ULTIMATE AUTUMN WILD RICE SOUP

I still remember the crisp air of my first New England autumn, and the way the scent of woodsmoke and fallen leaves mingled with the aroma of something warm and savory simmering on the stove – it was always my Aunt Carol’s famous Autumn Wild Rice Soup, a comforting hug in a bowl. This recipe captures that same magic, and I promise, with a little love, you’ll be ladling up a bowl of pure autumnal bliss in no time!

Embrace the Season: Why This Wild Rice Soup is a Must-Make

Okay, friend, let’s talk soup. Not just any soup, but the soup that defines autumn. Autumn Wild Rice Soup isn’t just a meal; it’s an experience. It’s the perfect way to showcase all the amazing flavors of the season. Here’s why you absolutely need to add this to your fall recipe rotation:

• It’s Comfort in a Bowl: Let’s face it, when the weather turns chilly, nothing beats a warm, comforting bowl of soup. The creamy texture, the nutty wild rice, and the earthy vegetables create a symphony of flavors that will soothe your soul.
• It’s a Nutritional Powerhouse: Wild rice is packed with protein, fiber, and antioxidants. Add in the vitamins and minerals from the vegetables, and you’ve got a healthy and satisfying meal.
• It’s Incredibly Versatile: This soup is easily adaptable to your preferences and dietary needs. Vegetarian? No problem, just skip the chicken or turkey. Gluten-free? It’s naturally gluten-free! Want to add different veggies? Go for it!
• It’s Perfect for Meal Prep: Autumn Wild Rice Soup actually tastes better the next day, as the flavors have time to meld together. Make a big batch on Sunday, and you’ll have delicious lunches or dinners all week long.
• It’s a Crowd-Pleaser: Whether you’re hosting a cozy gathering or just feeding the family, this soup is always a hit. It’s hearty enough to be a main course, or it can be served as a starter.

Crafting Your Culinary Masterpiece: The Recipe

Alright, let’s get down to business! Here’s a detailed recipe for the most amazing Autumn Wild Rice Soup you’ve ever tasted. Don’t be intimidated by the ingredient list; it’s easier than you think.

The Ingredients: Your Autumnal Palette

• Wild Rice: 1 cup, rinsed. This is the star of the show! Use a good quality wild rice for the best flavor and texture.
• Chicken or Vegetable Broth: 8 cups. Choose a low-sodium broth to control the saltiness.
• Cooked Chicken or Turkey: 2 cups, shredded or diced. Leftover roasted chicken or turkey works perfectly. For a vegetarian version, substitute with 1 (15-ounce) can of cannellini beans, rinsed and drained.
• Onion: 1 medium, chopped. Yellow or white onion will do.
• Carrots: 2 medium, chopped.
• Celery: 2 stalks, chopped.
• Garlic: 2 cloves, minced.
• Mushrooms: 8 ounces, sliced. Cremini or button mushrooms are great options.
• Heavy Cream: 1 cup. This adds richness and creaminess. For a lighter version, use half-and-half or coconut milk.
• Butter: 2 tablespoons. For sautéing the vegetables. Olive oil can be substituted.
• Fresh Thyme: 1 teaspoon, chopped. Adds a lovely earthy flavor. Dried thyme can be used (1/2 teaspoon).
• Bay Leaf: 1. Adds depth of flavor. Remember to remove it before serving!
• Salt and Pepper: To taste.
• Optional additions:
  • Pecans or Walnuts: 1/2 cup, toasted and chopped. For added crunch and flavor.
  • Dried Cranberries: 1/4 cup. Adds a touch of sweetness and tartness.
  • Fresh Parsley: Chopped, for garnish.
  • Sherry: 2 tablespoons. Added at the end for extra depth of flavor (optional).

Step-by-Step: From Prep to Perfection

Now, let’s walk through the process together. Don’t worry, I’ll be with you every step of the way!

1. Cook the Wild Rice: This is the most crucial step, and it can be a little tricky. Rinse the wild rice thoroughly under cold water. In a medium saucepan, combine the wild rice with 4 cups of water or broth. Bring to a boil, then reduce heat to low, cover, and simmer for 45-60 minutes, or until the rice is tender and the grains have split open. Drain any excess liquid. Pro Tip: Some wild rice blends cook faster than others, so start checking for doneness around 40 minutes. You want it tender, but not mushy.
2. Sauté the Vegetables: In a large pot or Dutch oven, melt the butter over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. Add the garlic and mushrooms and cook for another 3-5 minutes, until the mushrooms are tender.
3. Build the Flavor Base: Pour in the chicken or vegetable broth. Add the cooked wild rice, thyme, and bay leaf. Bring to a boil, then reduce heat and simmer for 15-20 minutes to allow the flavors to meld.
4. Add the Protein and Cream: Stir in the cooked chicken or turkey (or cannellini beans). Pour in the heavy cream and stir to combine. Heat through, but do not boil.
5. Season and Serve: Remove the bay leaf. Season with salt and pepper to taste. If desired, stir in the sherry. Garnish with fresh parsley, toasted pecans or walnuts, and dried cranberries.

Troubleshooting & Tweaks: Your Soup, Your Way

Sometimes, things don’t go exactly as planned. That’s okay! Here are some common issues and how to fix them:

• Wild Rice is Undercooked: If the wild rice is still hard after 60 minutes, add more water or broth and continue to simmer until tender.
• Soup is Too Thick: Add more broth to thin it out.
• Soup is Too Thin: Simmer uncovered for a longer period to allow some of the liquid to evaporate. You can also whisk a tablespoon of cornstarch with two tablespoons of cold water, then whisk that into the soup and simmer for a few minutes until thickened.
• Not Enough Flavor: Add more herbs, spices, or a splash of lemon juice or apple cider vinegar to brighten the flavors. A dash of Worcestershire sauce can also add umami.
• Too Salty: Add a pinch of sugar or a splash of vinegar to balance the saltiness. You can also add a peeled potato to the soup and simmer for 15 minutes, then remove the potato before serving (the potato will absorb some of the salt).

Making it Your Own: Creative Variations

This recipe is a great starting point, but feel free to get creative and customize it to your liking! Here are a few ideas:

• Spicy Autumn Wild Rice Soup: Add a pinch of red pepper flakes or a diced jalapeño to the vegetables while sautéing.
• Smoked Sausage Autumn Wild Rice Soup: Substitute some of the chicken or turkey with cooked smoked sausage, such as Andouille or kielbasa.
• Butternut Squash Autumn Wild Rice Soup: Add 1 cup of cubed butternut squash to the vegetables while sautéing.
• Apple Autumn Wild Rice Soup: Add 1 diced apple (such as Honeycrisp or Gala) to the vegetables while sautéing.
• Creamy Vegan Autumn Wild Rice Soup: Use vegetable broth and coconut milk instead of chicken broth and heavy cream. Add a tablespoon of nutritional yeast for a cheesy flavor. Consider adding diced sweet potato or parsnip for added heartiness and sweetness.

Essential Equipment: Setting Yourself Up for Success

While you don’t need fancy gadgets to make this soup, having the right equipment can make the process easier and more enjoyable.

• Large Pot or Dutch Oven: A heavy-bottomed pot or Dutch oven is ideal for even cooking and preventing sticking.
• Cutting Board and Knife: For chopping the vegetables.
• Measuring Cups and Spoons: For accurate measurements.
• Wooden Spoon or Spatula: For stirring the soup.
• Ladle: For serving the soup.

Serving Suggestions: Complete the Experience

Now that you’ve made this incredible Autumn Wild Rice Soup, let’s talk about how to serve it and make it a complete meal.

• Bread: Serve with crusty bread, such as sourdough or baguette, for dipping into the soup.
• Salad: A simple green salad with a vinaigrette dressing complements the richness of the soup.
• Grilled Cheese: A classic pairing! A grilled cheese sandwich adds a comforting and satisfying element.
• Garnish: Don’t forget the garnishes! Fresh parsley, toasted nuts, and dried cranberries add visual appeal and flavor.
• Beverage Pairing: A crisp white wine, such as Pinot Grigio or Sauvignon Blanc, pairs well with the soup. Alternatively, a hard cider or a seasonal beer can also be a great choice.

Storing and Reheating: Making the Most of Your Leftovers

Lucky you if you have leftovers! Autumn Wild Rice Soup tastes even better the next day. Here’s how to store and reheat it properly:

• Storing: Allow the soup to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days.
• Reheating: Reheat the soup in a saucepan over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave, but be sure to stir it halfway through to ensure even heating. If the soup has thickened too much, add a little broth or water to thin it out.
• Freezing: Autumn Wild Rice Soup can be frozen for up to 2-3 months. However, the texture of the cream may change slightly after freezing and thawing. To freeze, allow the soup to cool completely before transferring it to freezer-safe containers. Leave some space at the top of the container to allow for expansion. Thaw overnight in the refrigerator before reheating.

The Final Ladle: Your Autumnal Adventure Awaits

See? That wasn’t so hard, was it? Making Autumn Wild Rice Soup is more than just following a recipe; it’s about embracing the season, creating memories, and sharing delicious food with the people you love. So go ahead, gather your ingredients, put on some cozy music, and get cooking! I know you’ll absolutely love this soup, and it will become a cherished tradition in your own home. Enjoy!

ULTIMATE AUTUMN WILD RICE SOUP

This comforting Autumn Wild Rice Soup is packed with seasonal flavors and nutritious ingredients. With wild rice, vegetables, and a creamy broth, this hearty soup is perfect for a chilly day and is easily customizable to your dietary needs and preferences.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 35 minutes mins

Servings: 6

Course: Main Course

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup wild rice, rinsed
• 8 cups chicken or vegetable broth
• 2 cups cooked chicken or turkey, shredded or diced or 1 (15-ounce) can cannellini beans, rinsed and drained
• 1 medium onion, chopped
• 2 medium carrots, chopped
• 2 stalks celery, chopped
• 2 cloves garlic, minced
• 8 ounces mushrooms, sliced
• 1 cup heavy cream or half-and-half or coconut milk
• 2 tablespoons butter or olive oil
• 1 teaspoon fresh thyme, chopped or 1/2 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• 1/2 cup pecans or walnuts, toasted and chopped optional
• 1/4 cup dried cranberries optional
• Fresh parsley, chopped for garnish
• 2 tablespoons sherry optional

Equipment

• Large pot or Dutch oven
• medium saucepan
• cutting board
• knife
• Measuring cups
• Measuring spoons
• wooden spoon or spatula
• Ladle
• Can Opener (if using canned beans)

Method

 

1. Rinse the wild rice thoroughly under cold water. In a medium saucepan, combine the wild rice with 4 cups of water or broth. Bring to a boil, then reduce heat to low, cover, and simmer for 45-60 minutes, or until the rice is tender and the grains have split open. Drain any excess liquid.
2. In a large pot or Dutch oven, melt the butter over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. Add the garlic and mushrooms and cook for another 3-5 minutes, until the mushrooms are tender.
3. Pour in the chicken or vegetable broth. Add the cooked wild rice, thyme, and bay leaf. Bring to a boil, then reduce heat and simmer for 15-20 minutes to allow the flavors to meld.
4. Stir in the cooked chicken or turkey (or cannellini beans). Pour in the heavy cream and stir to combine. Heat through, but do not boil.
5. Remove the bay leaf. Season with salt and pepper to taste. If desired, stir in the sherry.
6. Garnish with fresh parsley, toasted pecans or walnuts, and dried cranberries.

Notes

For a spicier soup, add a pinch of red pepper flakes or a diced jalapeño to the vegetables while sautéing. To make it vegan, use vegetable broth and coconut milk instead of chicken broth and heavy cream. Add a tablespoon of nutritional yeast for a cheesy flavor. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. You can also freeze the soup for up to 2-3 months. Reheat in a saucepan over medium heat, stirring occasionally, until heated through.