Go Back

Autumn Wild Rice Soup

A creamy, hearty bowl of Autumn Wild Rice Soup filled with vegetables and topped with crunchy nuts — the ultimate fall comfort food.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 1 cup wild rice, rinsed
  • 8 cups chicken broth (low sodium preferred)
  • 1 tablespoon olive oil
  • 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)
  • 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
  • to taste Salt and pepper
  • 1/4 cup dry sherry (optional) 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)

Method
 

Cook the Wild Rice
  1. 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
  1. 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.
  2. Add the sliced cremini mushrooms and cook for another 5-7 minutes.
  3. Toss in garlic, thyme, sage, rosemary, and red pepper flakes. Cook for about a minute until fragrant.
Simmer the Soup
  1. 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.
  2. Reduce the heat to low, cover, and simmer for at least 30 minutes, stirring occasionally.
Finishing Touches
  1. Stir in heavy cream (or coconut milk) and dry sherry (if using). Add chopped parsley. Season with salt and pepper to taste.
  2. Heat gently, but don’t let it boil after adding the cream.
Serving
  1. Ladle your gorgeous soup into bowls. Top with toasted nuts and grated Parmesan cheese if you’d like. Serve immediately and enjoy.

Notes

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.