Autumn Wild Rice Soup
A comforting soup featuring nutty wild rice, caramelized mushrooms, and a touch of chicken broth, perfect for cool evenings and gatherings.
Ingredients
Soup Base
- 1 cup wild rice, rinsed Substitute: wild rice blend for shorter cook time
- 8 cups chicken broth, low-sodium preferred Substitute: vegetable broth for vegetarian
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 medium carrots, peeled and diced
- 2 stalks celery, diced
- 8 oz cremini mushrooms, sliced
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1/2 tsp dried sage
- 1/4 tsp dried rosemary
- 1/4 tsp red pepper flakes Optional
- 1 cup cooked chicken, shredded Rotisserie works great
- 1/2 cup heavy cream Or coconut milk for dairy-free
- 1/4 cup chopped fresh parsley
- to taste Salt and pepper
- 1/4 cup chicken broth Optional, adds depth
- 1/2 cup chopped pecans or walnuts, toasted For garnish
- 1/4 cup grated Parmesan cheese Optional, for garnish
Instructions
Cooking the Wild Rice
- Combine the rinsed rice with 4 cups of broth in a medium saucepan. Bring to a boil. Reduce heat to low, cover, and simmer for 45-50 minutes until the grains are tender and split. Drain any excess broth and set aside.
Sautéing the Vegetables
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook for 5-7 minutes, stirring, until softened and the onion is translucent.
- Stir in the sliced cremini mushrooms and cook for an additional 5-7 minutes until they release moisture and slightly brown.
- Add garlic, thyme, sage, rosemary, and red pepper flakes. Stir constantly for about 1 minute until fragrant.
Building the Soup
- Pour the remaining 4 cups of chicken broth into the pot. Add the cooked wild rice and shredded chicken. Bring to a simmer over medium heat.
- Reduce heat to low, cover, and simmer for at least 30 minutes (up to an hour) for deeper flavor, stirring occasionally.
Finishing the Soup
- Stir in heavy cream or coconut milk and the chicken broth if using. Add chopped parsley. Taste, then season with salt and pepper. Warm through without boiling after adding the cream.
Serving
- Ladle the soup into bowls and garnish with toasted pecans or walnuts and grated Parmesan cheese if desired.
Notes
For a vegetarian version, use vegetable broth and replace chicken with white beans or extra mushrooms. Consider adding cooked turkey bacon or beef sausage for a smoky note.