Creamy Autumn Wild Rice

This hearty Autumn Wild Rice Soup has become my cold weather go-to for years. The combination of nutty wild rice, tender vegetables, and savory broth creates a bowl that warms you from the inside out.

I first discovered this recipe during a particularly harsh autumn storm when I was craving something hearty but healthy. The aroma filled my kitchen as it simmered, and it's since become a requested favorite whenever temperatures drop.

Ingredients

• Wild rice brings a delightful nutty flavor and chewy texture essential for this soup's character
• Chicken broth forms the flavorful base use low sodium to control saltiness
• Mirepoix combination onion carrots celery creates the aromatic foundation
• Cremini mushrooms add earthy depth and meaty texture without heaviness
• Dried herbs thyme sage rosemary provide classic fall flavor notes
• Shredded chicken adds protein and heartiness rotisserie chicken saves significant time
• Heavy cream creates silky richness that coconut milk can replace for dairy free needs
• Dry sherry optional but transforms the soup with complex depth
• Toasted nuts provide textural contrast and visual appeal as garnish

Step-by-Step Instructions

Cook the Wild Rice

Combine rinsed wild rice with 4 cups chicken broth in a medium saucepan. Bring to a full boil then reduce heat to a gentle simmer. Cover and cook for 45 to 50 minutes until the grains split open and become tender. Wild rice requires patience but delivers incomparable texture and nutty flavor worth waiting for. Check occasionally and add more broth if needed to prevent drying out.

Sauté the Vegetables

Heat olive oil in a large Dutch oven over medium heat until it shimmers. Add chopped onion carrots and celery cooking for 5 to 7 minutes until vegetables soften and onions become translucent but not browned. Add sliced mushrooms and continue cooking until they release their moisture and begin to brown approximately 5 to 7 minutes. Stir in garlic and dried herbs cooking just until fragrant about 60 seconds. This layering of flavors creates the aromatic base essential to a deeply flavorful soup.

Simmer the Soup

Pour remaining chicken broth into the pot with sautéed vegetables. Add cooked wild rice and shredded chicken stirring to combine. Bring everything to a gentle simmer over medium heat then reduce to low. Cover and allow flavors to meld for at least 30 minutes though a full hour develops even richer taste. The longer simmer allows all ingredients to share their flavors creating a harmonious depth.

Add Finishing Touches

Stir in heavy cream or coconut milk and dry sherry if using. The cream provides silky richness while sherry adds complex notes that elevate the entire dish. Add fresh parsley which brightens the soup with color and fresh herbaceous flavor. Season thoughtfully with salt and pepper tasting as you go. Warm through gently avoiding boiling which could cause the cream to separate.

Bookmark

Wild rice truly makes this soup special. Though technically an aquatic grass seed rather than rice it brings incredible texture and a beautiful visual element that elevates this from ordinary to memorable. I discovered its magic in soup years ago during a trip to Minnesota when a local restaurant served a similar version that changed my perception of what soup could be.

Make It Your Own

You can customize this soup endlessly depending on what you have on hand or dietary preferences. For vegetarian versions substitute vegetable broth for chicken broth and add cannellini beans or chickpeas instead of chicken. Sweet potatoes butternut squash or kale make wonderful additions for extra nutrition and flavor. For those preferring heat a pinch more red pepper flakes or dash of hot sauce transforms the profile completely.

Storage Solutions

This soup keeps beautifully refrigerated for up to 3 days making it perfect for meal prep. Store in airtight containers after cooling completely. The flavors actually improve overnight as they continue to meld together. For longer storage freeze portions in freezer safe containers leaving about an inch of headspace for expansion. Frozen soup maintains quality for up to 2 months. Thaw overnight in the refrigerator before gently reheating on the stovetop.

Serving Suggestions

While wonderful alone this soup becomes a complete meal with simple accompaniments. Crusty artisan bread or buttery biscuits provide perfect dipping vehicles. For lighter fare pair with a crisp green salad dressed with vinaigrette. During special occasions serve as a first course before roasted meat or alongside a sandwich for casual lunches. The versatility makes it appropriate for everyday meals and special gatherings alike.

Ingredient Substitutions

Flexibility makes this recipe practical for most kitchens. Short on time? Use precooked wild rice or a wild rice blend to reduce cooking time. Any mushroom variety works beautifully from everyday white button to luxurious shiitakes. For dairy sensitivities coconut milk creates silky richness without cream. No sherry available? A splash of white wine provides similar complexity though with slightly different notes. The soup adapts to what you have making it perfect for impromptu cooking.

Your Questions Answered About This Recipe

→ Can I make this soup vegetarian?

Absolutely! Simply substitute vegetable broth for chicken broth and omit the chicken. For added protein, incorporate a can of drained and rinsed cannellini beans or chickpeas. You might also want to add extra mushrooms for more savory depth.

→ How long does this soup keep in the refrigerator?

This soup stores beautifully in the refrigerator for up to 3-4 days in an airtight container. Many people find it tastes even better the next day as the flavors continue to develop and meld together.

→ Can I freeze this wild rice soup?

Yes! This soup freezes exceptionally well. Allow it to cool completely before transferring to freezer-safe containers. It will maintain quality for up to 2 months. Thaw overnight in the refrigerator before gently reheating on the stovetop.

→ What can I substitute for heavy cream?

Coconut milk makes an excellent dairy-free alternative with a subtle sweetness that complements the other flavors. You could also use half-and-half for a lighter option, or unsweetened almond milk blended with a tablespoon of flour for thickness.

→ Is the dry sherry necessary?

The dry sherry is optional but adds a wonderful depth of flavor. If you prefer not to use alcohol, you can substitute with a tablespoon of balsamic vinegar, a splash of apple cider, or simply omit it entirely. The soup will still be delicious!

→ What's the best way to reheat this soup?

Gently reheat the soup on the stovetop over medium-low heat, stirring occasionally until warmed through. Avoid boiling, especially if the soup contains cream, as this can cause separation. If the soup thickens after refrigeration, add a splash of broth to reach desired consistency.