
This Cozy Autumn Wild Rice Soup is a rich and hearty dish that’s perfect for crisp fall days. It combines the earthy flavors of wild rice, tender potatoes, and savory veggies, all simmered together in a flavorful broth. With a touch of cream to make it velvety smooth, this soup is the ultimate comfort food to enjoy all season long.
Ingredients:
- 1 cup wild rice, rinsed
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon salt (or more to taste)
- 6 cups vegetable broth (or chicken broth)
- 1 1/2 cups diced potatoes, peeled
- 1 cup mushrooms, sliced
- 1 cup cooked chicken (optional)
- 1 cup heavy cream
- 1 tablespoon fresh parsley, chopped (for garnish)
Directions:
- Cook the wild rice: Bring 2 cups of water to a boil in a medium saucepan. Add the wild rice and a pinch of salt. Reduce heat and simmer for 35-40 minutes, until rice is tender. Drain any excess water and set aside.
- Sauté vegetables: Heat olive oil in a large pot over medium heat. Add onion, carrots, celery, and garlic. Sauté for 5-7 minutes until softened.
- Season the soup: Stir in thyme, sage, black pepper, and salt. Cook for 1-2 minutes to release the flavors.
- Simmer the soup: Add vegetable broth, potatoes, and mushrooms. Bring to a simmer and cook for 10-15 minutes, until potatoes are tender.
- Combine rice and chicken: Stir in the cooked wild rice and chicken, if using. Let it heat through for 5 minutes.
- Finish with cream: Reduce heat and add heavy cream. Stir to combine, then taste and adjust seasoning as needed.
- Serve and garnish: Ladle soup into bowls and garnish with fresh parsley. Enjoy with crusty bread or crackers!
Nutrition (per serving):
- Calories: 315
- Carbs: 40g
- Protein: 7g
- Fat: 16g
- Saturated Fat: 8g
- Cholesterol: 45mg
- Sodium: 850mg
- Fiber: 4g
- Sugar: 6g
Tips:
- Vegetarian version: Skip the chicken and use vegetable broth for a delicious plant-based soup.
- Extra greens: Add spinach or kale for added nutrition and a pop of color.
- Meal prep: This soup stores well in the fridge for up to 3 days or freezes for up to a month—just add the cream when reheating.
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