Introduction

Autumn Wild Rice Soup is a creamy, comforting dish featuring earthy wild rice, tender vegetables, and flavorful herbs. Perfect for chilly days, this soup combines heartiness with rich, aromatic flavors that warm your soul. It’s easy enough for a weeknight meal but elegant enough to serve guests.

A close-up view of a creamy soup filled with large bright orange chunks of sweet potato, dark brown sliced mushrooms, and dark green kale leaves all floating in a light beige broth. The soup is sprinkled with small white grains and black pepper, scattered on top. It is served in a white bowl with a light brown speckled rim, with a silver spoon resting inside on the left side. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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)
1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
1 cup cooked chicken, shredded (rotisserie chicken works great!)
1/2 cup heavy cream
1/4 cup chopped fresh parsley
Salt and freshly ground black pepper to taste
1/4 cup toasted pecans or walnuts, chopped (for garnish)
1/4 cup shredded Parmesan cheese (for garnish, optional)

Instructions

Step 1: Rinse the wild rice under cold running water until the water runs clear to remove excess starch. In a medium saucepan, combine the rinsed wild rice with 4 cups of chicken broth. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 45-50 minutes until the rice is tender and grains have split. Drain any excess liquid.
Step 2: In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onion, carrots, and celery. Sauté for 5-7 minutes until vegetables are softened and onion is translucent, stirring occasionally.
Step 3: Add sliced cremini mushrooms to the pot and cook for another 5-7 minutes until mushrooms soften and release moisture.
Step 4: Stir in minced garlic, dried thyme, sage, rosemary, and red pepper flakes if using. Cook for 1 minute, stirring constantly until fragrant.
Step 5: Pour in the dry white wine, scraping the bottom of the pot to loosen browned bits. Cook for 2-3 minutes until the wine reduces slightly.
Step 6: Add the remaining 4 cups of chicken broth and stir to combine. Bring to a simmer, then reduce heat to low, cover, and simmer for 15-20 minutes to let flavors meld.
Step 7: Stir in cooked chicken and the cooked wild rice. Then add heavy cream and stir well. Season with salt and freshly ground black pepper to taste.
Step 8: Heat the soup through gently without boiling to prevent curdling. Serve garnished with chopped fresh parsley, toasted nuts, and Parmesan cheese if desired.

Tips & Variations

For a vegetarian version, use vegetable broth and omit the chicken. Add extra mushrooms or vegetables like sweet potatoes or butternut squash.
Add other vegetables such as kale or parsnips along with the carrots and celery for extra heartiness.
Increase red pepper flakes or add cayenne pepper for extra heat.
Experiment with herbs like marjoram or oregano to change the flavor profile.
For a thicker soup, whisk 1 tablespoon cornstarch with 2 tablespoons cold water and stir it in during the last few minutes of cooking.
This soup can be made ahead and refrigerated for up to 3 days to allow flavors to deepen.
Freeze cooled soup in containers, leaving headspace, for up to 2 months. Thaw overnight in the fridge before reheating. Note cream texture may change slightly after freezing.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove without boiling to prevent the cream from curdling. For longer storage, freeze cooled soup in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.

How to Serve

A close-up of a bowl filled with creamy soup showing chunks of bright orange sweet potatoes, light brown slices of mushrooms, dark green kale leaves, and long dark grains of wild rice mixed in a light, creamy broth. The soup is sprinkled with small white seeds and black pepper. A silver spoon rests in the bowl, which is white with a slightly speckled rim, and the bowl sits on a white marbled surface with a sprig of green herbs on the right side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

Yes, simply use vegetable broth instead of chicken broth and omit the chicken. You can add extra mushrooms or other vegetables for added heartiness.

How do I ensure the wild rice is cooked properly?

Rinse the rice thoroughly to remove starch, then simmer it separately in half the broth until the grains split and the rice is tender. This prevents toughness and gumminess in the final soup.