Description
A heartwarming soup filled with wild rice, fresh vegetables, and aromatic herbs, perfect for cozy autumn days.
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)
- 1/2 cup chopped pecans or walnuts, toasted (for garnish)
- 1/4 cup grated Parmesan cheese (optional, for garnish)
Instructions
- In a medium saucepan, combine the rinsed wild rice with 4 cups of chicken broth. Bring to a boil over high heat. Reduce heat, cover, and simmer for 45-50 minutes until tender. Drain any excess liquid and set aside.
- In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery; cook for 5-7 minutes until softened. Add cremini mushrooms; cook for another 5-7 minutes until tender. Stir in garlic, thyme, sage, rosemary, and red pepper flakes; cook for 1 minute until fragrant.
- Pour remaining chicken broth into the pot with vegetables. Add cooked wild rice and shredded chicken; bring to a simmer. Cook on low heat for at least 30 minutes, stirring occasionally.
- Stir in heavy cream, fresh parsley, and season with salt and pepper. Heat gently without boiling.
- Serve hot, garnished with toasted nuts and Parmesan cheese if using.
Notes
Store leftovers in airtight containers; refrigerate for up to three days or freeze for up to three months. Add fresh herbs for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American