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–+ servings
Autumn Wild Rice Soup

Autumn Wild Rice Soup: A Creamy Hug in a Bowl

Autumn Wild Rice Soup is a gluten-free, hearty dish packed with nourishing ingredients, perfect for comforting fall evenings.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 bowls
Course: Soups
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 cup Wild Rice Rinsed before cooking
  • 8 cups Chicken Broth Use low sodium options
  • 1 cup Heavy Cream or Coconut Milk For dairy-free option use coconut milk
For the Vegetables
  • 2 tablespoons Olive Oil Can be swapped with butter
  • 1 medium Onion Yellow or white onions work best
  • 2 medium Carrots Can substitute with parsnips
  • 2 stalks Celery
  • 8 ounces Cremini Mushrooms Feel free to replace with other types
  • 3 cloves Garlic Use fresh for best flavor
For the Seasoning
  • 1 teaspoon Dried Thyme
  • 1 teaspoon Dried Sage
  • 1 teaspoon Dried Rosemary
  • 1/2 teaspoon Red Pepper Flakes Omit for milder soup
  • to taste Salt Adjust according to preference
  • to taste Pepper Adjust according to preference
  • 1/4 cup Dry Sherry Can be omitted for non-alcoholic version
For Garnishing
  • 1 cup Cooked Chicken Leftover rotisserie chicken works well
  • 1/4 cup Fresh Parsley Chopped
  • 1/2 cup Chopped Pecans or Walnuts Substitute with toasted pumpkin seeds if desired

Equipment

  • Medium saucepan
  • Large pot
  • cutting board
  • knife

Method
 

Step-by-Step Instructions
  1. In a medium saucepan, combine 4 cups of chicken broth with rinsed wild rice. Bring to a boil, reduce heat, cover, and simmer for 45-50 minutes. Drain excess broth and set aside.
  2. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add chopped onions, diced carrots, and sliced celery, sauté for 5-7 minutes until softened and caramelized. Stir in sliced cremini mushrooms, cooking for 3-4 minutes, then add minced garlic with dried thyme, sage, and rosemary, cooking for 1 minute.
  3. Pour in the remaining 4 cups of chicken broth and fold in the cooked wild rice and any desired cooked chicken. Increase heat to medium-high, bring to a gentle simmer, stirring occasionally. Cook for 30-60 minutes.
  4. Once simmered, reduce heat to low and stir in 1 cup of heavy cream or coconut milk and 1/4 cup of dry sherry if using. Add freshly chopped parsley and season with salt and pepper to taste. Heat gently without boiling.
  5. Ladle the soup into bowls, garnish with chopped nuts, and serve immediately with crusty bread or a fresh salad.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 38gProtein: 12gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 900IUVitamin C: 8mgCalcium: 80mgIron: 2mg

Notes

Rinse wild rice thoroughly to avoid gummy texture. Caramelize vegetables for deeper flavor. Adjust seasoning at the end for the best taste. Garnish with pecans or walnuts for added texture.

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