Description
This hearty Autumn Wild Rice Soup is a comforting blend of wild rice, vegetables, herbs, and chicken in a creamy broth. It’s perfect for cozy fall nights or anytime you crave a warm, satisfying meal.
Ingredients
Scale
Main 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
Seasonings and Garnish:
- 1 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon red pepper flakes (optional)
- 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)
Instructions
- Sauté Vegetables: In a large pot, heat olive oil and sauté onion, carrots, celery, mushrooms, and garlic until soft.
- Add Rice and Broth: Stir in wild rice, chicken broth, thyme, sage, rosemary, and red pepper flakes. Simmer for about 45 minutes.
- Finish Soup: Add cooked chicken, heavy cream, parsley, sherry, salt, and pepper. Simmer for another 10 minutes.
- Serve: Ladle soup into bowls and garnish with chopped nuts and Parmesan cheese.
Notes
- You can make this soup vegetarian by omitting the chicken and using vegetable broth instead.
- Feel free to adjust the seasonings to suit your taste preferences.
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 40 mg