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–+ servings
Autumn Wild Rice Soup

Cozy Up with Autumn Wild Rice Soup: Hearty Comfort in a Bowl

Every spoonful of Autumn Wild Rice Soup brings warmth and comfort, offering a hearty blend of vegetables and nutty wild rice.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 6 bowls
Course: Soup
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 cup Wild Rice Rinsed thoroughly.
  • 8 cups Chicken Broth Low sodium preferred.
  • 1 tablespoon Olive Oil Can be swapped for any neutral oil.
  • 1 large Onion Chopped.
  • 2 Carrots Peeled and diced.
  • 2 stalks Celery Diced.
  • 8 ounces Cremini Mushrooms Sliced.
For Flavoring
  • 2 cloves Garlic Minced.
  • 1 teaspoon Dried Thyme
  • 1/2 teaspoon Dried Sage Optional.
  • 1/4 teaspoon Dried Rosemary
  • 1/4 teaspoon Red Pepper Flakes Optional.
For Creaminess and Garnish
  • 1/2 cup Dry White Wine Can substitute with broth.
  • 1 cup Cooked Chicken Shredded.
  • 1/2 cup Heavy Cream Can substitute with plant-based cream.
  • 1/4 cup Fresh Parsley Chopped.
  • Salt and Pepper To taste.
  • 1/4 cup Toasted Pecans or Walnuts Chopped, can substitute with seeds for nut-free.
  • 1/4 cup Shredded Parmesan Cheese Optional.

Equipment

  • Medium saucepan
  • Large pot

Method
 

Step-by-Step Instructions
  1. Rinse the wild rice thoroughly under cool running water. Combine with 4 cups of chicken broth in a saucepan. Bring to a boil, reduce heat and simmer for 45-50 minutes until tender.
  2. In a large pot, heat olive oil over medium heat. Add chopped onion, diced carrots, and diced celery. Sauté for 5-7 minutes until softened.
  3. Stir in sliced cremini mushrooms. Cook for another 5-7 minutes until tender and browned.
  4. Add minced garlic, dried thyme, dried sage, dried rosemary, and red pepper flakes. Stir for about 1 minute to release aromas.
  5. Deglaze the pot with white wine, scraping brown bits. Simmer for 2-3 minutes until wine reduces slightly.
  6. Add remaining chicken broth and bring to a simmer. Cover and cook for 15-20 minutes.
  7. Stir in shredded cooked chicken and the prepared wild rice. Heat through for about 5 minutes.
  8. Pour in heavy cream, stirring gently. Season with salt and pepper to taste. Heat through without boiling.
  9. Ladle soup into bowls. Garnish with parsley, toasted nuts, and Parmesan cheese if desired. Serve hot.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 18gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 55mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 3gVitamin A: 2200IUVitamin C: 15mgCalcium: 100mgIron: 2mg

Notes

Rinse rice thoroughly to prevent starchiness. Heat gently after adding cream to avoid curdling.

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