Description
A warm and hearty autumn wild rice soup.
Ingredients
Scale
- 1 cup wild rice
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups vegetable broth
- 1 teaspoon thyme
- 1 teaspoon sage
- Salt and pepper to taste
- 1 cup mushrooms, sliced
- 1 cup kale, chopped
Instructions
- Rinse the wild rice under cold water.
- In a large pot, heat olive oil over medium heat.
- Add onion, carrots, and celery. Sauté until softened.
- Stir in garlic and cook for 1 minute.
- Add vegetable broth, wild rice, thyme, and sage.
- Bring to a boil, then reduce heat and simmer for 45 minutes.
- Add mushrooms and kale. Cook for an additional 10 minutes.
- Season with salt and pepper to taste.
Notes
- This soup can be stored in the fridge for up to 4 days.
- Freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Autumn Wild Rice Soup Recipe