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Autumn Wild Rice Soup: The Ultimate Fall Comfort Food Recipe

Autumn Wild Rice Soup: The Ultimate Fall Comfort Food Recipe
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★★★★★

4.8 from 10 reviews

This Autumn Wild Rice Soup is the ultimate fall comfort food, combining hearty wild rice, tender chicken, and a medley of savory vegetables in a creamy, flavorful broth. Enhanced with warm herbs, optional dry sherry, and garnished with toasted nuts and Parmesan, this soup is perfect for cozy evenings and chilly days.

Ingredients

Scale

Wild Rice and Broth

  • 1 cup wild rice, rinsed
  • 8 cups chicken broth (low sodium preferred)

Vegetables and Aromatics

  • 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)

Protein and Cream

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

Seasonings and Garnishes

  • 1/4 cup chopped fresh parsley
  • Salt and pepper to taste
  • 1/4 cup dry sherry (optional)
  • 1/2 cup chopped pecans or walnuts, toasted (for garnish)
  • 1/4 cup grated Parmesan cheese (optional, for garnish)

Instructions

  1. 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 heat to low, cover, and simmer for 45-50 minutes, or until the rice is tender and the grains have split open. Check periodically and add more broth if needed. Drain any excess liquid and set aside.
  2. Sauté the Vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, for 5-7 minutes, or until softened and the onion is translucent. Add the sliced cremini mushrooms and cook for another 5-7 minutes, or until tender and have released their moisture. Add the minced garlic, dried thyme, dried sage, dried rosemary, and red pepper flakes (if using). Cook, stirring constantly, for about 1 minute, or until fragrant.
  3. Simmer the Soup: Pour the remaining 4 cups of chicken broth into the pot with the sautéed vegetables. Add the cooked wild rice and shredded cooked chicken. Bring to a simmer over medium heat. Reduce heat to low, cover, and simmer for at least 30 minutes, or up to an hour, stirring occasionally.
  4. Finishing Touches: Stir in the heavy cream (or coconut milk) and dry sherry (if using). Add the chopped fresh parsley. Season with salt and pepper to taste. Heat through gently, being careful not to boil the soup after adding the cream.
  5. Serving: Ladle the Autumn Wild Rice Soup into bowls. Garnish with toasted pecans or walnuts and grated Parmesan cheese (if using). Serve immediately.

Notes

  • For a dairy-free version, substitute heavy cream with coconut milk.
  • Use low sodium chicken broth to better control salt levels.
  • Dry sherry adds depth of flavor but is optional; you can omit it if preferred.
  • To make it vegetarian, omit chicken and use vegetable broth instead.
  • To toast nuts, dry roast them in a pan over medium heat for 3-5 minutes until fragrant, stirring frequently.
  • Leftover soup can be refrigerated for up to 3 days and reheated gently on the stove.

Nutrition

Keywords: wild rice soup, autumn soup, comfort food, chicken soup, fall recipe, creamy wild rice soup

Find it online: https://leofoster.com/autumn-wild-rice-soup-the-ultimate-fall-comfort-food-recipe/