There’s something special about Autumn, isn’t there? The air turns crisp, leaves transform into a patchwork of orange and gold, and suddenly we crave those warm, cozy meals that feel like a hug in a bowl. One such dish that will keep your spirit buoyed during these shorter days is Autumn Wild Rice Soup. This isn’t just another soup; it’s a recipe that captures the essence of fall. Rich, creamy, and bursting with flavor, it brings together earthy wild rice, hearty vegetables, and tender shredded chicken — a true celebration of the season.
Why You’ll Love This Dish
Imagine coming home on a chilly evening, the wind rustling the leaves outside as you step through the door. You’re greeted by the welcoming aroma of this soup simmering on the stove, promising warmth and comfort. Made with wholesome ingredients, it’s like autumn in a bowl. Why cook this at home? Well, it’s budget-friendly, crowds-pleasing, and remarkably easy to whip up, making it perfect for weeknight dinners or holiday gatherings. Plus, with all those wholesome ingredients, it’s a dish you won’t feel guilty about serving to your loved ones.
“This soup is a fall staple in our house. It’s hearty enough to warm you up on the coldest days and sophisticated enough to serve guests!” — Maria, a loyal fan.
The Cooking Process Explained
Ready to dive in? Making this Autumn Wild Rice Soup is more straightforward than it may seem. Start by cooking the wild rice, gently sautéing the vegetables, then letting it all simmer together into a bowl of goodness. It’s a symphony of flavors and textures — chewy wild rice, tender vegetables, and a creamy broth that hugs every ingredient. Feel free to keep it simple or explore its depths by adding your own touches.
What You’ll Need
Gathering the right ingredients is half the battle. Here’s what you’ll be working with:
- 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)
- 1 cup cooked chicken, shredded (rotisserie chicken works great!)
- 1/2 cup heavy cream (or coconut milk for dairy-free)
- 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)
Feel free to make substitutions as needed — for example, coconut milk for a dairy-free version or a mix of your favorite mushrooms if you have them on hand.
Directions to Follow
It’s time to put your apron on and get started! Here’s how to bring this delicious soup together:
Cook the Wild Rice: In a medium saucepan, combine the rinsed wild rice with 4 cups of the chicken broth. Bring to a boil over high heat. Reduce the heat to low, cover, and let it simmer for about 45-50 minutes, until the rice is tender and the grains have burst open. Occasionally check and add more broth if needed. Drain any excess liquid and set aside.
Sauté the Vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté, stirring occasionally, for about 5-7 minutes, or until softened and the onion becomes translucent. Toss in the sliced cremini mushrooms, cooking for another 5-7 minutes until tender. Add the minced garlic, dried thyme, sage, rosemary, and red pepper flakes (if using). Stir constantly for about a minute until fragrant.
Simmer the Soup: Pour the remaining 4 cups of chicken broth into the pot with the sautéed vegetables. Stir in the wild rice and the shredded chicken. Bring to a gentle simmer over medium heat, then reduce to low, cover, and simmer for at least 30 minutes. Stir occasionally to blend the flavors.
Finishing Touches: Gently stir in the heavy cream (or coconut milk) and dry sherry (if using). Add the chopped parsley and season with salt and pepper to taste. Warm through carefully without boiling after adding the cream.
Serving: Ladle the soup into bowls, garnishing with toasted pecans or walnuts and grated Parmesan cheese if you like. Serve immediately and enjoy the comforting warmth!
Best Ways to Enjoy It
Serving up Autumn Wild Rice Soup is about more than just the bowl; it’s about the experience. Pair it with crusty bread or a simple side salad for a well-rounded meal. If you’re feeling indulgent, a slice of homemade apple pie for dessert complements the warm, earthy flavors beautifully!
How to Store & Freeze
If you happen to have leftovers, store them in an airtight container in the fridge for up to 3 days. The flavors will continue to meld, making it even more delicious the next day! For longer storage, you can freeze the soup for up to two months. Just make sure to leave out the cream until you’re ready to serve, as it can change texture when frozen.
Helpful Cooking Tips
- Wild Rice Cooking: Wild rice can take a little longer than conventional rice, so patience is key! Rinsing it beforehand removes debris and any excess starch for a better texture.
- Sautéing: Don’t skip the sautéing step! Building flavors at this stage adds depth that makes your soup sing.
- Creamy Texture: When adding cream, do so at the end and avoid boiling afterward to keep it smooth and luscious.
Creative Twists
Want to shake things up? Try adding some diced butternut squash for extra sweetness or toss in kale or spinach in the last minutes of cooking for a vibrant touch. You could even substitute quinoa if you’re looking for a gluten-free option.
Your Questions Answered
What’s the prep time?
You’ll need about 15 minutes to prep, with about 50-60 minutes total cooking time. It’s a little investment for a big reward!
Can I use different grains?
Absolutely! While wild rice adds a unique texture, you could also use brown rice or even barley, just keep in mind that cooking times may vary.
How do I make this dish vegetarian?
Simply substitute the chicken broth with vegetable broth, and omit the chicken. You can always add hearty vegetables like mushrooms or chickpeas for added protein.
This Autumn Wild Rice Soup is sure to warm both your heart and home. Enjoy making it as much as you enjoy savoring each comforting bite!
Autumn Wild Rice Soup
Ingredients
Method
- In a medium saucepan, combine the rinsed wild rice with 4 cups of the chicken broth. Bring to a boil over high heat, reduce the heat to low, cover, and let it simmer for about 45-50 minutes until the rice is tender and the grains have burst open. Drain any excess liquid and set aside.
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté, stirring occasionally, for about 5-7 minutes, or until softened and the onion becomes translucent.
- Add the sliced cremini mushrooms, cooking for another 5-7 minutes until tender. Then, add the minced garlic, dried thyme, sage, rosemary, and red pepper flakes (if using). Stir constantly for about a minute until fragrant.
- Pour the remaining 4 cups of chicken broth into the pot with the sautéed vegetables. Stir in the wild rice and the shredded chicken. Bring to a gentle simmer over medium heat, then reduce to low, cover, and simmer for at least 30 minutes. Stir occasionally to blend the flavors.
- Gently stir in the heavy cream (or coconut milk) and dry sherry (if using). Add the chopped parsley and season with salt and pepper to taste. Warm through carefully without boiling after adding the cream.
- Ladle the soup into bowls, garnishing with toasted pecans or walnuts and grated Parmesan cheese if you like. Serve immediately and enjoy the comforting warmth!