Name: Amazing Autumn Wild Rice Soup Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
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)

Autumn wild rice soup has been my ultimate comfort food ever since I can remember. There’s something magical about the crisp air, the changing leaves, and a steaming bowl of this hearty soup. I still recall my mom making it on blustery Sundays, filling our home with the most incredible aroma. It’s so much more than just a meal; it’s a hug in a bowl. If you’ve ever wondered what is autumn wild rice soup, it’s a celebration of seasonal ingredients, a warm embrace that’s incredibly satisfying. This version is an easy wild rice soup autumn bake that you’ll want to make again and again. Let’s get cooking!

Why You’ll Love This Autumn Wild Rice Soup

This isn’t just any soup; it’s a bowl full of autumn goodness! Here’s why it’s a must-try:

Incredible Taste: It boasts a rich, savory flavor profile with tender wild rice, perfectly cooked chicken, and a medley of fall vegetables.
Quick Prep: With just 15 minutes of prep, it’s surprisingly easy to get this delicious soup on the table.
Healthy & Nutritious: Packed with lean protein and fiber from the wild rice and veggies, it’s a wholesome choice.
Budget-Friendly: Uses common, affordable ingredients that make a big batch of soup without breaking the bank.
Family Favorite: Even picky eaters will adore this comforting and satisfying meal.
Perfect Fall Flavors: The blend of herbs and vegetables creates a truly cozy experience, embodying the essence of creamy wild rice soup fall flavors.
Versatile: Easily adaptable for dietary needs, making it a go-to for everyone.
The Ultimate Comfort: This soup is pure comfort, perfect for chilly evenings and embodying those delightful creamy wild rice soup fall flavors.

Ingredients for Homemade Autumn Wild Rice Soup

Gathering your ingredients is the first step to crafting this delicious soup. Here are the wild rice soup ingredients autumn calls for:

1 cup wild rice, rinsed – This nutty grain is the star, providing a wonderful texture.
8 cups chicken broth (low sodium preferred) – The flavorful base that brings everything together.
1 tablespoon olive oil – For sautéing our aromatic vegetables.
1 large onion, chopped – Adds a sweet, savory foundation.
2 carrots, peeled and diced – For a touch of sweetness and lovely color.
2 celery stalks, diced – Brings a fresh, slightly peppery note.
8 ounces cremini mushrooms, sliced – These add a wonderful earthy depth.
2 cloves garlic, minced – Essential for that pungent kick of flavor.
1 teaspoon dried thyme – A classic herb that complements fall flavors beautifully.
1/2 teaspoon dried sage – Adds a warm, slightly peppery aroma.
1/4 teaspoon dried rosemary – Brings a hint of piney freshness.
1/4 teaspoon red pepper flakes (optional) – For just a whisper of heat.
1 cup cooked chicken, shredded – Adds hearty protein and makes it a complete meal.
1/2 cup heavy cream (or coconut milk for dairy-free) – For that luscious, creamy finish.
1/4 cup chopped fresh parsley – For a burst of freshness at the end.
Salt and pepper to taste – To perfectly balance all the flavors.
1/4 cup dry sherry (optional) – Adds a sophisticated layer of flavor.
1/2 cup chopped pecans or walnuts, toasted (for garnish) – For a delightful crunch.
1/4 cup grated Parmesan cheese (optional, for garnish) – A savory topping.

How to Make Autumn Wild Rice Soup

Let’s walk through how to create this wonderfully cozy and delicious soup. Following these steps will ensure you get a perfect bowl every time.

Step 1: In a medium saucepan, combine the rinsed wild rice with 4 cups of the chicken broth. Bring this mixture to a boil over high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 45-50 minutes. You’re looking for the rice to become tender and for the grains to start splitting open, which signals they’re perfectly cooked. Check on it periodically and add a splash more broth if it looks too dry. Once done, drain any excess liquid and set the cooked rice aside.
Step 2: Now, grab a large pot or Dutch oven. Heat 1 tablespoon olive oil over medium heat. Add the 1 large onion, chopped, 2 carrots, diced, and 2 celery stalks, diced. Cook these veggies, stirring now and then, for about 5-7 minutes until they start to soften and the onion becomes translucent and fragrant.
Step 3: Toss in the 8 ounces cremini mushrooms, sliced. Continue to cook for another 5-7 minutes, letting them soften and release their earthy moisture.
Step 4: Add the 2 cloves garlic, minced, 1 teaspoon dried thyme, 1/2 teaspoon dried sage, 1/4 teaspoon dried rosemary, and the optional 1/4 teaspoon red pepper flakes. Stir constantly for about 1 minute until you can really smell the amazing aroma of the herbs.
Step 5: Pour the remaining 4 cups of chicken broth into the pot with all the sautéed vegetables. Stir in the pre-cooked wild rice and the 1 cup cooked chicken, shredded. Bring this hearty mixture to a simmer over medium heat.
Step 6: Reduce the heat to low, cover the pot again, and let the soup simmer for at least 30 minutes, or even up to an hour if you have the time. This slow simmer allows all the flavors to meld beautifully. Remember to stir occasionally. This is a key part of how to make autumn wild rice soup taste its best.
Step 7: Stir in the 1/2 cup heavy cream (or coconut milk if you’re going dairy-free) and the optional 1/4 cup dry sherry. Add the lovely 1/4 cup chopped fresh parsley for a pop of color and freshness. Season generously with salt and pepper to your liking. Gently heat the soup through, but be careful not to let it boil once the cream is added, as it can curdle.
Step 8: Ladle your finished Autumn Wild Rice Soup into warm bowls. Garnish with the 1/2 cup chopped pecans or walnuts, toasted and the optional 1/4 cup grated Parmesan cheese for an extra layer of texture and flavor. Serve this wonderful soup immediately and enjoy! You’ve successfully learned how to make autumn wild rice soup!

Amazing Autumn Wild Rice Soup Recipe - Autumn Wild Rice Soup - additional detail

Pro Tips for the Best Autumn Wild Rice Soup

Want to elevate your soup game? I’ve picked up a few tricks over the years that make this Autumn Wild Rice Soup truly shine. These little tips make a big difference!

Always rinse your wild rice thoroughly. This removes any surface starch and prevents a gummy texture.
Don’t skip toasting the nuts! It brings out their flavor and adds a fantastic crunch to the soup.
Taste and adjust seasonings at the very end. Broth can vary in saltiness, so a final check is crucial.
For an even richer flavor, consider using a mix of chicken and vegetable broth.

What’s the secret to perfect Autumn Wild Rice Soup?

The real magic lies in building layers of flavor. Sautéing the mirepoix (onion, carrot, celery) until softened, then blooming the herbs and garlic, creates the foundation for a truly hearty autumn wild rice soup. For more on building flavor in cooking, check out these tips from culinary experts.

Can I make Autumn Wild Rice Soup ahead of time?

Absolutely! You can prep all the vegetables and cook the wild rice a day in advance. Store them separately in the refrigerator. Combine and simmer everything on the stovetop when you’re ready to serve. This is a great way to save time, similar to how many people utilize meal prep strategies.

How do I avoid common mistakes with Autumn Wild Rice Soup?

A common pitfall is overcooking the wild rice, making it mushy. Also, avoid boiling after adding the cream to prevent curdling. Simmer gently! Understanding proper cooking techniques is essential for many recipes, and you can find more information on general cooking best practices here.

Best Ways to Serve Your Cozy Autumn Wild Rice Soup

This delightful soup is a meal in itself, but I love pairing it with a few simple things to make the experience even more special. It’s perfect for a cozy night in or a casual gathering.

Serve it with crusty bread for dipping. A warm baguette or a slice of sourdough is perfect for soaking up every last drop of this savory wild rice soup fall has to offer.
A simple green salad with a light vinaigrette makes a refreshing contrast to the soup’s richness. Think crisp lettuce, maybe some apple slices, and a tangy dressing.
For a more substantial meal, consider serving it alongside a grilled cheese sandwich. The combination is classic comfort food!

Nutrition Facts for Autumn Wild Rice Soup

This hearty soup is surprisingly balanced! Here’s a look at the estimated nutritional breakdown per serving:

Calories: 320
Fat: 16g
Saturated Fat: 6g
Protein: 18g
Carbohydrates: 30g
Fiber: 4g
Sugar: 3g
Sodium: 550mg

Nutritional values are estimates and may vary based on specific ingredients used and portion sizes. For more information on dietary guidelines, you can refer to resources like the Dietary Guidelines for Americans.

How to Store and Reheat Autumn Wild Rice Soup

Properly storing and reheating this delightful soup ensures you can enjoy its comforting flavors long after the initial cooking. This seasonal wild rice soup recipe is fantastic for meal prep!

Cooling: Always let the soup cool down to room temperature before storing. This prevents condensation and helps maintain texture.
Containers: Transfer the cooled soup into airtight containers. For smaller portions, individual containers are great for easy reheating.
Refrigeration: Store the soup in the refrigerator for up to 3-4 days. It holds up wonderfully, making it perfect for weekday lunches.
Freezing: While not ideal due to the cream and rice, you can freeze this soup for up to 3 months. First, cool completely, then transfer to freezer-safe containers, leaving a little headspace for expansion.

Reheating: Gently reheat on the stovetop over low heat, stirring occasionally, until warmed through. Avoid boiling, especially if cream was added. You can also reheat individual portions in the microwave. If frozen, thaw overnight in the refrigerator before reheating.

Frequently Asked Questions About Autumn Wild Rice Soup

Can I make this Autumn Wild Rice Soup vegetarian?

Absolutely! To create a vegetarian or vegan version, simply swap the chicken broth for a good quality vegetable broth and omit the shredded chicken. You can also add extra vegetables or even some white beans for heartiness. It’s a wonderful way to make this delicious wild rice soup for autumn adaptable for everyone.

What kind of wild rice should I use?

For this recipe, I recommend using genuine wild rice, not a wild rice blend. True wild rice has a distinct nutty flavor and chewy texture that is perfect for this soup. Rinsing it well before cooking is key to removing any bitterness and excess starch.

How can I make the soup thicker?

If you prefer a thicker consistency, you have a few options. You can simmer the soup uncovered for a bit longer to let some liquid evaporate, or you can mash some of the cooked rice against the side of the pot before adding the cream. Another method is to create a slurry with a tablespoon of cornstarch mixed with a little cold water, then stir it into the simmering soup until thickened.

Is this soup good for meal prep?

Yes, this soup is fantastic for meal prep! It holds up very well in the refrigerator for 3-4 days and the flavors often deepen overnight, making it even more delicious. Just be sure to store it in an airtight container. It reheats beautifully on the stovetop or in the microwave, making it a perfect grab-and-go lunch or comforting dinner option. It’s a truly versatile and delicious wild rice soup for autumn.

Variations of Autumn Wild Rice Soup You Can Try

This comforting soup is incredibly versatile, and I love experimenting with it! Here are a few ways you can switch things up to suit your needs or simply explore new flavors:

Vegetarian Delight: For a completely meat-free version, easily create a wonderful vegetarian autumn wild rice soup. Simply swap the chicken broth for a rich vegetable broth and omit the shredded chicken. You can add extra hearty vegetables like butternut squash or parsnips, or even some cannellini beans for added protein.
Slow Cooker Magic: Prefer to let your appliance do the work? Sauté the aromatics (onion, carrots, celery, mushrooms, garlic) on the stovetop first for maximum flavor, then transfer everything to your slow cooker. Add the broth, rice, chicken, and herbs, and cook on low for 6-8 hours or high for 3-4 hours. Stir in the cream and parsley at the end.
Creamy Tuscan Twist: Elevate the soup with a Tuscan flair! Add sun-dried tomatoes (chopped), a splash of white wine (instead of sherry), and a handful of spinach or kale in the last 10 minutes of simmering. This adds a bright, tangy dimension.
Mushroom Lover’s Dream: If you adore mushrooms, amp them up! Use a mix of different varieties like shiitake, oyster, or portobello alongside the cremini. Sautéing them separately until deeply browned before adding them to the soup will intensify their earthy flavor.