Cozy Autumn Wild Rice Soup
This warm and hearty wild rice soup is perfect for chilly autumn days. Packed with vegetables, herbs, and the nutty flavor of wild rice, it provides comfort and nourishment in every bowl.
Equipment
- 1 large pot or Dutch oven
- 1 cutting board
- 1 wooden spoon
- 1 set measuring cups and spoons
Ingredients
- 1 cup wild rice Rinsed and drained.
- 4 cups vegetable broth
- 1 cup carrots Diced.
- 1 cup celery Diced.
- 1 cup onion Diced.
- 1 cup mushrooms Sliced.
- 2 cloves garlic Minced.
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup kale or spinach Chopped.
- 1 tablespoon olive oil
- 1 tablespoon lemon juice For a bright finish.
- optional fresh parsley For garnish.
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onions, carrots, and celery. Sauté for about 5 minutes until they start to soften.
- Stir in the minced garlic, sliced mushrooms, thyme, rosemary, salt, and pepper. Cook for an additional 3-4 minutes until the mushrooms reduce and their moisture is released.
- Add the rinsed wild rice and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 30-35 minutes or until the rice is tender.
- In the last 5 minutes of cooking, stir in the chopped kale or spinach. If desired, add lemon juice for a bright finish.
- Taste and adjust seasoning if needed. Remove from heat and let it sit for a few minutes before serving.
- Ladle the soup into bowls and garnish with fresh parsley if desired.
Notes
This soup can be stored in the refrigerator for up to 4 days in an airtight container.
Feel free to customize this soup by adding your favorite vegetables or protein like cooked chicken or chickpeas.
For a creamier texture, you may blend a portion of the soup and return it to the pot.