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A steaming bowl of Autumn Wild Rice Soup, showcasing its creamy texture and colorful autumn vegetables.

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.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
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.