How to Make Cozy Autumn Wild Rice Soup

• Cook the Wild Rice: Combine rinsed wild rice and 4 cups of chicken broth in a saucepan. Bring to a boil, then reduce heat to simmer and cover. Let it cook for 45-50 minutes until the rice is tender and the grains have burst.
• Sauté the Vegetables: In a large pot, heat olive oil over medium heat. Add chopped onion, diced carrots, and celery. Cook for 5-7 minutes until vegetables are soft. Stir in sliced mushrooms and continue cooking for another 5-7 minutes. Finally, add minced garlic and the dried herbs, cooking until fragrant—about 1 minute.
• Simmer the Soup: Pour the remaining chicken broth into the pot, along with the cooked wild rice and shredded chicken. Stir well and bring the mixture to a gentle simmer. Let it cook for at least 30 minutes, stirring occasionally to meld the flavors.
• Finishing Touches: Stir in heavy cream (or coconut milk) and a splash of dry sherry if desired. Season the soup with salt and pepper to taste, and heat gently without boiling to maintain creaminess.
• Serving: Ladle the warm soup into bowls. Garnish with toasted nuts and grated Parmesan cheese if you like, adding a delicious finishing touch. Serve immediately and enjoy the warmth!