As the leaves begin to carpet the ground in hues of amber and gold, I find myself yearning for a bowl of comforting warmth to cradle in my hands. This craving led me to create my Autumn Wild Rice Soup, an inviting dish that perfectly captures the essence of the season. With nutty wild rice, tender vegetables, and perhaps a splash of sherry, this soup is not only an easy-to-make weeknight delight but also an adaptable canvas for leftover roasted chicken or turkey, turning them into something extraordinary. Best of all, it offers a satisfyingly hearty meal that’s both vegetarian-friendly and dairy-free. So, what will you stir into your pot on this cool autumn evening?
Why is this Autumn Wild Rice Soup irresistible?
Comforting Warmth: This soup offers a cozy hug in a bowl, perfect for chilly evenings.
Dairy-Free Delight: With easy substitutions like coconut milk, it caters to various dietary needs.
Versatile Ingredients: Transform leftover chicken or add seasonal veggies—your choice!
Nutty Flavor: The wild rice brings a unique chew and richness that’s hard to resist.
Quick Prep: Whip it up in under an hour, making it ideal for busy weeknights.
Crowd-Pleasing: Serve it at gatherings or family dinners—it’s sure to impress everyone! If you love hearty soups, don’t forget to check out my Chinese Fried Rice for another comforting option!
Autumn Wild Rice Soup Ingredients
• Discover the perfect blend for cozy nights!
For the Soup Base
- Wild Rice – Adds a nutty flavor and chewy texture; rinse before cooking to remove excess starch.
- Chicken Broth – The base for the soup; opt for low sodium if you’re watching your intake.
- Olive Oil – Ideal for sautéing vegetables, infusing richness into the dish.
- Onion – Provides an aromatic foundation; enhances the overall flavor profile.
- Carrots – Contributes natural sweetness and a lovely pop of color.
- Celery – Offers crisp freshness and texture.
- Cremini Mushrooms – Delivers umami richness; feel free to substitute with your favorite mushrooms.
- Garlic – Adds depth and warmth; you can use fresh or jarred.
For the Seasoning
- Dried Thyme, Sage, Rosemary – A blend of herbs for aromatic seasoning; fresh herbs can be used if available.
- Red Pepper Flakes – A pinch adds a subtle kick; adjust to taste.
Protein Options
- Cooked Chicken – Boosts the protein content; rotisserie chicken is a great time-saver.
For Creaminess
- Heavy Cream or Coconut Milk – Both lend creaminess; coconut milk is a wonderful dairy-free option.
For Garnishing
- Fresh Parsley – Brightens the dish; other herbs can also work.
- Salt & Pepper – Essential for enhancing flavors; season to your liking.
- Dry Sherry – Optional but adds a lovely depth to the soup’s flavor.
- Toasted Nuts (Pecans/Walnuts) – For a crunchy garnish; elevate the texture.
- Grated Parmesan Cheese – An optional topping for an extra flavor boost.
Feel free to mix and match the ingredients to create your own twist on this Autumn Wild Rice Soup!
Step‑by‑Step Instructions for Autumn Wild Rice Soup
Step 1: Cook Wild Rice
Start by rinsing 1 cup of wild rice under cold water to remove excess starch. In a saucepan, combine the rinsed wild rice with 4 cups of chicken broth and bring to a boil. Once boiling, reduce the heat to low and let it simmer for 45-50 minutes, or until the rice is tender and the grains have split. Drain any excess liquid and set aside.
Step 2: Sauté Vegetables
Heat 2 tablespoons of olive oil in a Dutch oven over medium heat. Add one diced onion, two chopped carrots, and two chopped celery stalks, sautéing for 5-7 minutes until they soften and the onions are translucent. Next, add 8 ounces of cremini mushrooms, cooking until they are tender and have released their moisture, about 5 more minutes. Stir in 3 cloves of minced garlic, along with 1 teaspoon each of dried thyme, sage, and rosemary. Sauté for an additional minute until fragrant.
Step 3: Simmer Soup
Pour in the remaining 4 cups of chicken broth and add the cooked wild rice along with 2 cups of shredded cooked chicken. Increase the heat to bring the mixture to a gentle simmer. Once simmering, reduce the heat to low, cover the pot, and let it cook for 30-60 minutes, stirring occasionally. This allows the flavors of the Autumn Wild Rice Soup to blend beautifully.
Step 4: Finishing Touches
Once simmered, stir in 1 cup of heavy cream or coconut milk for a creamy texture. If desired, add ¼ cup of dry sherry to deepen the flavor. Season the soup with salt and pepper to taste, and toss in a handful of freshly chopped parsley. Gently heat through for about 5 minutes.
Step 5: Serving
Ladle the warm Autumn Wild Rice Soup into bowls, garnishing each serving with a sprinkle of toasted pecans or walnuts for added crunch. If you like, top with grated Parmesan cheese for an extra layer of richness. Serve immediately, alongside crusty bread for dipping or a fresh side salad.
Autumn Wild Rice Soup Variations
Feel free to let your creativity shine as you customize this comforting dish to suit your taste and dietary needs!
- Dairy-Free: Substitute heavy cream with creamy coconut milk for a rich texture without the dairy.
- Vegetarian: Omit chicken and use vegetable broth instead; add chickpeas or lentils for protein.
- Spicy Kick: Incorporate fresh diced jalapeños or extra red pepper flakes to turn up the heat.
- Roasted Veggies: Toss in roasted butternut squash or sweet potatoes for extra flavor and sweetness.
- Herb Swap: Use fresh herbs like thyme or rosemary for a vibrant, aromatic twist instead of dried.
- Different Grains: Feel free to swap wild rice with quinoa or barley for a unique texture and taste.
- Flavor Boost: A splash of lemon juice or a spoonful of pesto before serving brightens the dish beautifully.
- Nutty Finish: Top with toasted almonds or cashews for delightful crunch and a boost of flavor.
If you’re looking for more hearty dishes, don’t forget to check out my delightful Butter Shrimp Rice for another comforting option!
Expert Tips for Autumn Wild Rice Soup
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Perfectly Tender Rice: Ensure you rinse the wild rice thoroughly to remove excess starch, promoting even cooking and a delightful chewiness.
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Flavor Boost: Consider using homemade chicken broth for an even richer flavor, or switch to vegetable broth to highlight a vegetarian twist in your Autumn Wild Rice Soup.
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Herb Adjustments: If fresh herbs are unavailable, dried herbs work just fine; however, reduce the amount since dried herbs are more concentrated.
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Thickening Technique: For a creamier texture, blend part of the soup before adding your cream or coconut milk. This creates a luxurious consistency without losing the heartiness.
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Storage Solutions: The soup can be stored in the fridge for up to 3 days or frozen for 2 months, making it a perfect meal prep option for busy weeks.
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Creative Variations: Don’t hesitate to mix in additional vegetables like sweet potatoes or spinach to enhance nutrition and flavor in your warming Autumn Wild Rice Soup.
How to Store and Freeze Autumn Wild Rice Soup
Fridge: Store your Autumn Wild Rice Soup in an airtight container for up to 3 days. When ready to enjoy, simply reheat on the stove over low heat, stirring occasionally.
Freezer: If you want to make it ahead, freeze the soup in freezer-safe containers for up to 2 months. Portion it out for easy meals! Thaw overnight in the fridge before reheating.
Reheating: For best results, reheat gently on the stove, adding a splash of broth or water if the soup has thickened. Stir well until heated through.
Serving Tips: When serving, consider garnishing with toasted nuts or a sprinkle of fresh herbs to enhance the flavors!
What to Serve with Autumn Wild Rice Soup?
As the aroma of autumn wafts through your kitchen, it’s time to complete your cozy meal with the perfect pairings.
- Crusty Bread: A slice of freshly baked bread is perfect for soaking up the creamy soup, adding a satisfying crunch to every bite.
- Simple Green Salad: A crisp salad with mixed greens balances the richness of the soup, offering a refreshing contrast to the warmth.
- Roasted Vegetables: Nutty, roasted vegetables like Brussels sprouts or sweet potatoes enhance the earthy flavors of the wild rice, making for a wholesome meal.
- Herbed Couscous: Light and fluffy, herbed couscous adds a fun texture and can be flavored with lemon or garlic to uplift the dish.
- Apple Crisp: For dessert, consider a warm apple crisp; its sweet and tart flavors echo the seasonal theme while providing a delightful ending.
- Spiced Pear Cider: Warm spiced pear cider complements the flavors of the soup beautifully, creating a soothing beverage that warms you from the inside out.
- Cheese Platter: Offer a selection of cheeses alongside crackers for a sophisticated touch, enhancing the meal with creamy and tangy notes.
- Pumpkin Muffins: Sweet and moist, pumpkin muffins provide a perfect fall treat, marrying beautifully with the cozy vibe of the soup.
Make Ahead Options
These Autumn Wild Rice Soup preparations are perfect for busy weeknights when time is of the essence! You can prepare the sautéed vegetables and even cook the wild rice up to 24 hours in advance; simply store them separately in airtight containers in the refrigerator. When ready to serve, just reheat the vegetables in a pot, add the broth and wild rice, along with any protein like cooked chicken, and allow everything to simmer together for about 15-20 minutes for optimal flavor blending. For the creamiest finish, stir in the heavy cream or coconut milk just before serving to maintain its rich texture. Enjoy this comforting soup without the hassle—the deliciousness awaits!
Autumn Wild Rice Soup Recipe FAQs
How do I choose the right wild rice?
Absolutely! When selecting wild rice, look for grains that are dark brown or black, as they indicate good quality. Avoid any packages that contain a lot of broken pieces or dust. If possible, smell the rice; it should have a nutty aroma rather than an off-putting scent. Remember to rinse the wild rice thoroughly before cooking to remove excess starch and ensure a fluffy texture.
How should I store leftover Autumn Wild Rice Soup?
For the fridge, store your soup in an airtight container, where it will keep well for up to 3 days. When you’re ready to enjoy it again, simply reheat it on the stove over low heat, stirring occasionally to ensure it warms evenly.
Can I freeze Autumn Wild Rice Soup?
Yes! This soup freezes beautifully. Pour the cooled soup into freezer-safe containers or zip-top bags, ensuring to leave some space for expansion, and freeze for up to 2 months. When you’re ready to enjoy it again, remember to thaw it overnight in the fridge. For reheating, gently warm it on the stove, adding a splash of broth or water to restore its creamy consistency if needed!
What if my soup is too thick?
Very! If you find your soup has thickened too much, don’t fret. Simply add a little broth or water, stirring until you reach your desired consistency. If you prefer a creamier texture, blending a portion of the soup can also help achieve that luxurious feel!
Can I adapt this recipe to be vegetarian-friendly?
Of course! To make this Autumn Wild Rice Soup vegetarian, simply substitute the chicken broth with vegetable broth and omit the chicken. Adding beans or lentils can boost the protein content while keeping the dish hearty. You’ll still enjoy that warm, comforting vibe without compromising on flavor.
Are there any allergy considerations to keep in mind?
Absolutely! This soup contains nuts if you choose to garnish it with toasted pecans or walnuts, so be cautious if you’re serving anyone with nut allergies. For dairy-sensitive individuals, opt for coconut milk instead of heavy cream, as it’s a great dairy-free alternative that still adds that creamy richness.
Autumn Wild Rice Soup: Cozy Flavors for Chilly Nights
Ingredients
Equipment
Method
- Rinse 1 cup of wild rice under cold water. In a saucepan, combine with 4 cups of chicken broth and bring to a boil. Reduce heat and simmer for 45-50 minutes until tender.
- Heat 2 tablespoons of olive oil in a Dutch oven over medium heat. Add diced onion, chopped carrots, and chopped celery. Sauté for 5-7 minutes.
- Add 8 ounces of cremini mushrooms and cook until tender. Stir in 3 cloves of minced garlic, 1 teaspoon each of dried thyme, sage, and rosemary. Sauté for 1 more minute.
- Pour in the remaining 4 cups of chicken broth and add the cooked wild rice and 2 cups of shredded cooked chicken. Bring to a gentle simmer.
- Cover and simmer for 30-60 minutes, stirring occasionally.
- Stir in 1 cup of heavy cream or coconut milk and ¼ cup of dry sherry. Season with salt and pepper, and add chopped parsley. Heat through for 5 minutes.
- Ladle into bowls, garnish with toasted nuts and grated parmesan cheese if desired. Serve warm.
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