As the days grow shorter and the air turns crisp, there’s an irresistible comfort that comes from a warm bowl of soup. On one particularly chilly afternoon, with autumn leaves swirling outside my window, I decided to whip up something that would not only warm my soul but also celebrate the season’s harvest. Enter the Autumn Wild Rice Soup—an inviting medley of earthy wild rice, tender chicken, and vibrant vegetables, all simmered to perfection.
With every spoonful, the nutty flavors of the wild rice dance alongside the hearty mushrooms and aromatic herbs, creating a dish that feels as cozy as your favorite sweater. This creamy delight is perfect for quiet evenings beside the fireplace or as the centerpiece of a gathering with loved ones. Best of all, it’s surprisingly easy to prepare, making it a delightful solution for those of us looking to escape the monotony of fast food. Trust me, once you savor this bowl of comfort, you’ll be counting down the days until you can make it again. Let’s get cooking!
Why is Autumn Wild Rice Soup irresistible?
Simplicity: This recipe comes together effortlessly, perfect for busy weeknights.
Heartwarming: The rich, creamy texture warms you from the inside out, ideal for chilly days.
Nutty Flavors: Every bite is enhanced by the nutty wild rice and earthy mushrooms.
Versatile: Customize it with your favorite veggies or make it dairy-free with coconut milk.
Crowd-Pleaser: Whether for family dinners or cozy gatherings, this soup is sure to impress! Upgrade your soup game with this comforting treasure, and don’t forget to check out similar soup recipes for more delicious inspiration!
Autumn Wild Rice Soup Ingredients
For the Soup Base
• 1 cup wild rice – Rinsing helps remove excess starch, ensuring a fluffier texture.
• 8 cups chicken broth – Opt for low sodium to keep the flavors balanced without being too salty.
• 1 tablespoon olive oil – Adds a rich flavor while sautéing the vegetables perfectly.
• 1 large onion, chopped – Brings sweetness and depth to the soup’s overall taste.
• 2 carrots, peeled and diced – Adds a lovely color and natural sweetness to the mix.
• 2 celery stalks, diced – A key aromatic that contributes to the soup’s flavor base.
• 8 ounces cremini mushrooms, sliced – These mushrooms provide an earthy, rich flavor to the soup.
• 2 cloves garlic, minced – Fresh garlic adds a punch of aromatic goodness.
For the Herbs and Spices
• 1 teaspoon dried thyme – A classic herb that complements the savory elements beautifully.
• 1/2 teaspoon dried sage – Perfect for enhancing the autumnal vibe of the dish.
• 1/4 teaspoon dried rosemary – Adds a hint of piney flavor that elevates the overall taste.
• 1/4 teaspoon red pepper flakes (optional) – For those who enjoy a little warmth in their soup.
For the Creaminess
• 1 cup cooked chicken, shredded – Leftover rotisserie chicken works great for convenience.
• 1/2 cup heavy cream (or coconut milk for dairy-free) – Choose coconut milk for a unique twist while keeping it creamy.
For Final Touches
• 1/4 cup chopped fresh parsley – Provides freshness and brightens up the soup visually.
• Salt and pepper to taste – Essential for enhancing all the flavors melded in the soup.
• 1/4 cup dry sherry (optional) – Adds depth and complexity to the broth’s flavor profile.
• 1/2 cup chopped pecans or walnuts, toasted (for garnish) – A delightful crunch to finish each bowl.
• 1/4 cup grated Parmesan cheese (optional, for garnish) – Adds a salty, nutty finish if you’re not going dairy-free.
This Autumn Wild Rice Soup is not only delicious but is designed to roost in your heart, making chilly evenings feel warm and welcoming!
How to Make Autumn Wild Rice Soup
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Cook the Wild Rice: In a medium saucepan, combine the rinsed wild rice with 4 cups of chicken broth. Bring to a boil over high heat, then reduce to low, cover, and simmer for 45-50 minutes, or until tender. Drain any excess liquid and set the wild rice aside.
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Sauté the Vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery, stirring occasionally for 5-7 minutes until the vegetables soften and the onion becomes translucent.
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Add the Mushrooms: Stir in the sliced cremini mushrooms and continue cooking for another 5-7 minutes, until they’re tender and release their moisture.
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Incorporate the Aromatics: Add the minced garlic, dried thyme, dried sage, dried rosemary, and optional red pepper flakes to the pot. Stir constantly for about 1 minute until fragrant.
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Combine Ingredients: Pour in the remaining 4 cups of chicken broth along with the cooked wild rice and shredded chicken. Bring to a simmer over medium heat.
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Simmer the Soup: Lower the heat to low; cover the pot and simmer for at least 30 minutes, stirring occasionally to meld the flavors together.
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Add Cream and Season: Stir in the heavy cream or coconut milk and the optional dry sherry. Add the chopped fresh parsley, seasoning with salt and pepper to taste.
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Heat Through: Gently heat the soup through, taking care not to boil it after adding the cream.
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Serve and Garnish: Ladle the warm soup into bowls and garnish with toasted pecans or walnuts and optional grated Parmesan cheese. Serve immediately for the coziest experience!
Optional: Serve with warm crusty bread for a complete meal.
Exact quantities are listed in the recipe card below.
What to Serve with Autumn Wild Rice Soup?
Cozy up your meal with delightful companions that enhance the warmth of this flavorful soup.
- Crusty Artisan Bread: A slice of warm, crusty bread is perfect for dipping and soaking up every creamy drop of your soup.
- Mixed Green Salad: A light salad with tangy vinaigrette contrasts beautifully with the rich flavors, offering a refreshing crunch to your meal.
- Roasted Brussels Sprouts: The caramelized edges and nutty flavor of roasted Brussels sprouts bring an earthy element that complements the soup’s richness splendidly.
- Savory Cornbread: The subtle sweetness of cornbread pairs wonderfully with the hearty texture, making every bite feel like a hug from the inside out.
- Apple Crisp: Finish with a warm apple crisp for dessert; its sweet, tender apples and crunchy topping beautifully echo the comforting themes of autumn.
- Crisp White Wine: A glass of chilled Sauvignon Blanc or Pinot Grigio enhances the meal, balancing the hearty soup with its brightness and acidity.
- Cheese Platter: Serve a small selection of cheeses—like aged cheddar or soft goat cheese—styled with fresh fruits for a perfect before-soup snack.
Gather your loved ones, let the aromatics of the soup fill your home, and enjoy warmth shared around the table!
How to Store and Freeze Autumn Wild Rice Soup
Fridge: Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth to restore creaminess.
Freezer: For long-term storage, freeze the soup in portions for up to 3 months. Use freezer-safe bags or containers, leaving space for expansion when freezing.
Thawing: To thaw, move the soup from the freezer to the fridge overnight. Reheat on the stove over low heat, adding extra broth if needed to reach your desired consistency.
Reheating: Always reheat soup gently to prevent curdling, especially when using cream; heat just until warmed through. Enjoy the comforting flavors of your Autumn Wild Rice Soup!
Expert Tips for Autumn Wild Rice Soup
Use Fresh Ingredients: Start with fresh vegetables to enhance the flavor of your soup; frozen or canned can lack crunch and vibrancy.
Mind the Cream: When adding cream, be sure to heat gently; boiling can cause it to curdle and change your creamy texture to grainy.
Avoid Overcooking: Simmer the soup only until flavors meld – overcooking can make the vegetables mushy and lose their distinct taste.
Customize Wisely: Feel free to swap or add vegetables, but remember that different cooking times can affect the final soup—add quicker-cooking veggies later.
Perfect Garnishes: Toast nuts just before serving for maximum crunch and flavor; they can lose their crispness if added too early in the process.
Savor the Season: Don’t skip the fresh herbs; they elevate your Autumn Wild Rice Soup and truly capture the essence of fall!
Make Ahead Options
These Autumn Wild Rice Soup components are perfect for meal prep, saving you time on busy days. You can cook the wild rice up to 24 hours in advance, storing it in an airtight container in the refrigerator to keep it fresh. The sautéed vegetables, including the mushrooms and aromatics, can also be prepped ahead and refrigerated for about 3 days. When you’re ready to serve, simply reheat the sautéed mixture, add the chicken broth, cooked wild rice, and cream (or coconut milk), and simmer for about 10-15 minutes to meld the flavors. This approach allows you to enjoy a comforting bowl of soup without the hassle, ensuring it remains just as delicious and heartwarming!
Autumn Wild Rice Soup Variations
Feel free to play with this recipe to make it your own and let those seasonal flavors shine!
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Dairy-Free: Substitute coconut milk for heavy cream to create a deliciously rich, dairy-free version without sacrificing creaminess.
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Vegetarian: Replace chicken with additional veggies or chickpeas, and use vegetable broth instead of chicken broth for a hearty vegetarian delight.
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Spicy Kick: Add chopped jalapeños or a dash of cayenne pepper for a fiery twist that pairs perfectly with the creamy soup.
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Herb Boost: Try adding fresh herbs like dill or chives at the end of cooking for an extra layer of flavor that brightens the soup.
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Nutty Variation: Incorporate toasted pumpkin seeds or sunflower seeds instead of nuts for a delightful crunch without the traditional flavors.
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Citrus Zest: A squeeze of lemon juice before serving can add a bright, fresh note, enhancing the earthy flavors of the wild rice and veggies.
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Game-Day Upgrade: For a fun twist, mix in diced cooked sausage or bacon for an extra protein boost that’s perfect for game day gatherings.
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Fruity Touch: Stir in chopped apples or pears right before serving for a subtle sweetness that complements the other ingredients beautifully.
Autumn Wild Rice Soup Recipe FAQs
How do I choose ripe ingredients for my Autumn Wild Rice Soup?
Absolutely! When selecting your vegetables, look for firm, unblemished carrots and celery with vibrant color. The mushrooms should be plump and fresh, ideally free from dark spots or excessive moisture. For the wild rice, choose high-quality grains that are whole and free from foreign debris.
How should I store leftover Autumn Wild Rice Soup?
Very simply! Store any leftovers in an airtight container in the fridge for up to 3 days. Make sure it’s fully cooled before placing it in the fridge. To reheat, warm it on the stove over low heat, stirring gently and adding a splash of chicken broth to maintain its creamy texture.
Can I freeze Autumn Wild Rice Soup?
Definitely! To freeze this delightful soup, portion it into freezer-safe bags or containers, leaving some room for expansion. It can be frozen for up to 3 months. Take care to label your containers with the date so you can enjoy this season’s flavors later on!
What if my soup turns out too thick?
No worries! If your Autumn Wild Rice Soup is thicker than expected, simply whisk in a bit of additional broth or water until you reach your desired consistency. Heat gently while stirring to ensure an even texture. Remember, it’s all about achieving that perfect cozy drinkable warmth!
Is this soup suitable for people with allergies?
Great question! This recipe includes chicken, dairy, and nuts, so if you have allergies, be sure to adjust appropriately. For a dairy-free version, substitute heavy cream with coconut milk, and leave out the nuts if there are any nut allergies. It’s all about making it work for you!
How long does the wild rice need to cook?
The wild rice should cook for about 45-50 minutes after bringing it to a boil, and until the grains split open and become tender. Patience is key here! Make sure to drain any excess liquid before adding it to your soup for the perfect texture. Enjoy every spoonful of your Autumn Wild Rice Soup!
Cozy Up with Autumn Wild Rice Soup Your New Comfort Food
Ingredients
Equipment
Method
- In a medium saucepan, combine the rinsed wild rice with 4 cups of chicken broth. Bring to a boil, reduce to low, cover, and simmer for 45-50 minutes. Drain excess liquid and set aside.
- In a large pot, heat the olive oil over medium heat. Add chopped onion, carrots, and celery; sauté for 5-7 minutes until soft.
- Stir in sliced cremini mushrooms and cook for another 5-7 minutes until tender.
- Add minced garlic, dried thyme, sage, rosemary, and red pepper flakes. Stir constantly for 1 minute.
- Pour in remaining 4 cups of chicken broth along with cooked wild rice and shredded chicken. Bring to a simmer.
- Lower heat to low; cover pot and simmer for at least 30 minutes, stirring occasionally.
- Stir in heavy cream or coconut milk, and optional dry sherry. Add parsley, seasoning with salt and pepper.
- Gently heat through, avoiding boiling once cream is added.
- Ladle soup into bowls and garnish with toasted nuts and optional Parmesan cheese. Serve immediately.