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Autumn Wild Rice Soup Recipe

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4.8 from 107 reviews

This comforting Autumn Wild Rice Soup combines the nutty flavor of wild rice with hearty vegetables, tender chicken, and earthy mushrooms, all simmered in a flavorful chicken broth with aromatic herbs. Finished with a touch of cream and garnished with toasted nuts and Parmesan, it’s a perfect warming dish for chilly fall days.

Ingredients

Scale

Soup Base

  • 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)

Proteins and Dairy

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

Finishing Touches

  • 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. Prepare the base: In a large pot, heat olive oil over medium heat. Add the chopped onion, diced carrots, and celery. Sauté for about 5-7 minutes, until the vegetables begin to soften.
  2. Add mushrooms and garlic: Stir in the sliced cremini mushrooms and minced garlic. Continue to cook for another 4-5 minutes until mushrooms release moisture and soften.
  3. Cook the wild rice: Add the rinsed wild rice to the pot along with the chicken broth, dried thyme, dried sage, dried rosemary, and red pepper flakes if using. Bring to a boil, then reduce heat to low and simmer gently, covered, for about 45-50 minutes or until the rice is tender and cooked through.
  4. Incorporate chicken and sherry: Stir in the shredded cooked chicken and dry sherry if using. Let the soup simmer for an additional 5-10 minutes to combine flavors.
  5. Add cream and season: Pour in the heavy cream (or coconut milk) and stir well. Season the soup with salt and freshly ground pepper to taste. Simmer for another 3-5 minutes but do not boil after adding cream to prevent curdling.
  6. Finish and garnish: Remove from heat and stir in chopped fresh parsley. Serve the soup hot, garnished with toasted chopped pecans or walnuts and a sprinkle of grated Parmesan cheese if desired.

Notes

  • For a dairy-free variation, use coconut milk instead of heavy cream.
  • To save time, use pre-cooked wild rice available in some stores.
  • Adjust red pepper flakes to your spice preference or omit entirely for milder soup.
  • Dry sherry is optional but adds a nice complexity to the flavor.
  • Using low sodium chicken broth allows better control over salt levels.

Find it online: https://amandafood.com/autumn-wild-rice-soup-recipe/