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Autumn Wild Rice Soup

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A warm and comforting soup featuring wild rice and a medley of vegetables, perfect for the autumn season.

Ingredients

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  • 1 cup wild rice, rinsed
  • 8 cups low sodium chicken broth
  • 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)

Instructions

  1. Cook the Wild Rice: In a medium saucepan, combine the rinsed wild rice with 4 cups of chicken broth. Bring to a boil over high heat. Reduce heat to low, cover, and simmer for 45-50 minutes or until tender. Drain any excess liquid and set aside.
  2. Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add onion, carrots, and celery. Cook for 5-7 minutes until softened. Add mushrooms and cook for another 5-7 minutes. Stir in garlic and herbs, cooking until fragrant.
  3. Simmer the Soup: Pour in the remaining 4 cups of broth, add the wild rice and shredded chicken. Bring to a simmer, cover, and cook for 30-60 minutes, stirring occasionally.
  4. Finishing Touches: Stir in heavy cream and parsley. Season with salt and pepper, and heat through gently.
  5. Serving: Ladle into bowls and garnish with nuts and cheese if desired. Enjoy warm.

Notes

Feel free to customize with your favorite vegetables or proteins.

Nutrition

Find it online: https://easyumrecipes.com/autumn-wild-rice-soup/