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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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★★★★★

5 from 13 reviews

This Autumn Wild Rice Soup is the ultimate fall comfort food, combining hearty wild rice, tender vegetables, and savory chicken in a creamy, flavorful broth. Perfect for chilly days, this soup features seasonal vegetables, aromatic herbs, and optional garnishes like toasted nuts and Parmesan cheese, making it a satisfying and wholesome meal.

Ingredients

Scale

Grains 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)
  • Salt and pepper to taste

Protein and Dairy

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

Finishing Touches and Garnishes

  • 1/4 cup chopped fresh parsley
  • 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 while warm for a comforting fall meal.

Notes

  • For a dairy-free version, substitute heavy cream with coconut milk.
  • Using low sodium broth allows you to control the saltiness of the soup.
  • The optional dry sherry adds depth but can be omitted if preferred.
  • Leftover soup can be stored in the refrigerator for up to 3 days and reheated gently.
  • To make this vegetarian, substitute chicken broth with vegetable broth and omit the chicken.
  • Toast the nuts in a dry pan over medium heat for 3-5 minutes to enhance their flavor before garnishing.

Nutrition

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

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