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Autumn Wild Rice Soup

Creamy Autumn Wild Rice Soup to Warm Your Soul this Fall

This creamy Autumn Wild Rice Soup is a cozy comfort food filled with rich, earthy flavors, perfect for fall.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 bowls
Course: Soups
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 1 cup wild rice Rinse before cooking
  • 8 cups low-sodium chicken broth Use for balance
  • 2 tablespoons olive oil For sautéing
  • 1 medium onion Diced
  • 2 medium carrots Diced
  • 2 stalks celery Chopped
  • 8 ounces cremini mushrooms Sliced
  • 2 cloves garlic Minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried sage
  • 1 teaspoon dried rosemary
  • 1/4 teaspoon red pepper flakes Optional
  • 2 cups shredded cooked chicken Leftover works great
  • 1 cup heavy cream or coconut milk For richness
  • 1/4 cup dry sherry Optional
  • 1/4 cup fresh parsley Chopped
  • 1/2 cup toasted pecans or walnuts For garnish
  • 1/4 cup grated Parmesan cheese Optional for garnish

Equipment

  • Saucepan
  • Large pot
  • Cooking spoon

Method
 

Cooking Steps
  1. Rinse the wild rice under cold water. Combine with chicken broth in a saucepan. Boil, then simmer for 45-50 minutes.
  2. In a large pot, heat olive oil. Sauté diced onion, carrots, and celery for 5-7 minutes. Add mushrooms and cook another 5-7 minutes.
  3. Stir in minced garlic, thyme, sage, and rosemary. Cook until fragrant.
  4. Pour in remaining chicken broth and add wild rice and shredded chicken. Simmer for 30-60 minutes.
  5. Stir in heavy cream and dry sherry. Mix in fresh parsley, season with salt and pepper.
  6. Ladle soup into bowls and garnish with nuts and cheese before serving.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 40gProtein: 20gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 3gVitamin A: 1500IUVitamin C: 10mgCalcium: 80mgIron: 2mg

Notes

Customize with seasonal veggies or herbs. Store leftovers for up to 3 days or freeze for 2 months.

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