Description
A simple, warm soup featuring wild rice, suitable for a cool day.
Ingredients
Scale
- 1 cup wild rice, rinsed
- 6 cups vegetable broth
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 8 ounces mushrooms, sliced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 cup all-purpose flour
- 1 cup milk (dairy or non-dairy)
- Salt and black pepper to taste
Instructions
- Combine the rinsed wild rice and vegetable broth in a large pot. Bring to a boil, then reduce heat, cover, and simmer for 40 to 45 minutes, or until the rice is tender and has burst open. Drain any excess liquid if necessary, reserving the broth.
- While the rice cooks, heat the olive oil in a separate large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook until softened, about 5 to 7 minutes.
- Add the sliced mushrooms to the pot and cook until they release their moisture and start to brown, about 5 minutes more.
- Stir in the dried thyme and rosemary. Cook for 1 minute until fragrant.
- Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste.
- Gradually whisk in the milk until smooth. Cook, stirring, until the mixture thickens slightly.
- Add the cooked wild rice and the reserved broth back into the pot with the vegetables. Bring the soup to a gentle simmer.
- Season with salt and pepper to your preference. Heat through for 5 minutes before serving.
Notes
- For a richer flavor, substitute half of the vegetable broth with chicken broth.
- You can add 1 cup of cooked, shredded chicken for added protein.
- Prep Time: 15 min
- Cook Time: 55 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 4
- Sodium: 550
- Fat: 8
- Saturated Fat: 2
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 6
- Protein: 10
- Cholesterol: 5
Keywords: wild rice soup, autumn soup, vegetarian soup, comforting soup, rice recipe