wild rice soup
This wild rice soup is full of flavor and loaded with fresh veggies. You can add or substitute vegetables to your taste. NOTE: Instead of a cream sauce, I used coconut milk. You could make a cream sauce in a separate saucepan and add it at the end. Melt 3 T. butter over med-high heat, whisk in 1/4 cup all-purpose flour and cook for 1 minute, and then gradually add 1-1/2 cups milk (whisking until combined). Continue cooking until thickened.
prep time
20 Min
cook time
1 Hr 5 Min
method
Stove Top
yield
8 serving(s)
Ingredients
- SAUTE
- 1 tablespoon butter
- 1 small white onion, peeled and diced
- 4 cloves garlic
- ADD AND SIMMER 45 MINUTES
- 6 cups beef or vegetable broth
- 1 cup uncooked wild rice
- 8 ounces baby bella mushrooms, sliced
- 2 medium carrots, diced
- 2 - celery ribs, diced
- 1 large sweet potato
- 1 - bay leaf
- 1-1/2 tablespoon old bay seasoning
- ADD AT THE END. SIMMER ADDITIONAL 15 MINUTES
- dash freshly cracked pepper & salt
- 1 can coconut milk, full fat
- 2 handfull - baby spinach/kale
How To Make wild rice soup
-
Step 1Prepare all ingredients as described. -
Step 2Heat butter in large stockpot over med-high heat. Add onion and saute for 4 minutes. Add garlic and cook additional 2 minutes.
-
Step 3Add in broth, rice, mushrooms, carrots, celery, potato, bay leaf, old bay seasoning. Cover. Reduce heat to med-low and simmer for 45 minutes or until rice is tender. Stir occasionally.
-
Step 4Add salt and pepper to taste. Add in coconut milk and spinach/kale. Stir to combine. Continue to heat for 15 more minutes. Serve.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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