Autumn Wild Rice Soup

Why Make This Recipe

Autumn is the perfect time to warm your soul with a hearty bowl of soup. The Autumn Wild Rice Soup is not just simple to make; it’s packed with flavors that bring comfort on those chilly days. This soup combines wholesome ingredients that are not only delicious but also nutritious. Plus, it’s a great way to use up leftover chicken and enjoy seasonal vegetables.

How to Make Autumn Wild Rice Soup

Ingredients

• 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)

Directions

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.

How to Serve Autumn Wild Rice Soup

This soup is perfect as a cozy meal on its own or can be enjoyed with a side of crusty bread or a fresh garden salad. For an extra touch, top each bowl with a sprinkle of fresh herbs or additional nuts for crunch.

How to Store Autumn Wild Rice Soup

Store any leftover soup in an airtight container in the refrigerator. The soup will stay fresh for up to 3 days. If you want to extend its shelf life, consider freezing the soup in portions. It can be frozen for up to 3 months. When ready to enjoy, thaw in the refrigerator overnight and reheat gently on the stove.

Tips to Make Autumn Wild Rice Soup

1. Use Rotisserie Chicken: This saves time and adds great flavor to the soup.
2. Adjust Seasoning: Feel free to add more herbs or spices according to your taste.
3. Nutrient Boost: Toss in some leafy greens like spinach or kale for extra nutrients.

Variation

For a vegetarian option, simply replace the chicken broth with vegetable broth and omit the chicken. You can add more vegetables for texture and flavor.

FAQs

1. Can I use brown rice instead of wild rice?
Yes, you can use brown rice, but the cooking time will be different. Follow the package instructions for cooking brown rice.

2. Is there a dairy-free option?
Absolutely! Use coconut milk instead of heavy cream to keep it creamy without dairy.

3. How can I make this soup spicier?
Add more red pepper flakes or even a diced jalapeño for added heat. Adjust the level based on your preference!

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