-7 minutes until the onion is translucent.
Add Mushrooms and Garlic
- Add sliced cremini mushrooms and sauté for another 5-7 minutes. Then, add minced garlic, thyme, sage, rosemary, and optional red pepper flakes.
Combine Ingredients
- Pour in the remaining four cups of chicken broth. Add cooked wild rice and shredded chicken. Bring to a simmer over medium heat.
Simmer
- Reduce the heat to low, cover, and let simmer for at least 30 minutes to meld the flavors.
Finishing Touches
- Stir in heavy cream (or coconut milk) and optional dry sherry. Add fresh parsley and season with salt and pepper to taste.
Serving
- Ladle the soup into bowls and garnish with toasted pecans or walnuts and grated Parmesan cheese if desired.
Enjoy
- Enjoy the warmth and flavor of your homemade soup with family or friends.
Leftovers
- If you have leftovers, store in an airtight container in the fridge for up to 3-4 days or freeze for up to 3 months.
Notes
This soup tastes even better the next day. Adjust seasoning as needed and don’t skip the simmer to meld flavors.