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–+ servings
Autumn Wild Rice Soup

Cozy Up with Creamy Autumn Wild Rice Soup in 30 Minutes

Experience the comforting warmth of Autumn Wild Rice Soup, a nutritious blend perfect for cozy evenings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 bowls
Course: Soups
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 cup Wild Rice Rinse before cooking
  • 4 cups Chicken Broth Low-sodium recommended
  • 2 tablespoons Olive Oil For sautéing
  • 1 medium Onion Finely chopped
  • 2 medium Carrots Diced
  • 2 stalks Celery Chopped
  • 8 ounces Cremini Mushrooms Sliced, can substitute with other mushrooms
  • 2 cloves Garlic Minced
For the Seasoning & Creaminess
  • 1 teaspoon Dried Thyme
  • 1 teaspoon Sage
  • 1 teaspoon Rosemary
  • 1/4 teaspoon Red Pepper Flakes Optional
  • 2 cups Cooked Chicken Shredded, rotisserie chicken works well
  • 1 cup Heavy Cream Can substitute with coconut milk
For Serving and Garnish
  • 1/4 cup Fresh Parsley Chopped
  • Salt To taste
  • Pepper To taste
  • 1/4 cup Dry Sherry Optional
  • 1/4 cup Chopped Pecans or Walnuts For garnish
  • 1/4 cup Grated Parmesan Cheese Optional

Equipment

  • medium saucepan
  • large Dutch oven

Method
 

Step-by-Step Instructions
  1. Rinse wild rice under cold water. In a saucepan, combine with chicken broth, boil, reduce heat, cover, and simmer for 45-50 minutes until tender.
  2. In a Dutch oven, heat olive oil, add onion, carrots, and celery and sauté for 5-7 minutes. Add mushrooms, then garlic and herbs, sauté for one more minute.
  3. Add chicken broth, cooked wild rice, and chicken to the vegetables. Bring to boil, reduce heat, cover, and simmer for 30 minutes.
  4. Stir in heavy cream and sherry, season with salt and pepper, and heat for 5 minutes on low.
  5. Ladle into bowls and garnish with parsley, nuts, and cheese. Serve warm with bread.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 40gProtein: 18gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 60mgSodium: 700mgPotassium: 600mgFiber: 4gSugar: 3gVitamin A: 1200IUVitamin C: 10mgCalcium: 100mgIron: 2mg

Notes

Allow the soup to cool before storing. It can be refrigerated for up to 3 days or frozen for up to 2 months.

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