Description
A warm and hearty Autumn Wild Rice Soup made with wild rice, fresh vegetables, and aromatic herbs, perfect for chilly days.
Ingredients
Scale
- 1 cup wild rice
- 1 large onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 8 cups vegetable broth
- 1 cup mushrooms, sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 cups fresh spinach or kale
- 1 cup heavy cream (optional)
Instructions
- Rinse the wild rice under cold water and place it in a large pot with 4 cups of vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for about 45 minutes or until the rice is tender.
- In a separate large pot, heat a splash of oil over medium heat. Add the onions, carrots, and celery; sauté until softened, about 5-7 minutes.
- Add the garlic and mushrooms to the pot and sauté for another 3 minutes.
- Once the wild rice is cooked, add it to the vegetable mixture along with the remaining vegetable broth, thyme, rosemary, salt, and pepper.
- Bring the soup to a boil, then reduce heat and let it simmer for 10-15 minutes.
- Just before serving, stir in the fresh spinach or kale and cream (if using) until wilted.
- Adjust seasoning if necessary and serve hot.
Notes
For a vegan version, omit the heavy cream or use coconut milk instead.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 890mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 40mg
Keywords: soup, wild rice, autumn, vegetarian, hearty, healthy