Get the Recipe: Wild Rice, Mushroom and Kale Soup
I have a confession to make. If you haven’t noticed by now, I’m completely in love with cream based soups and stews.
Ingredients
- 3 tablespoons olive oil
- 8 ounces mushrooms, your choice, thinly sliced
- 1 medium yellow onion, diced
- 2 to 3 medium carrots, thinly sliced
- 2 medium celery stalks, thinly sliced
- 3 cloves garlic, minced
- 7 to 8 cups vegetable broth, depending on how thick you like your soup
- ½ cup wild rice
- ½ cup parboiled rice
- salt and pepper, to taste
- 2 cups kale, lightly packed, thinly sliced
- ½ cup half and half, or a little more if you like
Equipment
- 1 Large Pot or Dutch Oven
Instructions
- In a large pot, heat the oil over medium heat and add in the mushrooms, onions, carrots, and celery. Sauté until the vegetable have soften a bit, about 8 to 10 minutes. Add in the garlic and sauté for an additional minute.
- Stir in your broth, wild rice, and parboiled rice, and season with salt and pepper. Cover the pot and let simmer for about 50 minutes or until your wild rice is tender and begins to crack open.
- Stir in your kale, half and half milk, and let simmer over low heat for another 5 minutes or so until the kale has wilted. Taste and add more salt and pepper, if needed.
- Ladle the soup into your bowls and top with whatever you’d like and then dig in.
- The rice will expand and soak up a lot of the broth as it cools, so feel free to add a water or more broth, if needed.
Notes
If you’d like your soup on the thicker side, you’ll need to add a good dusting or coating (about 2 tablespoons) of flour and possibly a little more oil to your veggies prior to you adding your veggie broth/water. Let it mix in well to get that flour taste out and then add in veggie broth. Because you’re adding flour to this…you may also need additional water/milk because it will definitely thicken up some…so add some more if it gets too thick.
Calories: 445kcal, Carbohydrates: 68g, Protein: 11g, Fat: 15g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Cholesterol: 11mg, Sodium: 1712mg, Potassium: 627mg, Fiber: 5g, Sugar: 9g, Vitamin A: 9439IU, Vitamin C: 37mg, Calcium: 158mg, Iron: 2mg