Description
A comforting and hearty wild rice soup perfect for autumn, featuring sautéed vegetables and rich flavors.
Ingredients
Scale
- 1 cup wild rice
- 4 cups vegetable broth
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1 cup mushrooms, sliced
- 1 cup kale or spinach
- 1 cup heavy cream (optional)
Instructions
- Rinse the wild rice under cool water to remove any impurities.
- Cook the rice by bringing 4 cups of vegetable broth to a boil, adding the rinsed wild rice, then simmering for about 45 minutes until tender.
- Sauté the chopped onion, diced carrots, and celery in a skillet over medium heat for 5–7 minutes until softened.
- Add the minced garlic, thyme, and rosemary to the skillet and cook for an additional minute.
- Combine the sautéed vegetables with the cooked wild rice, adding sliced mushrooms and kale or spinach. Season with salt and pepper.
- Add heavy cream if desired, simmering for an additional 10 minutes.
- Serve hot in bowls and enjoy!
Notes
Make the soup a day in advance to deepen the flavors. Can be made vegan by substituting cream with coconut milk.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 265
- Sugar: 3g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 30mg
Keywords: wild rice soup, autumn recipes, vegetarian soup, hearty soup, seasonal recipes