Description
A hearty and comforting wild rice soup packed with seasonal vegetables and warm spices, perfect for chilly autumn evenings.
Ingredients
Scale
For the Crust:
- 1 cup wild rice, uncooked
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 6 cups vegetable broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- 1 cup mushrooms, sliced
- 1 cup kale, chopped
- 1/2 cup heavy cream (optional)
- Salt and pepper to taste
Instructions
1. Prepare the Crust:
- Rinse the wild rice under cold water and set aside.
- In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery, sautéing until softened (about 5 minutes).
- Add garlic, thyme, rosemary, and bay leaf. Cook for 1 minute until fragrant.
- Pour in vegetable broth and add wild rice. Bring to a boil, then reduce heat and simmer for 30-35 minutes until rice is tender.
- Stir in mushrooms and kale, cooking for an additional 5 minutes.
- If using, stir in heavy cream and season with salt and pepper to taste. Remove bay leaf before serving.
Notes
You can customize the seasonings to taste.