Wild Rice Autumn Soup
Cozy up with this hearty Wild Rice Autumn Soup, packed with seasonal vegetables, tender wild rice, and a creamy broth that's perfect for fall. Easy, flavorful, and comforting!
Servings:
6
servings
Equipment
- 1 Large pot
- Measuring cups & spoons
Ingredients
- 1 cup wild rice (rinsed)
- 1 medium onion (diced)
- 2 garlic cloves (minced)
- 2 medium carrots (diced)
- 2 celery stalks (diced)
- 1 medium sweet potato (peeled and diced)
- 8 oz mushrooms (sliced)
- 4 cups vegetable or chicken broth
- 1 cup coconut milk (or heavy cream)
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 1 bay leaf
- salt and pepper to taste
- 2 handfuls kale (chopped)
- fresh parsley for garnish (optional)
Instructions
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Cook the wild rice: In a medium pot, bring 4 cups of water to a boil. Add the rinsed wild rice, reduce the heat to low, cover, and simmer for 40-45 minutes or until the rice is tender. Drain any excess water and set aside.
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In a large pot, heat olive oil over medium heat. Add the onion, garlic, carrots, celery, and mushrooms. Sauté for 5-7 minutes until the vegetables are softened.
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Add the sweet potato, thyme, sage, and bay leaf. Cook for another 3 minutes, stirring to combine the flavors.
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Pour in the vegetable or chicken broth and bring to a boil. Reduce the heat, cover, and let the soup simmer for about 15 minutes, or until the sweet potatoes are tender.
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Stir in the cooked wild rice, coconut milk (or heavy cream), and kale. Let the soup heat through for another 5 minutes. Taste and adjust seasonings with salt and pepper.
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Remove the bay leaf, and ladle the soup into bowls. Garnish with fresh parsley.
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Wild rice autumn soup pairs wonderfully with rustic sourdough bread.
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This wild rice autumn Soup can last in the refrigerator for 3 to 4 days when stored in an airtight container.
