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Autumn Wild Rice Soup

Creamy Autumn Wild Rice Soup for Cozy Comfort on Chilly Days

This Creamy Autumn Wild Rice Soup is a hearty comfort food perfect for chilly days.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 bowls
Course: Best Recipes
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 cup Wild Rice Rinse thoroughly before cooking to remove excess starch.
  • 4 cups Chicken Broth Low sodium helps control saltiness.
  • 2 tablespoons Olive Oil Ideal for sautéing vegetables.
  • 1 medium Onion Provides a sweet and aromatic foundation.
  • 2 medium Carrots Adds natural sweetness and color.
  • 2 stalks Celery Contributes freshness and crunch.
  • 8 ounces Cremini Mushrooms Earthy flavor; substitute with button mushrooms if preferred.
  • 3 cloves Garlic Boosts flavor with its aromatic qualities.
For the Seasoning
  • 1 teaspoon Dried Thyme
  • 1 teaspoon Dried Sage
  • 1 teaspoon Dried Rosemary
  • 1/2 cup Dry White Wine Adds depth; omit for a non-alcoholic version.
  • 1/4 teaspoon Red Pepper Flakes Optional; adjust according to spice preference.
For the Main Ingredients
  • 2 cups Cooked Chicken Rotisserie chicken is a convenient option; omit for vegetarian version.
  • 1 cup Heavy Cream Delivers creaminess; substitute with coconut milk for dairy-free.
For Garnishing
  • 1/4 cup Chopped Fresh Parsley Brightens the dish.
  • to taste Freshly Ground Black Pepper Essential for enhancing flavor.
  • to taste Salt Essential for enhancing flavor.
  • 1/4 cup Toasted Pecans or Walnuts Adds a lovely crunch.
  • 1/4 cup Shredded Parmesan Cheese Optional; elevates flavor profile.

Equipment

  • medium saucepan
  • Large Pot

Method
 

Step-by-Step Instructions
  1. Rinse the Wild Rice under cold running water until the water runs clear and set aside.
  2. In a medium saucepan, bring 4 cups of chicken broth to a boil. Add the rinsed wild rice, reduce to a simmer, and cook for 45–50 minutes.
  3. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 diced onion, 2 diced carrots, and 2 diced celery stalks. Sauté for 5–7 minutes.
  4. Incorporate 8 ounces of sliced cremini mushrooms into the pot and sauté for an additional 5–7 minutes.
  5. Stir in 3 minced garlic cloves, 1 teaspoon dried thyme, 1 teaspoon dried sage, and 1 teaspoon dried rosemary. Stir for about 1 minute.
  6. Pour in ½ cup of dry white wine and simmer for 2–3 minutes.
  7. Pour in the remaining 4 cups of chicken broth and bring to a gentle simmer for about 10 minutes.
  8. Stir in the cooked wild rice and 2 cups of shredded cooked chicken. Mix well and heat through for about 5 minutes.
  9. Lower the heat and mix in 1 cup of heavy cream. Season with salt and freshly ground black pepper to taste.
  10. Ladle the warm soup into bowls and garnish with chopped parsley, toasted nuts, and Parmesan cheese if desired.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 15gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 800mgPotassium: 500mgFiber: 5gSugar: 3gVitamin A: 1000IUVitamin C: 10mgCalcium: 150mgIron: 2mg

Notes

This soup freezes beautifully, making it convenient for future meals. Adjust creaminess using half-and-half or dairy alternatives if desired.

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