There’s just something about a bowl of warm, hearty soup that feels like a big cozy hug, especially when the leaves start to turn golden and crisp outside. This Autumn Wild Rice Soup Recipe is my go-to for those chilly evenings when you want comfort and a little bit of elegance on your spoon. It’s packed with tender wild rice, earthy mushrooms, and a touch of herbs that bring the season right into your kitchen.

I love making this soup when I have friends over or need a soothing self-care dinner—it’s both satisfying and nourishing without being heavy. Plus, it’s versatile enough to suit whatever you have on hand, and with that creamy swirl of heavy cream or coconut milk, it hits the perfect balance between rustic and refined. Trust me, once you try this Autumn Wild Rice Soup Recipe, it’ll become a fall staple you’ll reach for again and again.

Ingredients You’ll Need

Each ingredient in this Autumn Wild Rice Soup Recipe brings something special to the table, from the chewy texture of wild rice to the savory notes of herbs and mushrooms. I always recommend picking fresh produce and good-quality broth to really let the flavors shine through.

Wild rice: Rinsing it well helps remove any grit, and cooking it in broth adds extra flavor.
Chicken broth: I prefer low sodium, so I can control the seasoning better.
Olive oil: For sautéing the veggies gently without overpowering them.
Onion: A classic soup base that adds sweetness as it softens.
Carrots: They bring color and a subtle natural sweetness.
Celery stalks: Adds that classic depth to the soup’s flavor profile.
Cremini mushrooms: Their earthy flavor makes this soup feel extra autumnal.
Garlic: Just a couple of cloves, but they make a big difference in aroma.
Dried thyme: One of my favorite herbs for fall dishes.
Dried sage: Adds a gentle herbal note that pairs beautifully with chicken.
Dried rosemary: Offers a fragrant pine-like twist without being overwhelming.
Red pepper flakes (optional): For a touch of warmth; skip if you prefer mild.
Cooked chicken: Rotisserie chicken works wonderfully for speed and flavor.
Heavy cream or coconut milk: Creaminess makes this soup rich and comforting—dairy or dairy-free, your choice!
Fresh parsley: Brightens the whole bowl just before serving.
Salt and pepper: Essential to balance and enhance all the flavors.
Dry sherry (optional): I love this secret touch for adding complexity without alcohol burn.
Chopped pecans or walnuts, toasted: Adds a lovely crunch and nutty flavor for garnish.
Grated Parmesan cheese (optional): A finishing flourish if you’re craving something savory on top.

Variations

I like to tweak this Autumn Wild Rice Soup Recipe depending on my mood and pantry! It’s a flexible recipe that invites you to make it your own, so don’t hesitate to experiment and find what makes it perfect for you.

Vegetarian version: Swap the chicken broth for vegetable broth and leave out the chicken, add extra mushrooms or some white beans for protein—I’ve done this often and it’s just as comforting.
Dairy-free option: Use coconut milk instead of heavy cream; it adds a subtle sweetness that pairs surprisingly well.
Spicy twist: Amp it up with additional red pepper flakes or a splash of hot sauce; I sometimes do this when I need a little kick on a cold day.
Herb swaps: Try fresh thyme or rosemary if you have them on hand; adding herbs at the end gives a fresh burst of flavor.
Nut-free garnish: If nuts aren’t your thing, toasted pumpkin seeds make a great alternative crunch.

How to Make Autumn Wild Rice Soup Recipe

Step 1: Prepare and Sauté Your Veggies

Start by heating that olive oil in a large pot over medium heat. Toss in your chopped onion, diced carrots, and celery, stirring occasionally until they’re nice and soft—about 5 to 7 minutes. You want the veggies tender but not browned; this gentle sauté builds the flavor base for your soup.

Step 2: Add Mushrooms, Garlic, and Spices

Next, stir in the sliced cremini mushrooms and minced garlic. Cook for another 4 to 5 minutes until the mushrooms release their moisture and start to brown a bit. Then sprinkle in dried thyme, sage, rosemary, and the optional red pepper flakes—let those herbs toast lightly to bring out their aroma before adding liquids.

Step 3: Cook the Wild Rice in Broth

Pour in the chicken broth along with your rinsed wild rice. Bring everything to a gentle boil, then reduce the heat and let it simmer, uncovered, for around 45 minutes to an hour. Patience is key here; the wild rice needs time to become tender but still slightly chewy. Keep an eye on the liquid level and add a bit more broth or water if it seems too thick.

Step 4: Stir in Chicken, Cream, and Sherry

Once your rice is cooked to perfection, stir in the shredded cooked chicken, heavy cream (or coconut milk), and the optional dry sherry. Let it warm through for a few minutes—this melds the flavors beautifully and gives the soup that luscious, creamy texture we’re all after. Taste and adjust seasoning with salt and pepper.

How to Serve Autumn Wild Rice Soup Recipe

Autumn Wild Rice Soup Recipe - Recipe Image

Garnishes

I love topping my bowl of Autumn Wild Rice Soup with toasted chopped pecans and a sprinkle of fresh parsley—it adds crunch and brightness that contrast perfectly with the creamy soup. If I’m feeling indulgent, a little grated Parmesan cheese melts right on top and gives it an extra savory boost.

Side Dishes

Crusty bread or soft dinner rolls are an obvious but essential side—there’s something so satisfying about dunking warm bread into a thick bowl of soup. I also enjoy pairing this with a fresh green salad dressed with a tangy vinaigrette to balance out the richness.

Creative Ways to Present

For special occasions, I’ve served this soup in small cups or shot glasses as an appetizer—makes for a fun and elegant touch! You can also swirl a bit of cream on top in a pretty pattern or sprinkle with extra herbs to wow guests visually as much as in taste.

Make Ahead and Storage

Storing Leftovers

I usually keep leftovers in airtight containers in the fridge for up to 3 days. Giving the soup a quick stir before reheating helps redistribute the cream and herbs—sometimes the wild rice thickens the soup a little overnight, so adding a splash of broth or water when warming up keeps it just right.

Freezing

This soup freezes well if you leave out the cream and nuts when storing. Freeze in single-portion containers, then add the cream and garnish after thawing and reheating. I’ve found this keeps the texture fresh without breaking the soup’s richness.

Reheating

Reheat gently on the stove over medium-low heat, stirring occasionally. If it looks too thick, adding a splash of broth or water helps loosen it back up. Save the garnishes and add them fresh after reheating for the best texture and flavor.

FAQs

Can I make this Autumn Wild Rice Soup Recipe vegetarian?

Absolutely! Simply swap the chicken broth for vegetable broth, omit the chicken, and add extra mushrooms or beans to keep it hearty. The herbs and wild rice still make it a rich, satisfying dish.
How long does it take to cook wild rice for this soup?

Wild rice typically takes 45-60 minutes to become tender in the soup. Make sure to simmer gently and check occasionally to prevent it from drying out.
Can I prepare this soup ahead of time?

Yes, this soup is even better the next day once the flavors meld. Store leftovers in the fridge for up to 3 days or freeze portions without cream and nuts, then add those fresh when reheating.
What can I substitute for the dry sherry?

If you don’t have dry sherry or prefer to skip alcohol, a splash of apple cider vinegar or white grape juice can add a nice depth. Just use sparingly so the flavor stays balanced.
Is this soup gluten-free?

Yes! All the ingredients in the Autumn Wild Rice Soup Recipe are naturally gluten-free, just make sure to use gluten-free broth if you’re sensitive.

Final Thoughts

This Autumn Wild Rice Soup Recipe holds a special place in my heart because it combines rustic comfort with a touch of sophistication—perfect for sharing around the table or enjoying solo when you need a bit of soul-soothing warmth. I hope you give it a try soon and find, like I did, how easy it is to make fall feel even cozier in every spoonful. Don’t forget the toasted nuts and fresh parsley; those little finishing touches take it from good to unforgettable.