WILD RICE SOUP

It’s officially hibernation season in MN, which means one thing food wise: SOUP! I am a huge soup lover & love trying new recipes. I found this one last year and even made it for our family Christmas potluck. It is so tasty & a bit different than “normal” wild rice soup. You can easily add chicken or other veggies if you’d like too. This recipe, as is, ends up making about 5 servings for me.

Ingredients:

  • 6 cups vegetable stock
  • 1 cup uncooked wild rice
  • 8 oz sliced baby bella mushrooms
  • 4 cloves minced garlic
  • 2 medium carrots (diced)
  • 1 stalk of celery (diced)
  • 1 large sweet potato (peeled & diced)
  • 1 small white onion (peeled & diced)
  • 1 bay leaf
  • 1 1/2 TBSP Old Bay seasoning
  • 4 TBSP butter
  • 1/4 cup flour
  • 1 1/2 cups of milk (I used Almond)
  • 2 large handfuls of kale
  • Salt & Pepper to taste

Directions:

  • Heat 1 tbsp of butter in a large stockpot & sauté onion for 5 minutes 
  • Add garlic for another 1-2 minutes 
  • Add vegetable stock, wild rice, mushrooms, carrots, celery, sweet potato, bay leaf & old bay seasoning 
  • Bring to a boil, then reduce heat & simmer COVERED for 45min – 1hour (or until rice is tender) 
  • During the last 10 minutes make your cream sauce in a separate saucepan
  • Heat your remaining 3 tbsp of butter 
  • Add flour & cook for one minute (stirring mixture together) 
  • Slowly add milk & whisk together 
  • Continue stirring and bring the mixture to a simmer (it should be very thick by now) 
  • Add your sauce & 2 large handfuls of kale to the soup 

ENJOY!