Wild rice soup is a comforting and hearty option, perfect for fall. This version combines wild rice, vegetables, and a rich broth, with the added creaminess of heavy cream or coconut milk. It’s warm, nutritious, and a great way to enjoy the harvest season’s flavors.
Ingredients:
- 1 cup wild rice, rinsed
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 1 cup mushrooms, sliced
- 1 cup kale, chopped
- Salt and pepper to taste
- 1 cup heavy cream (or coconut milk for a dairy-free option)
- Fresh parsley for garnish
Directions:
- In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery, and sauté until the vegetables soften, about 5-7 minutes. Stir in the garlic and cook for another minute.
- Add the wild rice to the pot, followed by the vegetable broth, thyme, rosemary, and bay leaf. Bring to a boil, then reduce the heat to low and simmer, covered, for about 45 minutes.
- After the rice is cooked, stir in the mushrooms and kale. Cook for another 10 minutes, until the mushrooms soften and the kale wilts.
- Remove the bay leaf and season the soup with salt and pepper to taste. Stir in the heavy cream or coconut milk for creaminess.
- Serve hot, garnished with fresh parsley.