Oh my goodness, my friend, autumn is here! The leaves are falling, and there’s a cozy chill in the air that just calls for comfort food. One of my all-time favorites—and I’m not exaggerating here—is my Autumn Wild Rice Soup. It’s the kind of bowl you wrap your hands around on a cool evening, and it fills your home with a scent that says, “Welcome to fall!”
Why you’ll love this recipe
Now, let me tell you why this soup is simply irresistible. First off, wild rice has this beautiful slightly nutty flavor and a texture that dances in your mouth—definitely not your average boring grain. Combined with the umami notes of the cremini mushrooms and the richness of the heavy cream, every spoonful is a warm hug from the inside. Plus, it’s loaded with veggies—carrots, celery, and that onion sweetness—making it not just delicious, but nutritious too! And don’t even get me started on the optional dry sherry; adding it brings an elegance that says, “Oh yes, I can totally whip this up during the week!”
Gather these ingredients
So, let’s get crackin’ with the shopping list! Here’s what you’ll need:
- 1 cup wild rice, rinsed
- 8 cups low-sodium chicken broth (trust me, go low-sodium!)
- 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 (if you like a kick!)
- 1 cup shredded cooked chicken (a rotisserie bird saves time!)
- 1/2 cup heavy cream (or coconut milk for a dairy-free swap)
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
- 1/4 cup dry sherry (optional, but oh-so-worth it!)
- 1/2 cup toasted pecans or walnuts for garnish
- 1/4 cup grated Parmesan cheese (optional, for that Italian flair)
The cooking process explained
Ready to dive in? Let’s tackle this one step at a time!
- Cook the Wild Rice: Grab a medium saucepan and combine that rinsed wild rice with 4 cups of chicken broth. Bring it to a joyful boil over high heat, then reduce it to low. Cover it up, and let it simmer for about 45-50 minutes until those grains split open. Note: keep an eye on it and add a little more broth if necessary.
- Sauté the Vegetables: In a large pot or Dutch oven, warm the olive oil over medium heat. Toss in your chopped onion, carrots, and celery. Cook them gently, stirring occasionally for about 5-7 minutes until they turn all soft and that onion becomes translucent—like a fall morning mist! Now add those gorgeous sliced mushrooms and let them cook another 5-7 minutes, until tender. Then, add the minced garlic along with those fragrant herbs. Stir them in for a minute until fragrant—this step is like magic!
- Simmer the Soup: Pour in the remaining 4 cups of chicken broth with all those sautéed veggies. Add your cooked wild rice and the glorious shredded chicken. Bring everything to a gentle simmer over medium heat. Lower the heat, cover, and let it joyfully bubble for at least 30 minutes, stirring occasionally for good vibes.
- Finishing Touches: Finally, stir in the heavy cream (or coconut milk) and that optional sherry. Toss in the fresh parsley, and sprinkle in salt and pepper to taste. Heat through gently—no boiling after the cream, please; we want it smooth and creamy!
- Serving: Ladle your hearty Autumn Wild Rice Soup into warm bowls. Garnish with toasted nuts and Parmesan cheese before digging in!
Best way to enjoy it
Pair this delightful soup with a crusty piece of artisan bread, and you’ve got dinner sorted! For a crisp side salad, think arugula with a sprinkle of lemon juice—such a refreshing contrast. If you want to take it up a notch, a big warm baguette slathered in butter is just divine.
Keeping leftovers fresh
This soup keeps remarkably well in the fridge—just let it cool completely before stashing it away in an airtight container. It’ll hang out there for up to 4 days. Want to store it longer? Freeze portions in freezer-safe bags or containers; it’ll hold nicely for about 2-3 months. Just be sure to recook on low heat and stir well!
Pro chef tips
Now, for a little chef wisdom: toast your spices briefly with the vegetables before adding in the broth. It’s a tiny step but takes your flavor game to another level! If you’re in a pinch, I often grab already-cooked chicken from the deli—totally a time-saver.
Creative Twists
Feeling adventurous? You could swap the wild rice for quinoa or even barley for a different vibe! You can also toss in seasonal veggies like butternut squash or kale for extra nutrition. Want to make it vegan? Just switch the chicken broth for vegetable broth and leave out the chicken and cream!
Common Questions
- How long does this soup take to prepare?
- Overall, you’ll spend about an hour or so prep and cooking time—totally worth it for those cozy vibes!
- Can I make this soup ahead of time?
- Absolutely! It tastes even better the next day as those flavors meld beautifully.
- What can I use instead of heavy cream?
- Coconut milk is a fantastic dairy-free alternative when you’re keeping it creamy!
- Can I use different types of rice?
- Yes, you can experiment with arborio rice or even brown rice; just adjust the cooking times.
- What’s the best way to reheat this soup?
- Gently reheat on the stove over medium-low heat, adding a splash of broth or water if it’s too thick.
This soup isn’t just a dish; it’s an experience, a celebration of those bountiful autumn flavors that warms you from the inside out. I genuinely hope you give it a go and make it your own. Feel free to tweak those ingredients, and I’d love to hear how it turns out in the comments! Happy cooking!
Autumn Wild Rice Soup: The Ultimate Fall Comfort Food
Description
This Autumn Wild Rice Soup is a comforting bowl filled with wild rice, cremini mushrooms, vegetables, and a touch of cream, perfect for chilly evenings.Ingredients
Soup Ingredients
Instructions
Cooking Process
-
Cook the Wild Rice
Combine rinsed wild rice with 4 cups of chicken broth in a medium saucepan. Bring to a boil, reduce heat, cover, and simmer for 45-50 minutes.Add broth if needed during cooking. -
Sauté the Vegetables
In a large pot, warm olive oil over medium heat. Add onion, carrots, and celery; cook for 5-7 minutes until soft. Add mushrooms and cook until tender. Stir in garlic and herbs for 1 minute. -
Simmer the Soup
Add remaining chicken broth, cooked wild rice, and shredded chicken. Bring to a gentle simmer; cover and let bubble for at least 30 minutes.Stir occasionally. -
Finishing Touches
Stir in heavy cream (or coconut milk) and optional sherry with parsley. Season with salt and pepper; heat through without boiling. -
Serving
Ladle soup into bowls, garnish with nuts and Parmesan cheese, and serve warm.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 500kcal
- % Daily Value *
- Total Fat 22g34%
- Saturated Fat 12g60%
- Trans Fat 0g
- Cholesterol 70mg24%
- Sodium 900mg38%
- Potassium 800mg23%
- Total Carbohydrate 45g15%
- Dietary Fiber 5g20%
- Sugars 3g
- Protein 25g50%
- Vitamin A 1500 IU
- Vitamin C 12 mg
- Calcium 200 mg
- Iron 3 mg
- Vitamin D 0 IU
- Vitamin E 2 IU
- Vitamin K 20 mcg
- Thiamin 0.3 mg
- Riboflavin 0.5 mg
- Niacin 3 mg
- Vitamin B6 0.4 mg
- Folate 30 mcg
- Vitamin B12 1 mcg
- Pantothenic Acid 0.7 mg
- Phosphorus 250 mg
- Magnesium 40 mg
- Zinc 3 mg
- Selenium 20 mcg
- Copper 0.4 mg
- Manganese 1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
