Description
A comforting and hearty wild rice soup perfect for warming up during the fall season.
Ingredients
Scale
- 1 cup wild rice
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1 cup mushrooms, sliced
- 1 cup kale, chopped
Instructions
- Rinse the wild rice under cold water and set aside.
- In a large pot, heat olive oil over medium heat.
- Add the onion, carrots, and celery, and sauté until softened.
- Stir in the garlic and cook for another minute.
- Add the vegetable broth, wild rice, thyme, rosemary, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for about 45 minutes, or until the rice is tender.
- Add the mushrooms and kale, and cook for an additional 10 minutes.
- Adjust seasoning if necessary and serve hot.
Notes
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- For a creamier texture, blend a portion of the soup and mix it back in.
- Feel free to add other vegetables like zucchini or spinach.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 500mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg