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–+ servings
Autumn Wild Rice Soup

Creamy Autumn Wild Rice Soup: Cozy Comfort in Every Spoon

Savor the flavors of fall with this comforting Autumn Wild Rice Soup, combining nutty wild rice and tender vegetables.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 bowls
Course: Dinner
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Soup Base
  • 1 cup Wild Rice Rinse well before cooking.
  • 4 cups Chicken Broth Low-sodium preferred or use vegetable broth.
  • 2 tablespoons Olive Oil For sautéing vegetables.
Vegetables
  • 1 medium Onion Chop finely.
  • 2 medium Carrots Peel and dice.
  • 2 stalks Celery Dice to match other vegetables.
  • 8 ounces Cremini Mushrooms Slice.
  • 3 cloves Garlic Mince.
Herbs & Spices
  • 1 teaspoon Dried Thyme
  • 1 teaspoon Dried Sage
  • 1 teaspoon Dried Rosemary
  • 1/4 teaspoon Red Pepper Flakes Optional for heat.
Protein & Cream
  • 2 cups Cooked Chicken Shredded.
  • 1 cup Heavy Cream or Coconut Milk Use coconut milk for a dairy-free version.
Garnishing
  • 1/4 cup Fresh Parsley Chopped.
  • to taste Salt Adjust as needed.
  • to taste Pepper Adjust as needed.
  • 1/4 cup Dry Sherry Optional.
  • 1/2 cup Toasted Pecans or Walnuts For garnish.
  • to taste Grated Parmesan Cheese Optional.

Equipment

  • Medium saucepan
  • Large Pot
  • Cutting board
  • Knife

Method
 

Steps
  1. Rinse wild rice under cold water, then combine with chicken broth in a saucepan and bring to a boil. Lower heat, cover, and simmer for 45-50 minutes.
  2. Heat olive oil in a large pot; sauté onion, carrots, and celery for 5-7 minutes until softened. Add mushrooms and cook for an additional 5-7 minutes.
  3. Stir in garlic and herbs; sauté for about 1 minute. Add remaining broth, wild rice, and chicken; bring to a gentle simmer and cover for 30-60 minutes.
  4. Stir in cream or coconut milk and sherry if using, and add parsley. Season with salt and pepper; heat through gently without boiling.
  5. Ladle soup into bowls, garnishing with nuts and Parmesan if desired. Serve hot with crusty bread.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 35gProtein: 20gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 600mgPotassium: 600mgFiber: 4gSugar: 3gVitamin A: 200IUVitamin C: 10mgCalcium: 50mgIron: 2mg

Notes

Customize this soup with seasonal vegetables or different proteins to make it your own.

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