Description
This Autumn Wild Rice Soup is a comforting embrace in a bowl, celebrating the season’s bounty. Featuring nutty wild rice, tender vegetables, savory broth, and a touch of cream, it’s a wholesome and deeply flavorful meal perfect for chilly evenings.
Ingredients
Scale
- 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
- 1/4 cup chopped fresh parsley
Instructions
- Rinse 1 cup wild rice. In a medium saucepan, combine rinsed wild rice with 3 cups of the chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 45-60 minutes, or until tender and some grains have burst. Set aside, keeping covered.
- In a large pot, heat 1 tablespoon olive oil over medium heat. Add chopped onion, diced carrots, and diced celery; sauté 8-10 minutes until soft. Add sliced mushrooms and sauté 5-7 minutes until browned. Stir in minced garlic and cook for 1 minute until fragrant.
- Stir in dried thyme, dried sage, dried rosemary, and red pepper flakes (if using) with the sautéed vegetables for 1 minute to release their aroma. Pour in the remaining 5 cups of chicken broth. Bring the soup to a gentle simmer and cook for 10-15 minutes, allowing flavors to deepen.
- Add the cooked wild rice and shredded cooked chicken to the simmering soup base. Continue to simmer for 5-10 minutes. Reduce heat to low and slowly stir in 1/2 cup heavy cream until fully incorporated. Taste and adjust seasonings as needed, adding salt if desired.
- Ladle soup into warm bowls. Garnish each serving with 1/4 cup fresh chopped parsley. Serve immediately with crusty bread.
Notes
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 60mg