A soul-warming soup filled with wild rice, fresh vegetables, and creamy broth, perfect for cozy fall evenings.

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As the leaves turn into shades of amber and crimson, a familiar warmth fills the kitchen. The gentle bubbling of a pot on the stove weaves together the aroma of sautéed vegetables and the earthiness of wild rice, creating a symphony of scents that beckons the family to gather. This is more than just a meal; it’s a tradition, a ritual that connects generations. Each spoonful of Autumn Wild Rice Soup fills not just the belly but the heart, bringing together stories, laughter, and the cozy essence of home.

Why Autumn Wild Rice Soup Belongs in Your Kitchen Story

There’s something deeply comforting about a bowl of soup when the air turns crisp. Autumn Wild Rice Soup is cozy and nurturing. It tells a story of family gatherings and shared meals. This soup has a way of wrapping around you like a warm blanket, reminding us that the best moments are often spent around the table.

My grandmother used to make this soup every fall. She had her own unique touch, often adding a pinch of love and a dash of storytelling as she stirred the pot. The colors of the vegetables brought the soup to life, and the wild rice added a chewy texture that complemented the creamy broth perfectly. The memories evoked by each bite are what make this recipe special. It is a timeless connection to tradition, a dish that speaks not only of nourishment, but also of love.

The Heart Behind This Recipe

At its core, Autumn Wild Rice Soup holds the essence of comfort food. It blends the freshness of fall vegetables with the rustic flavor of wild rice. Each ingredient tells a part of a larger story: the onions reflect warmth, the carrots evoke sweetness, and the mushrooms introduce earthiness. Together, they create a harmonious blend that nourishes both body and soul, making it the ultimate fall comfort food.

In many families, and certainly in mine, this recipe stands as a reminder that cooking is a love language a tool for nurturing relationships and creating cherished memories. When you share this soup, it becomes a bridge to the past, evoking tales of family lore and moments that made us who we are.

Preparing Autumn Wild Rice Soup

“Every time I stir this pot, it smells just like Sunday at home.”

Making Autumn Wild Rice Soup is a journey filled with delightful aromas and vibrant colors. The moment you begin to chop the vegetables and sauté them in olive oil, your kitchen becomes an inviting space, filled with the promise of something wonderful.

The wild rice is nutty and chewy, providing the soup with depth and heartiness. As you pour in the broth, the steam rises, mixing beautifully with the spices. The creamy finish, combined with fresh herbs, results in a soup that’s both comforting and nourishing. The joy is in the details, and each step culminates in a beautiful expression of fall.

Ingredients You Will Need

To create this soul-warming Autumn Wild Rice Soup, gather the following 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 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, but adds a lovely depth of flavor)
• 1/2 cup chopped pecans or walnuts, toasted (for garnish)
• 1/4 cup grated Parmesan cheese (optional, for garnish)

These ingredients are more than just a list; they are the building blocks of a memory. If possible, choose fresh herbs and high-quality broth to enhance the flavors. Fresh parsley brightens the soup and seems to dance atop every bowl, inviting everyone to dig in.

Step-by-Step Directions

1. Cook the Wild Rice:
   In a medium saucepan, combine the rinsed wild rice with 4 cups of the chicken broth. Bring to a boil over high heat. Reduce heat to low, cover, and simmer for 45-50 minutes, or until the rice is tender and the grains have split open. Check periodically and add more broth if needed. Drain any excess liquid and set aside.
2. Sauté the Vegetables:
   In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, for 5-7 minutes, or until softened and the onion is translucent. Add the sliced cremini mushrooms and cook for another 5-7 minutes, or until tender and have released their moisture. Add the minced garlic, dried thyme, dried sage, dried rosemary, and red pepper flakes (if using). Cook, stirring constantly, for about 1 minute, or until fragrant.
3. Simmer the Soup:
   Pour the remaining 4 cups of chicken broth into the pot with the sautéed vegetables. Add the cooked wild rice and shredded cooked chicken. Bring to a simmer over medium heat. Reduce heat to low, cover, and simmer for at least 30 minutes, or up to an hour, stirring occasionally.
4. Finishing Touches:
   Stir in the heavy cream (or coconut milk) and dry sherry (if using). Add the chopped fresh parsley. Season with salt and pepper to taste. Heat through gently, being careful not to boil the soup after adding the cream.
5. Serving:
   Ladle the Autumn Wild Rice Soup into bowls. Garnish with toasted pecans or walnuts and grated Parmesan cheese (if using). Serve immediately.

As you follow these steps, let the aroma guide you. The vibrant colors of the soup will remind you of the autumn leaves outside. The soft textures of the vegetables and rice combine to create a dish that is both hearty and comforting, perfect for those chillier fall evenings.

Bringing Autumn Wild Rice Soup to the Table

Serving Autumn Wild Rice Soup transforms an ordinary meal into an extraordinary one filled with warmth and togetherness. Picture a sturdy wooden table set with bowls stacked high, the gentle clinking of spoons, and laughter echoing as family and friends gather around.

The moment the soup is ladled into each bowl, there’s a palpable excitement in the air. The more time spent together at the table, the more stories come forth, akin to the soup simmering away on the stove. Side dishes like a simple green salad or crusty bread enhance the experience, inviting everyone to savor every bite in companionship.

When you eat the soup, it warms you from the inside out, each spoonful a reminder of love and care. It sparks conversations and transports you to the memory of shared meals from the past while creating new memories in the present.

How to Keep This Dish Restorative Tomorrow

After a long and leisurely meal, you may find yourself with leftovers, which can extend the comfort of this soup for several days. Autumn Wild Rice Soup is not only delicious fresh, but its flavors deepen and evolve as it sits.

To store the soup, allow it to cool to room temperature before transferring it to an airtight container. It will keep well in the refrigerator for about three to four days. As for reheating, be gentle. Place the soup in a saucepan over low heat and stir often to ensure even warming. You may want to add a little broth or water to adjust the consistency as the wild rice continues to absorb the liquid.

If you wish to store it longer, consider freezing it. Let it cool completely and transfer it to freezer-safe containers, leaving some space at the top for expansion. When you’re ready to enjoy it again, thaw it in the refrigerator overnight before gently reheating.

Dalida’s Little Secrets

1. The Rice: Always rinse your wild rice before cooking to remove excess starch and prevent it from becoming gummy. This keeps the texture just right.
2. Broth Matters: Using low-sodium broth allows you to control the saltiness of the soup better, ensuring all the flavors shine through beautifully.
3. Texture Cues: Watch for the wild rice splitting open and becoming tender. This is a clear sign it’s ready to join the party.
4. Creamy Alternatives: If you’re making this dairy-free, coconut milk is a delicious alternative that adds a subtle sweetness.
5. Herbal Freshness: For an added boost, sprinkle a little lemon juice over each bowl before serving. It brightens the soup marvelously.

Our Regional Touch

In my family, we have enjoyed various versions of this Autumn Wild Rice Soup throughout the years. Each person added their personal touch. When my aunt visited from the northwest, she would often add fresh cranberries for a pop of tartness. This offered a delightful contrast to the creaminess of the soup, making every bowl a celebration of flavors.

Meanwhile, my cousin from the south introduced the idea of adding andouille sausage for a smoky kick that transformed the dish further. Each of these versions not only made the soup a delightful twist on tradition, but it also became a canvas for creativity.

Over time, it became clear that the core ingredients the wild rice and vegetables were the heart of the soup, while the variations reflected our love for gathering and sharing flavors that resonate with each season.

Autumn Wild Rice Soup

A soul-warming soup filled with wild rice, fresh vegetables, and creamy broth, perfect for cozy fall evenings.

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Prep Time 15 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 15 minutes mins

Servings: 6 servings

Course: Main Course, Soup

Cuisine: American

Calories: 350

Ingredients Method Nutrition Notes

Ingredients

  

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For the Soup

• 1 cup wild rice, rinsed Rinsing prevents gumminess.
• 8 cups chicken broth (low sodium preferred) Enhances flavors without excessive salt.
• 1 tablespoon olive oil Used for sautéing vegetables.
• 1 large onion, chopped Adds warmth and flavor.
• 2 medium carrots, peeled and diced Brings sweetness to the soup.
• 2 stalks celery, diced Provides additional flavor.
• 8 ounces cremini mushrooms, sliced Adds earthiness.
• 2 cloves garlic, minced Enhances overall depth of flavor.
• 1 teaspoon dried thyme Herbal flavor that complements the soup.
• 1/2 teaspoon dried sage Provides a warm, earthy flavor.
• 1/4 teaspoon dried rosemary Adds a fragrant note.
• 1/4 teaspoon red pepper flakes (optional) For a slight kick.
• 1 cup cooked chicken, shredded Rotisserie chicken works well.
• 1/2 cup heavy cream (or coconut milk for dairy-free) Adds richness.
• 1/4 cup chopped fresh parsley Brightens up the dish.
• to taste Salt and pepper Adjust according to preference.
• 1/4 cup dry sherry (optional) Enhances depth of flavor.
• 1/2 cup chopped pecans or walnuts, toasted (for garnish) Adds a crunchy texture.
• 1/4 cup grated Parmesan cheese (optional, for garnish) Adds a salty finish.

Method

 

Cooking the Wild Rice

1. In a medium saucepan, combine the rinsed wild rice with 4 cups of chicken broth. Bring to a boil over high heat. Reduce heat to low, cover, and simmer for 45-50 minutes, or until the rice is tender and the grains have split open. Drain any excess liquid and set aside.

Sautéing the Vegetables

1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, for 5-7 minutes, or until softened and the onion is translucent.
2. Add the sliced cremini mushrooms and cook for another 5-7 minutes, or until tender and have released their moisture.
3. Add the minced garlic, dried thyme, dried sage, dried rosemary, and red pepper flakes (if using). Cook, stirring constantly, for about 1 minute, or until fragrant.

Simmering the Soup

1. Pour the remaining 4 cups of chicken broth into the pot with the sautéed vegetables. Add the cooked wild rice and shredded cooked chicken. Bring to a simmer over medium heat. Reduce heat to low, cover, and simmer for at least 30 minutes, or up to an hour, stirring occasionally.

Finishing Touches

1. Stir in the heavy cream (or coconut milk) and dry sherry (if using). Add the chopped fresh parsley. Season with salt and pepper to taste. Heat through gently, being careful not to boil the soup after adding the cream.

Serving

1. Ladle the Autumn Wild Rice Soup into bowls. Garnish with toasted pecans or walnuts and grated Parmesan cheese (if using). Serve immediately.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 32gProtein: 16gFat: 20gSaturated Fat: 10gSodium: 800mgFiber: 3gSugar: 4g

Notes

For a vegetarian version, substitute vegetable broth and omit the chicken. Store leftovers in an airtight container for up to 3-4 days in the fridge or up to three months in the freezer.

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FAQs About Autumn Wild Rice Soup

Can I use honey instead of sugar?
Yes, honey gives a softer sweetness that enhances the overall profile of the soup. It reminds me of my mother’s spring version.

Is it possible to make this soup vegetarian?
Certainly! Substitute vegetable broth for chicken broth and omit the chicken. You can add more mushrooms or beans for heartiness.

How long can this soup be stored?
When kept in an airtight container, it can last three to four days in the fridge, and up to three months in the freezer.

What could I substitute for wild rice?
If you’re in a pinch, a mix of brown rice and quinoa can offer a similar texture, though it will change the soup’s flavor profile slightly.

Can I make this soup ahead of time?
Absolutely! Many soups taste even better the next day, as the flavors have time to meld beautifully.

A Final Thought

Autumn Wild Rice Soup is not just food; it’s a vessel of memories and a bridge connecting generations. It embodies the essence of family traditions and the love that goes into preparing meals for those we hold dear. Each batch tells a story, wraps us in warmth, and invites us to share experiences that linger long after the last spoonful has been savored.

Revisiting this recipe season after season allows us to cherish our heritage, celebrate the bounty of fall, and embrace the comfort of home. So gather your loved ones, fill the bowls, and savor each bite as a reminder that the best meals are the ones shared together, nourished by love and filled with warmth. Until we meet again at the table, may your kitchens brim with the joy and love that this delightful soup brings.