COZY AUTUMN WILD RICE SOUP
Steps:
- Heat (an extra) 1 tablespoon butter in a large stockpot over medium-high heat. Add onion and sauté for 5 minutes, stirring occasionally, until soft and translucent. Stir in the garlic and cook for an additional 1-2 minutes, stirring occasionally, until fragrant.
- Add in the vegetable stock, wild rice, mushrooms, carrots, celery, sweet potato, bay leaf and Old Bay seasoning. Stir to combine.
- Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low, cover and simmer for 45 minutes, or until the rice is tender, stirring occasionally.
- Meanwhile, during those final 10 minutes, prepare your cream sauce in a separate saucepan on the stove. In it, cook the butter over medium-high heat until melted. Whisk in the flour until combined, and cook for 1 minute. Gradually add in the milk, and whisk until combined. Continue cooking, stirring frequently, until the mixture nearly comes to a simmer and has thickened. (It should be very thick.)
- Add the cream sauce and kale to the soup, and stir gently until combined. Taste and season with salt and pepper (plus any extra Old Bay seasoning, if you would like) as needed.
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Quinton does Stuff
[email protected]This soup was a bit too salty for my taste.
Abbasi Bhai
[email protected]I found the wild rice to be a bit too chewy.
Katelyn Huff
[email protected]This soup is a bit bland for my taste.
NewGod
[email protected]I added some extra spices to this soup and it turned out great.
Januka Poudel
[email protected]This soup is a great way to use up leftover turkey or chicken.
Wajahat Sadiq
[email protected]I'm not a vegetarian, but I really enjoyed this meatless soup.
BANNU MAXIM
[email protected]This soup is a great way to get your daily dose of vegetables.
Sheikh Faysal Ahmed
[email protected]I've never had wild rice before, but I really enjoyed it in this soup.
Rana Shahroz
[email protected]This soup is a great way to warm up on a cold day.
Hadi Kachela
[email protected]I love the combination of flavors in this soup.
TsetskoSalcev Gaming
[email protected]This soup is the perfect fall comfort food.
Catherine Robinson
[email protected]This soup is so easy to make and it's always a crowd-pleaser.
Mohammed Bala
[email protected]I made this soup for a potluck and it was a big hit. Everyone loved the unique flavor of the wild rice.
Kamya Charles
[email protected]This soup is a great way to use up leftover vegetables. I added some broccoli, cauliflower, and zucchini and it turned out great.
Chris McCoy
[email protected]I'm not a big fan of wild rice, but I really enjoyed this soup. The flavors were well-balanced and the soup was very filling.
emon vai
[email protected]This soup was delicious! I loved the combination of wild rice, mushrooms, and vegetables. It was also very easy to make.
Gajanan Gajanan
[email protected]I've made this soup a few times now and it's always a hit. The flavors are amazing and it's so easy to make. I usually add some extra veggies, like carrots and celery.
Gima
[email protected]This soup is the perfect comfort food for a chilly autumn day. It's hearty, flavorful, and packed with healthy ingredients. I used wild rice, but I think brown rice or quinoa would also work well.