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.
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yield
8 serving(s)
prep time
20 Min
cook time
1 Hr 5 Min
method
Stove Top
Ingredients For wild rice soup
- SAUTE
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1 Tbspbutter
-
1 smwhite onion, peeled and diced
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4 clovegarlic
- ADD AND SIMMER 45 MINUTES
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6 cbeef or vegetable broth
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1 cuncooked wild rice
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8 ozbaby bella mushrooms, sliced
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2 mdcarrots, diced
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2celery ribs, diced
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1 lgsweet potato
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1bay leaf
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1-1/2 Tbspold bay seasoning
- ADD AT THE END. SIMMER ADDITIONAL 15 MINUTES
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dashfreshly cracked pepper & salt
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1 cancoconut milk, full fat
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2 handfullbaby spinach/kale
How To Make wild rice soup
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1Prepare all ingredients as described. -
2Heat butter in large stockpot over med-high heat. Add onion and saute for 4 minutes. Add garlic and cook additional 2 minutes.
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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.
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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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