Description
A comforting soup that captures the essence of fall with wild rice, tender vegetables, and aromatic herbs.
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
- 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 heat to low, cover, and simmer for 45-50 minutes, or until the rice is tender. Drain excess liquid and set aside.
- In a large pot, heat olive oil over medium heat. Add the chopped onion, carrots, and celery. Cook for 5-7 minutes, or until softened. Stir in mushrooms and cook for another 5-7 minutes.
- Add minced garlic, thyme, sage, rosemary, and red pepper flakes to the pot, cooking for 1 minute until fragrant.
- Pour in the remaining 4 cups of chicken broth, followed by the cooked wild rice and shredded chicken. Bring to a simmer, cover, and lower the heat, simmering for at least 30 minutes.
- Stir in heavy cream and dry sherry if using. Add parsley, season with salt and pepper, and gently heat through.
- Ladle the soup into bowls and garnish with toasted nuts and cheese, serving immediately.
Notes
For a lighter version, consider using coconut milk or almond milk instead of heavy cream. Allow the soup to rest after cooking for deeper flavors.
