Autumn Wild Rice Soup: The Ultimate Fall Comfort Food

Ever walked into a kitchen and been enveloped by the warm, earthy aroma of simmering soup? Now imagine that, but with the added crunch of toasted nuts and cozy spices — welcome to your new fall obsession! This Autumn Wild Rice Soup isn’t just any soup; it’s a creamy, hearty bowl of goodness that will have you reaching for seconds (or thirds!). Plus, it’s a one-pot wonder, meaning less cleanup for you. 🙌

Why Make This Recipe

This soup is not only easy to whip up but also a surefire way to win over your family. Here’s why you’ll love it:

Comfort in a bowl: Nothing says comfort food quite like a creamy soup filled with wild rice and fresh veggies.
Family-friendly: Pickiest eaters included! Who can resist a delicious bowl of warmth topped with crunchy nuts?
Gather ‘round the table: It’s perfect for those cool autumn nights when you want to bring everyone together.

Ingredients

You don’t need fancy stuff — just these basics!

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)

Directions

Let’s get cooking! Follow these simple steps:

Cook the Wild Rice: In a medium saucepan, combine rinsed wild rice with 4 cups of chicken broth. Bring to a boil over high heat. Then, reduce the heat, cover, and let it simmer for 45-50 minutes. Keep an eye on it 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. Toss in the chopped onion, carrots, and celery. Cook for 5-7 minutes until softened. Add the sliced cremini mushrooms and cook for another 5-7 minutes. Toss in garlic, thyme, sage, rosemary, and red pepper flakes. Cook for about a minute until fragrant.
Simmer the Soup: Pour in the remaining 4 cups of chicken broth along with the cooked wild rice and shredded chicken. Bring it to a simmer over medium heat. Reduce the heat to low, cover, and simmer for at least 30 minutes, stirring occasionally.
Finishing Touches: Stir in heavy cream (or coconut milk) and dry sherry (if using). Add chopped parsley. Season with salt and pepper to taste. Heat gently, but don’t let it boil after adding the cream.
Serving: Ladle your gorgeous soup into bowls. Top with toasted nuts and grated Parmesan cheese if you’d like. Serve immediately and enjoy.

How to Make Autumn Wild Rice Soup: The Ultimate Fall Comfort Food (Overview)

Making this Autumn Wild Rice Soup is a breeze! Start by cooking the wild rice, which gives it that lovely, chewy texture. While that’s bubbling away, sauté your vegetables until they’re tender and fragrant. Then, combine everything into one pot for a deliciously easy simmer. Pro tip: Don’t skip toasting the garlic — it adds a flavor explosion that you don’t want to miss!

How to Serve Autumn Wild Rice Soup: The Ultimate Fall Comfort Food

Serving this soup is as delightful as eating it! Imagine bowlfuls of rich caramel and golden browns, sprinkled with the vibrant greens of parsley and the crunch of toasted pecans. Pair it with some crusty bread or a side salad for a complete meal. The aroma wafting through your kitchen? Pure bliss!

How to Store Autumn Wild Rice Soup: The Ultimate Fall Comfort Food

Got leftovers? Lucky you! This soup keeps well in the fridge for about 3-4 days. You can also freeze it for up to 3 months. When you’re ready to enjoy it again, just reheat gently on the stove — avoid boiling after adding cream to keep it silky smooth!

Tips to Make Autumn Wild Rice Soup: The Ultimate Fall Comfort Food

Timing is Everything: Start cooking the wild rice early; it takes a while, and you’ll want it ready to go.
Ingredient Swaps: No wild rice? Use brown rice or even quinoa; just adjust cooking times accordingly.
Texture Boost: For an extra creamy texture, blend a portion of the soup before stirring in the cream. Just an idea to elevate it!
Spice It Up: Feeling adventurous? Add a splash of hot sauce for some heat! 🔥
Make It Vegetarian: Swap chicken for chickpeas and use vegetable broth instead for a hearty veggie version.

Variation

Want to mix things up? Try adding sweet potatoes or pumpkin for a sweeter twist, or go completely vegan by omitting the chicken and cream and swapping in coconut milk. The world is your oyster (or should we say, wild rice)!

FAQs

1. Can I make this soup ahead of time?
Absolutely! You can prepare it a day in advance and simply reheat it when ready to serve.

2. How can I make it gluten-free?
This recipe is naturally gluten-free! Just make sure your broth is labeled as such.

3. What can I use instead of sherry?
You can skip it entirely or replace it with a splash of white wine or even a bit of apple cider for a sweet note!

📌 Pin this recipe for your next cozy dinner night!