Description
A hearty, nourishing wild rice soup combining earthy flavors and comforting warmth, perfect for the fall season.
Ingredients
- 1 cup wild rice, rinsed
- 8 cups low-sodium chicken broth
- 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
- 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, reduce to low, 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 mushrooms and cook for an additional 5-7 minutes.
- Stir in garlic, thyme, sage, rosemary, and red pepper flakes. Cook for about 1 minute.
- Pour in the remaining 4 cups of chicken broth. Add cooked wild rice and shredded chicken, and bring to a gentle simmer. Cover and simmer for at least 30 minutes.
- Stir in cream (or coconut milk) and sherry. Add parsley, and season with salt and pepper to taste. Heat through without boiling.
- Ladle the soup into bowls and garnish with toasted nuts and Parmesan cheese if desired. Serve immediately.
Notes
Using rotisserie chicken simplifies preparation. For dairy-free, substitute coconut milk. Adjust seasoning to personal taste.
