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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 6 reviews

This Autumn Wild Rice Soup is the ultimate fall comfort food, combining nutty wild rice, savory chicken, earthy mushrooms, and fresh vegetables in a creamy, hearty broth. Perfect for cozy evenings, this soup brings warm flavors and a touch of elegance with optional dry sherry and toasted nuts as garnish.

Ingredients

Scale

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

Herbs and Spices

  • 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)

Finishing and Garnishes

  • 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. 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 to blend the flavors.
  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 to prevent curdling.
  5. Serving: Ladle the Autumn Wild Rice Soup into bowls. Garnish with toasted pecans or walnuts and grated Parmesan cheese (if using). Serve immediately for the best flavor and texture.

Notes

  • For a dairy-free version, substitute heavy cream with coconut milk.
  • Using low sodium chicken broth helps control the salt content.
  • Rotisserie chicken is a great shortcut to add cooked shredded chicken quickly.
  • Dry sherry is optional but adds a rich, layered flavor to the soup.
  • To toast nuts, place them in a dry skillet over medium heat for 3-5 minutes, stirring frequently until fragrant and lightly browned.
  • Adjust red pepper flakes according to your heat preference or omit entirely.

Nutrition

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

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