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Autumn Wild Rice Soup

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A warm and comforting autumn soup made with wild rice, chicken, and fresh vegetables, perfect for chilly days.

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
  • 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)
  • 1/2 cup chopped pecans or walnuts, toasted (for garnish)
  • 1/4 cup grated Parmesan cheese (optional, for garnish)

Instructions

  1. 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 heat to low, cover, and simmer for 45-50 minutes, until tender.
  2. Sauté the Vegetables: In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery, cooking for 5-7 minutes. Add mushrooms and cook for another 5-7 minutes. Stir in garlic and herbs, cooking for 1 more minute.
  3. Simmer the Soup: Pour in the remaining 4 cups of chicken broth, add the wild rice and shredded chicken. Bring to a simmer and cook for at least 30 minutes.
  4. Finishing Touches: Stir in heavy cream and sherry (if using), along with parsley, seasoning to taste.
  5. Serving: Ladle the soup into bowls and garnish with nuts and cheese. Serve immediately.

Notes

For added flavor, use homemade chicken broth. You can customize with different vegetables or proteins as desired.

Find it online: https://junorecipes.com/autumn-wild-rice-soup/