Autumn Wild Rice Soup: The Ultimate Fall Comfort Food
Autumn Wild Rice Soup: The Ultimate Fall Comfort Food
Autumn Wild Rice Soup embodies the essence of fall comfort food. This hearty and flavorful soup combines tender wild rice with fresh vegetables and juicy chicken, creating a dish that warms both the body and soul during the crisp autumn months.
Why You’ll Love This Autumn Wild Rice Soup
This soup stands out for its unique combination of textures and flavors. The chewy wild rice, creamy broth, and sautéed vegetables provide a symphony of taste with every spoonful. It’s filling, yet light enough to enjoy as a starter or main dish. The convenience of using cooked chicken, such as rotisserie chicken, makes this recipe incredibly quick to prepare. You’ll love how easy it is to make a big pot of soup that the whole family can gather around, savoring the rich, autumnal flavors.
How to Make Autumn Wild Rice Soup
Ingredients
- 1 cup wild rice, rinsed
- 8 cups chicken broth (low sodium preferred)
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 8 ounces cremini mushrooms, sliced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon red pepper flakes (optional)
- 1 cup cooked chicken, shredded (rotisserie chicken works great!)
- 1/2 cup heavy cream (or coconut milk for dairy-free)
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
- 1/4 cup dry sherry (optional, but adds a lovely depth of flavor)
- 1/2 cup chopped pecans or walnuts, toasted (for garnish)
- 1/4 cup grated Parmesan cheese (optional, for garnish)
Step-by-Step Instructions
- Cook the Wild Rice: In a medium saucepan, combine the rinsed wild rice with 4 cups of the chicken broth. Bring to a boil over high heat. Reduce heat to low, cover, and simmer for 45-50 minutes, or until the rice is tender and the grains have split open. Check periodically and add more broth if needed. Drain any excess liquid and set aside.
- Sauté the Vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, for 5-7 minutes, or until softened and the onion is translucent. Add the sliced cremini mushrooms and cook for another 5-7 minutes, or until tender and they have released their moisture. Add the minced garlic, dried thyme, dried sage, dried rosemary, and red pepper flakes (if using). Cook, stirring constantly, for about 1 minute, or until fragrant.
- Simmer the Soup: Pour the remaining 4 cups of chicken broth into the pot with the sautéed vegetables. Add the cooked wild rice and shredded cooked chicken. Bring to a simmer over medium heat. Reduce heat to low, cover, and simmer for at least 30 minutes, or up to an hour, stirring occasionally.
- Finishing Touches: Stir in the heavy cream (or coconut milk) and dry sherry (if using). Add the chopped fresh parsley. Season with salt and pepper to taste. Heat through gently, being careful not to boil the soup after adding the cream.
- Serving: Ladle the Autumn Wild Rice Soup into bowls. Garnish with toasted pecans or walnuts and grated Parmesan cheese (if using). Serve immediately.
How to Serve Autumn Wild Rice Soup
Serve this comforting soup with crusty bread or warm rolls. A light green salad on the side enhances the meal and adds a fresh contrast to the richness of the soup. For hearty appetites, consider pairing this soup with a turkey sandwich or a warm quiche for a complete autumn feast.
How to Store Autumn Wild Rice Soup
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors continue to meld over time, making the soup even more enjoyable the next day. To freeze, allow the soup to cool completely before transferring it to freezer-safe containers. It can last up to 3 months in the freezer. Thaw in the refrigerator overnight and reheat on the stove when ready to serve.
Tips to Make Autumn Wild Rice Soup Perfect
- Use Fresh Ingredients: Fresh vegetables and herbs will enhance the flavors of your soup. Always opt for seasonal produce when possible for the best taste.
- Adjust Seasonings to Taste: Feel free to tweak the herbs and spices to suit your preferences. More thyme or added bay leaves can give the soup a different profile.
- Make it Vegetarian: For a vegetarian version, replace chicken broth with vegetable broth and skip the chicken. Add more vegetables or legumes for a satisfying meal.
- Consistency Control: If you prefer a thicker soup, use less broth or blend a portion of the soup and stir it back in.
Flavor Variations
- Add Greens: Toss in fresh spinach or kale in the last few minutes of cooking for added color and nutrition.
- Swap Proteins: Instead of chicken, try shredded turkey or even cubed tofu for a different flair.
- Spice it Up: Increase the amount of red pepper flakes for a spicier version, or add a dash of hot sauce before serving for that extra kick.
Pro Tips for Success
- Pre-Cook the Rice: Prepare the wild rice ahead of time and store it in the fridge, which cuts down on cooking time when making the soup.
- Mise en Place: Gather and prep all your ingredients before starting for a smoother cooking process. This ensures nothing gets overlooked.
- Use Leftover Cooked Chicken: Leftover chicken from a previous meal or a store-bought rotisserie chicken can save time and add great flavor.
FAQs About Autumn Wild Rice Soup
Can I make this soup ahead of time?
Yes, Autumn Wild Rice Soup is perfect for meal prep. You can prepare it a day in advance and refrigerate it. The flavors will develop further overnight, making it even tastier.
Can I use another type of rice?
While wild rice offers a unique flavor and texture, you may substitute it with brown rice or quinoa if necessary. However, cooking times and liquid amounts may vary.
Is this soup suitable for freezing?
Absolutely! This soup freezes well. Just make sure to leave out the heavy cream if you’re planning to freeze it, as dairy can separate upon freezing and reheating. Add it in after thawing.
Final Thoughts
Autumn Wild Rice Soup is the ultimate comfort food for the fall season. It’s a nourishing and satisfying dish that brings warmth and joy to any table. Whether you’re hosting a family gathering or enjoying a quiet evening at home, this soup is sure to be a favorite. With simple ingredients, easy preparation, and endless variations, it’s a recipe you’ll want to keep in your cooking repertoire. Enjoy the flavors of autumn with every bowlful!
Autumn Wild Rice Soup
Ingredients
Main Ingredients
- 1 cup wild rice, rinsed Use a high-quality wild rice for best flavor.
- 8 cups chicken broth (low sodium preferred) Adjust salt based on broth used.
- 1 tablespoon olive oil For sautéing the vegetables.
- 1 large onion, chopped
- 2 medium carrots, peeled and diced
- 2 stalks celery, diced
- 8 ounces cremini mushrooms, sliced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon red pepper flakes Optional, for a bit of heat.
- 1 cup cooked chicken, shredded Rotisserie chicken works great!
- 1/2 cup heavy cream Or coconut milk for a dairy-free option.
- 1/4 cup chopped fresh parsley For garnish.
- to taste salt and pepper
- 1/4 cup dry sherry Optional; adds depth of flavor.
- 1/2 cup chopped pecans or walnuts, toasted For garnish.
- 1/4 cup grated Parmesan cheese Optional, for garnish.
Instructions
Cook the Wild Rice
- In a medium saucepan, combine the rinsed wild rice with 4 cups of the chicken broth. Bring to a boil over high heat. Reduce heat to low, cover, and simmer for 45-50 minutes, or until the rice is tender and the grains have split open.
- Check periodically and add more broth if needed. Drain any excess liquid and set aside.
Sauté the Vegetables
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, for 5-7 minutes, or until softened and the onion is translucent.
- Add the sliced cremini mushrooms and cook for another 5-7 minutes, or until tender and they have released their moisture.
- Add the minced garlic, dried thyme, dried sage, dried rosemary, and red pepper flakes (if using). Cook, stirring constantly, for about 1 minute, or until fragrant.
Simmer the Soup
- Pour the remaining 4 cups of chicken broth into the pot with the sautéed vegetables. Add the cooked wild rice and shredded cooked chicken.
- Bring to a simmer over medium heat. Reduce heat to low, cover, and simmer for at least 30 minutes, or up to an hour, stirring occasionally.
Finishing Touches
- Stir in the heavy cream (or coconut milk) and dry sherry (if using). Add the chopped fresh parsley.
- Season with salt and pepper to taste. Heat through gently, being careful not to boil the soup after adding the cream.
Serving
- Ladle the Autumn Wild Rice Soup into bowls. Garnish with toasted pecans or walnuts and grated Parmesan cheese (if using). Serve immediately.
