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Autumn Wild Rice Soup Recipe

A warm bowl of Autumn Wild Rice Soup is one of the easiest ways to enjoy the cozy flavors of the season. Filled with tender vegetables, hearty wild rice, and a creamy broth, this soup makes a satisfying lunch or dinner as the weather turns cooler.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6
Course: Soup, Main Course
Cuisine: American
Calories: 365
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 medium yellow onion diced
  • 2 medium carrots peeled and diced
  • 2 celery stalks diced
  • 3 garlic cloves minced
  • 8 ounces cremini mushrooms sliced
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon dried sage
  • ½ teaspoon dried rosemary
  • ¼ teaspoon crushed red pepper flakes optional
  • 1 cup uncooked wild rice blend rinsed
  • 6 cups low-sodium chicken broth
  • 1 bay leaf
  • 1 cup cooked shredded chicken
  • 1 cup whole milk
  • 1 cup heavy cream
  • 2 tablespoons all-purpose flour
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon lemon juice

Equipment

  • Large Dutch oven or heavy-bottomed soup pot
  • Cutting board
  • Chef's knife
  • Measuring cups and spoons
  • Wooden spoon
  • Small saucepan (optional, for warming broth)
  • Ladle

Method
 

  1. Heat the butter and olive oil in a large Dutch oven over medium heat. Add the onion, carrots, and celery, then cook until the vegetables begin to soften, about 6 to 8 minutes.
  2. Stir in the garlic and sliced mushrooms. Cook for another 5 to 6 minutes, allowing the mushrooms to release their moisture and lightly brown.
    Stir in the garlic and sliced mushrooms.
  3. Sprinkle in the salt, pepper, thyme, sage, rosemary, and crushed red pepper flakes if using. Stir well so the vegetables are evenly coated with the seasonings.
    Sprinkle in the salt, pepper, thyme, sage
  4. Add the rinsed wild rice, chicken broth, and bay leaf. Bring the soup to a gentle boil, then reduce the heat to low. Cover and simmer for 35 to 40 minutes, or until the wild rice is tender.
  5. Whisk the flour into the milk until completely smooth. Slowly stir the mixture into the soup, followed by the heavy cream. Simmer for 5 to 7 minutes, stirring occasionally, until the broth thickens slightly.
    Whisk the flour into the milk until completely smooth.
  6. Add the shredded chicken and cook for another 3 to 5 minutes, just until heated through.
  7. Remove the bay leaf, stir in the fresh parsley and lemon juice, then taste and adjust the seasoning if needed.
  8. Serve hot and creamy.

Notes

Use a wild rice blend for a shorter cooking time and a variety of textures.
Rotisserie chicken is a convenient option and adds plenty of flavor.
For a thicker soup, simmer uncovered for a few extra minutes after adding the cream.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Add a splash of broth or milk when reheating if the soup thickens.
Freeze before adding the dairy for the best texture. Stir in the milk and cream after thawing and reheating.