Description
Cozy Autumn Wild Rice Soup is a hearty, comforting dish perfect for chilly days. Combining the nutty flavor of wild rice with tender vegetables and a creamy broth, this soup offers a rich texture and warming taste that captures the essence of fall.
Ingredients
Soup Ingredients
- 1 cup wild rice blend
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 celery stalks, diced
- 2 medium carrots, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 4 cups chicken or vegetable broth
- 2 cups water
- 1 cup mushrooms, sliced
- 1 cup butternut squash, peeled and diced
- 1 cup cauliflower florets
- 1 cup cooked shredded chicken (optional)
- 1 cup half-and-half or heavy cream
- Salt and pepper to taste
Instructions
- Prepare the vegetables: Heat olive oil in a large pot over medium heat. Add diced onions, celery, and carrots, sautéing until softened and fragrant, about 5-7 minutes.
- Add garlic and herbs: Stir in minced garlic, dried thyme, and dried sage. Cook for an additional 1-2 minutes until aromatic, taking care not to burn the garlic.
- Add rice and liquids: Pour in the wild rice blend, chicken or vegetable broth, and water. Stir well to combine and bring the mixture to a boil.
- Simmer the soup: Once boiling, reduce the heat to low, cover the pot, and let the soup simmer gently for 45-50 minutes, or until the wild rice is tender and begins to open.
- Add vegetables and optional chicken: Stir in the mushrooms, butternut squash, cauliflower, and shredded chicken if using. Continue to simmer uncovered for another 15-20 minutes until the vegetables are tender.
- Finish with cream: Lower the heat and stir in the half-and-half or heavy cream. Heat through without boiling to prevent curdling. Season with salt and pepper to taste.
- Serve warm: Ladle the soup into bowls, garnishing with fresh herbs if desired, and enjoy the comforting flavors of autumn in every spoonful.
Notes
- Wild rice blend typically includes a mix of wild rice and brown rice; adjust cooking times if using pure wild rice.
- You can substitute half-and-half with coconut milk for a dairy-free option.
- For a vegetarian version, omit the chicken and use vegetable broth.
- Stir occasionally during simmering to prevent rice from sticking to the bottom of the pot.
- Leftovers store well in the refrigerator for up to 4 days and freeze nicely for up to 3 months.
