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Autumn Wild Rice Soup: A Hearty Fall Recipe

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★★★★★

4.5 from 97 reviews

This Autumn Wild Rice Soup is a hearty and comforting fall recipe featuring tender wild rice simmered in a flavorful chicken broth with sautéed vegetables, aromatic herbs, cremini mushrooms, and shredded chicken. Enhanced with a splash of white wine and finished with creamy richness, this soup is perfect for chilly days and garnished with toasted nuts, fresh parsley, and Parmesan cheese for extra texture and flavor.

Ingredients

Scale

Main 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)
  • 1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
  • 1 cup cooked chicken, shredded (rotisserie chicken works great!)
  • 1/2 cup heavy cream
  • Salt and freshly ground black pepper to taste

Garnishes

  • 1/4 cup chopped fresh parsley
  • 1/4 cup toasted pecans or walnuts, chopped (for garnish)
  • 1/4 cup shredded Parmesan cheese (for garnish, optional)

Instructions

  1. Rinse the Wild Rice: Place the wild rice in a fine-mesh sieve and rinse it under cold running water for a couple of minutes, until the water runs clear to remove any debris and excess starch.
  2. Cook the Wild Rice: Combine the rinsed wild rice and 4 cups of chicken broth in a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 45-50 minutes until the wild rice is tender and grains have split open, indicating they are fully cooked.
  3. Drain Excess Liquid: Once the rice is cooked, drain any remaining liquid to prevent the soup from becoming too watery.
  4. Sauté Vegetables: In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onion, carrots, and celery and sauté for 5-7 minutes until softened and onions are translucent, building the soup’s flavor base.
  5. Cook Mushrooms: Add the cremini mushrooms to the pot and sauté for another 5-7 minutes until they are softened and have released their moisture, deepening the savory notes.
  6. Add Aromatics and Herbs: Stir in minced garlic, dried thyme, sage, rosemary, and red pepper flakes (if using). Cook for 1 minute more while stirring constantly to release the flavors and aromas.
  7. Deglaze the Pot: Pour in the white wine and scrape the bottom of the pot to loosen any browned bits. Cook for 2-3 minutes until the wine has reduced slightly, concentrating the flavor.
  8. Add Remaining Broth and Simmer: Pour in the remaining 4 cups of chicken broth, stir to combine, and bring the soup to a simmer over medium heat. Reduce heat to low, cover, and simmer for 15-20 minutes to allow flavors to meld.
  9. Add Chicken and Wild Rice: Stir in the shredded cooked chicken and the cooked wild rice into the pot, integrating the protein and grains into the soup.
  10. Incorporate Cream: Stir in the heavy cream to add richness and a smooth texture to the soup.
  11. Season and Heat Through: Season the soup with salt and freshly ground black pepper to taste. Heat through gently without boiling to preserve the creaminess.
  12. Serve and Garnish: Ladle the soup into bowls and garnish with chopped fresh parsley, toasted pecans or walnuts, and shredded Parmesan cheese if desired for added flavor and crunch.

Notes

  • Use low sodium chicken broth to control salt levels.
  • For a vegetarian version, substitute vegetable broth and omit the chicken or replace with tofu.
  • Wild rice can take longer to cook depending on freshness; taste test for tenderness.
  • Toasting the nuts before garnishing enhances their flavor and adds crunch.
  • Leftovers can be stored in the refrigerator for up to 3 days; reheat gently to avoid curdling the cream.

Keywords: autumn soup, wild rice soup, fall recipes, hearty soup, chicken wild rice soup

Find it online: https://servedbynora.com/autumn-wild-rice-soup-a-hearty-fall-recipe/