How can I make this soup vegetarian?

To make it vegetarian, substitute vegetable broth for chicken broth, and omit the chicken. You can add more mushrooms or other vegetables for extra substance.

Is there a gluten-free option for the wild rice?

Yes, wild rice is naturally gluten-free! Just ensure all added ingredients, such as broth and cream, are also gluten-free.

What can I use instead of heavy cream?

For a lighter option, use coconut milk for a dairy-free alternative that adds a unique flavor.

Autumn Wild Rice Soup: 5 Steps to Ultimate Comfort

Description

This warm and hearty Autumn Wild Rice Soup encapsulates the essence of fall with nutty wild rice and savory vegetables to create a comforting dish perfect for chilly nights.

Ingredients

Scale

1 cup wild rice, rinsed
8 cups chicken broth (low sodium preferred)
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 (rotisserie chicken works great)
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

Cook wild rice in 4 cups of chicken broth until tender, about 45-50 minutes. Drain and set aside.
In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery. Sauté until softened, about 5-7 minutes.
Add the sliced mushrooms and garlic, cooking for another 5-7 minutes until tender.
Stir in dried thyme, sage, rosemary, and optional red pepper flakes for 1 minute.
Pour in the remaining 4 cups of chicken broth, cooked wild rice, and shredded chicken. Bring to a gentle simmer and cook for at least 30 minutes.
Stir in heavy cream or coconut milk, dry sherry (if using), and fresh parsley. Season with salt and pepper, heat through gently, and avoid boiling.
Serve topped with toasted nuts and grated Parmesan cheese.

Notes

This soup can be made ahead of time and stored in the fridge for up to three days. Garnish can be adjusted based on preference.

Prep Time: 10 minutes
Cook Time: 70 minutes
Category: Soups
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 5g
Sodium: 800mg
Fat: 22g
Saturated Fat: 9g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 6g
Protein: 18g
Cholesterol: 40mg

Keywords: wild rice soup, autumn soup, comfort food, fall recipes, hearty soup