Autumn Wild Rice Soup: The Ultimate Fall Comfort Food
Cozy & Hearty: A Bowl of Autumn Wild Rice Soup Awaits!
Nothing screams fall quite like a steaming bowl of soup that warms you from the inside out! Ever had a comforting, creamy wild rice soup that reminds you of the crisp autumn air and cozy sweaters? This Autumn Wild Rice Soup isn’t just a recipe; it’s an experience wrapped up in flavors that hug you like a favorite scarf. Trust me, once you make this, it will become your go-to for those chilly nights when all you want is something hearty and satisfying. 🍂
Why make this recipe?
Why should this be your next kitchen endeavor? Let me count the ways!
- Easy Cleanup: One pot, people! No one wants to spend more time washing dishes than enjoying a delicious meal.
- Family-Friendly: This soup is a hit with kids and adults alike. Who can resist a creamy, veggie-packed delight?
- Affordable Ingredients: Most of these items are staples you likely already have, making it budget-friendly. Your wallet will thank you! 💰
Ingredients
You don’t need fancy stuff — just these basics!
- 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
Ready to whip this up? Here’s how:
Cook the Wild Rice: In a medium saucepan, combine the rinsed wild rice with 4 cups of 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. 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. Cook, stirring for 5-7 minutes, until softened. Toss in the cremini mushrooms and cook for another 5-7 minutes until tender. Add the minced garlic, thyme, sage, rosemary, and red pepper flakes. Sauté for about 1 minute until fragrant.
Simmer the Soup: Pour the remaining 4 cups of chicken broth into the pot with the sautéed veggies. Add cooked wild rice and shredded chicken. Bring to a simmer over medium heat, then reduce heat to low, cover, and simmer for 30 minutes (up to an hour is fine, just stir occasionally).
Finishing Touches: Stir in the heavy cream (or coconut milk) and dry sherry. Add fresh parsley and season with salt and pepper. Heat gently without boiling after adding the cream.
Serving: Ladle the Autumn Wild Rice Soup into bowls. Garnish with toasted pecans or walnuts, and sprinkle grated Parmesan over the top (if using). Enjoy immediately!
How to make Autumn Wild Rice Soup: The Ultimate Fall Comfort Food (Overview)
Making this soup is as simple as pie (or should I say soup?). First, cook that wild rice until fluffy. While it’s simmering, sauté a glorious mix of onions, carrots, and mushrooms until they whisper "delicious." Combine everything, let it love each other for a bit, and finish with a splash of cream and fresh herbs. Pro tip: Don’t skip toasting the garlic — it just elevates the flavor game! Seriously, your kitchen will smell amazing. 😍
How to serve Autumn Wild Rice Soup: The Ultimate Fall Comfort Food
Picture this: a warm bowl of golden soup topped with crunchy pecans, fresh herbs, and a sprinkle of Parmesan on a rustic wooden table. The colors of the veggies pop against the soothing creaminess of the soup. Serve it with warm, crusty bread for dipping. Trust me; your senses will sing!
How to store Autumn Wild Rice Soup: The Ultimate Fall Comfort Food
Got leftovers? No problem! This soup can hang out in the fridge for about 3-4 days in an airtight container. Want to save it for later? Freeze portions for up to 3 months. Just make sure to cool it completely before you seal it up! To reheat, gently warm it on the stove, adding a splash of broth to maintain that creamy texture.
Tips to make Autumn Wild Rice Soup: The Ultimate Fall Comfort Food
- Timing is Everything: Cook your wild rice ahead of time; it saves you about half an hour during dinner prep.
- Ingredient Swaps: Got some veggies lying around? Throw them in! Spinach, kale, or even sweet potatoes make fantastic additions.
- Texture Tips: If you like a chunkier soup, hold back some rice and add it in after blending! Yes, I see you out there, texture enthusiasts!
Variation
Feeling adventurous? Switch it up! Use vegetable broth and leave out the chicken for a comforting vegan version. You can also toss in roasted butternut squash or swap wild rice for quinoa for a different twist.
FAQs
Can I make this soup ahead of time?
Absolutely! You can prepare it a day prior; just reheat before serving.
What can I use instead of chicken?
Feel free to go meatless! You can use chickpeas, extra mushrooms, or even lentils for protein.
How do I freeze the soup?
Let it cool fully, then store in portions in freezer-safe containers. Thaw overnight in the fridge before reheating.
📌 Pin this recipe for your next cozy dinner night!
Autumn Wild Rice Soup
Ingredients
Method
- In a medium saucepan, combine the rinsed wild rice with 4 cups of 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. 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. Cook, stirring for 5-7 minutes, until softened.
- Toss in the cremini mushrooms and cook for another 5-7 minutes until tender. Add the minced garlic, thyme, sage, rosemary, and red pepper flakes, and sauté for about 1 minute until fragrant.
- Pour the remaining 4 cups of chicken broth into the pot with the sautéed veggies. Add cooked wild rice and shredded chicken. Bring to a simmer over medium heat, then reduce heat to low, cover, and simmer for 30 minutes (up to an hour is fine, just stir occasionally).
- Stir in the heavy cream (or coconut milk) and dry sherry. Add fresh parsley and season with salt and pepper. Heat gently without boiling after adding the cream.
- Ladle the Autumn Wild Rice Soup into bowls. Garnish with toasted pecans or walnuts, and sprinkle grated Parmesan over the top (if using). Enjoy immediately!
