Autumn Wild Rice Soup: A Hearty Fall Recipe

Creamy, comforting Autumn Wild Rice Soup: A Hearty Fall Recipe is the perfect dish to warm you up on a chilly day. This delightful soup combines tender wild rice with savory chicken, fresh vegetables, and aromatic herbs, making it ideal for family dinners or cozy gatherings. Its rich flavors and creamy texture will have everyone coming back for seconds. Whether you’re hosting a fall feast or enjoying a quiet night in, this soup will surely become a seasonal favorite.

Why You’ll Love This Recipe

• Deliciously Creamy: The addition of heavy cream creates a velvety texture that enhances the overall flavor.
• Nutrient-Packed: Loaded with vegetables and protein, this soup is both hearty and healthy.
• Easy to Prepare: With straightforward steps, even novice cooks can whip up this comforting dish with ease.
• Versatile Ingredients: You can easily swap ingredients based on what you have on hand, making it adaptable for various diets.
• Perfect for Meal Prep: Make a big batch and enjoy leftovers throughout the week; it reheats beautifully!

Tools and Preparation

Before diving into the cooking process, gather your essential tools to make preparation smoother. Having the right equipment on hand ensures that your Autumn Wild Rice Soup turns out perfectly every time.

Essential Tools and Equipment

• Large pot or Dutch oven
• Medium saucepan
• Fine-mesh sieve
• Wooden spoon or spatula
• Ladle

Importance of Each Tool

• Large pot or Dutch oven: Ideal for simmering soups evenly and accommodating large batches.
• Fine-mesh sieve: Perfect for rinsing wild rice thoroughly before cooking, ensuring clean grains.

Ingredients

Creamy, comforting Autumn Wild Rice Soup with chicken, vegetables, and aromatic herbs. Perfect for a chilly day!

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 apple vinegar (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)

How to Make Autumn Wild Rice Soup: A Hearty Fall Recipe

Step 1: Rinse the Wild Rice

Place the wild rice in a fine-mesh sieve and rinse it under cold running water for a couple of minutes until the water runs clear.

Step 2: Cook the Wild Rice

In a medium saucepan, combine the rinsed wild rice and 4 cups of chicken broth. Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover the saucepan, and simmer for 45–50 minutes until tender.

Step 3: Sauté Vegetables

In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onion, carrots, and celery. Sauté for about 5–7 minutes until softened.

Step 4: Add Mushrooms

Stir in sliced cremini mushrooms and cook for another 5–7 minutes until they release their moisture.

Step 5: Incorporate Aromatics

Add minced garlic, dried thyme, dried sage, dried rosemary, and red pepper flakes if using. Cook for an additional minute until fragrant.

Step 6: Deglaze with Vinegar

Pour in dry white apple vinegar; scrape the bottom of the pot to loosen browned bits. Cook for about 2–3 minutes until reduced slightly.

Step 7: Combine Remaining Broth

Pour in the remaining chicken broth. Stir everything together and bring to a simmer over medium heat.

Step 8: Simmer

Reduce heat to low; cover pot and let simmer for about 15–20 minutes so flavors meld together.

Step 9: Add Chicken & Rice

Stir in shredded cooked chicken along with cooked wild rice. Mix well to combine all ingredients.

Step 10: Finish with Cream

Add heavy cream into the mixture. Season with salt and freshly ground black pepper to taste.

Step 11: Heat Through

Heat soup through but do not boil.

Step 12: Serve

Ladle soup into bowls; garnish with chopped fresh parsley, toasted pecans or walnuts, and shredded Parmesan cheese if desired.

Enjoy your delicious bowl of Autumn Wild Rice Soup, perfect for any fall occasion!

How to Serve Autumn Wild Rice Soup: A Hearty Fall Recipe

Serving Autumn Wild Rice Soup can elevate your dining experience, especially during the chilly fall months. This hearty soup pairs wonderfully with various accompaniments that enhance its comforting flavors.

Pair with Crusty Bread

• Freshly baked sourdough or baguette is perfect for dipping into the creamy soup.

Serve with a Side Salad

• A simple mixed greens salad with a light vinaigrette adds freshness and balance to the meal.

Offer Cheese Toasties

• Grilled cheese sandwiches made with sharp cheddar or gouda complement the soup’s richness beautifully.

Garnish with Fresh Herbs

• Top each bowl with additional chopped parsley or thyme for a burst of color and flavor.

Add a Dash of Hot Sauce

• For those who enjoy a bit of heat, a splash of hot sauce can elevate the soup’s taste.

How to Perfect Autumn Wild Rice Soup: A Hearty Fall Recipe

To achieve the best version of this Autumn Wild Rice Soup, consider these helpful tips:

• Use Quality Broth: Opt for low-sodium chicken broth to control salt levels while enhancing flavor.
• Cook Rice Separately: Cooking wild rice separately helps maintain its texture and prevents overcooking in the soup.
• Fresh Ingredients Matter: Use fresh vegetables and herbs for optimal flavor and nutrition.
• Adjust Creaminess: For a lighter version, substitute heavy cream with coconut milk or omit it entirely.

Best Side Dishes for Autumn Wild Rice Soup: A Hearty Fall Recipe

Complementing your Autumn Wild Rice Soup with side dishes can make your meal more satisfying. Here are some excellent options:

1. Garlic Bread: Crunchy, buttery garlic bread makes an irresistible pairing with the creamy soup.
2. Roasted Brussels Sprouts: Seasoned and roasted Brussels sprouts offer a crispy texture that contrasts nicely with the soup.
3. Stuffed Acorn Squash: Sweet and savory stuffed acorn squash adds seasonal flair and heartiness to your meal.
4. Apple Cinnamon Muffins: These warm muffins provide a touch of sweetness that balances the savory flavors of the soup.
5. Crispy Kale Chips: Lightly seasoned kale chips add crunch and are a healthy alternative to traditional snacks.
6. Cheese Platter: An assortment of cheeses offers variety and richness alongside your warm bowl of soup.

Common Mistakes to Avoid

Making Autumn Wild Rice Soup: A Hearty Fall Recipe can be delightful, but there are some common pitfalls to watch out for.

• Skipping the Rinse: Not rinsing the wild rice can lead to a gritty texture. Always rinse it thoroughly under cold water before cooking.
• Overcooking Vegetables: Cooking vegetables too long can make them mushy. Sauté just until they soften and the onion becomes translucent.
• Ignoring Seasoning: Forgetting to season the soup can result in bland flavors. Taste as you go and adjust salt and pepper accordingly.
• Using High Sodium Broth: Opting for regular chicken broth may make your soup too salty. Choose low-sodium broth for better control over flavor.
• Boiling After Adding Cream: Boiling the soup after adding cream can cause it to curdle. Heat gently until warm, without boiling.

Refrigerator Storage

• Store leftovers in an airtight container in the refrigerator.
• Consume within 3-4 days for best quality and safety.

Freezing Autumn Wild Rice Soup: A Hearty Fall Recipe

• Use freezer-safe containers or zip-top bags for freezing.
• The soup can be frozen for up to 3 months. Be sure to leave space at the top of containers for expansion.

Reheating Autumn Wild Rice Soup: A Hearty Fall Recipe

• Oven: Preheat to 350°F (175°C). Place soup in an oven-safe dish, cover, and heat for 20-30 minutes until warmed throughout.
• Microwave: Pour into a microwave-safe bowl and cover loosely. Heat on high for 2-3 minutes, stirring halfway through.
• Stovetop: Transfer to a pot and heat over medium-low heat. Stir occasionally until heated through.

Frequently Asked Questions

What is Autumn Wild Rice Soup made of?

Autumn Wild Rice Soup is made with wild rice, chicken, vegetables, herbs, and cream, creating a hearty and comforting dish perfect for fall.

Can I make Autumn Wild Rice Soup vegetarian?

Yes! Replace chicken with vegetable broth and omit the chicken. Add more veggies or beans for protein.

How do I customize Autumn Wild Rice Soup?

You can customize this soup by adding seasonal vegetables like squash or kale or using different proteins such as turkey or sausage.

What is the ideal serving temperature for Autumn Wild Rice Soup?

This soup is best served hot but should not be boiled after adding cream. Aim for a gentle simmer before serving.

Final Thoughts

Autumn Wild Rice Soup: A Hearty Fall Recipe is perfect for chilly days, combining creamy textures with wholesome ingredients. It’s versatile and allows room for customization based on your preferences. Don’t hesitate to try this recipe; it’s sure to become a favorite!

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Autumn Wild Rice Soup: A Hearty Fall Recipe

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• Author: Jennifer
• Total Time: 1 hour 25 minutes
• Yield: Serves approximately 6

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Description

Cozy up with a bowl of Autumn Wild Rice Soup: A Hearty Fall Recipe, the ultimate comfort dish for chilly days. This creamy soup features tender wild rice, savory chicken, and a colorful medley of fresh vegetables—all enhanced by aromatic herbs. Perfect for family dinners or cozy nights in, this delicious recipe is sure to become a seasonal favorite. With its rich flavors and velvety texture, every spoonful warms both the heart and soul. Whether you’re hosting a fall gathering or simply enjoying a quiet evening at home, this soup promises to be a delightful addition to your autumn meal rotation.

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Ingredients

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• 1 cup wild rice
• 8 cups low-sodium chicken broth
• 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 cup cooked chicken, shredded
• 1/2 cup heavy cream

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Instructions

1. Rinse the wild rice under cold water until the water runs clear.
2. In a medium saucepan, combine wild rice and 4 cups of chicken broth; bring to a boil. Reduce heat to low, cover, and simmer for 45–50 minutes until tender.
3. In a large pot or Dutch oven, heat olive oil over medium heat. Sauté onion, carrots, and celery for about 5–7 minutes until softened.
4. Add mushrooms and cook for another 5–7 minutes until they release moisture.
5. Stir in garlic and herbs; cook for an additional minute until fragrant.
6. Deglaze with vinegar; scrape the bottom of the pot to loosen browned bits.
7. Pour in remaining chicken broth; bring to a simmer.
8. Reduce heat and let it simmer for 15–20 minutes.
9. Stir in shredded chicken and cooked rice; mix well.
10. Add heavy cream; season with salt and pepper.
11. Heat through without boiling before serving.

• Prep Time: 15 minutes
• Cook Time: 70 minutes
• Category: Soup
• Method: Simmering
• Cuisine: American

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 320
• Sugar: 3g
• Sodium: 640mg
• Fat: 15g
• Saturated Fat: 7g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 3g
• Protein: 18g
• Cholesterol: 60mg