Creamy Wild Rice and Vegetable Soup
This wild rice and vegetable soup is a creamy and thick soup packed with kale, carrots and mushrooms. So hearty and full of all the good for you ingredients.So I've heard wild rice is like the new brown rice, except better! Wild rice contains half the calories as brown and has more protein and antioxidants. I have never cooked with it before and stumbled across some at my grocery store. The back of the container had a recipe for a creamy wild rice soup and I was hooked!I decided to omit the meat and up the veggies for this recipe to make it an easy vegetarian option. You can easily add in cooked meat like chicken or bacon. You can also make it vegan by using vegan butter and unflavored almond milk.
What you need:
Wild Rice: This recipe calls for cooked wild rice. It does take about 50 minutes to make which is a while, but so worth it! Cook according to the box. I used the brand Gourmet House. One box is needed for this recipe.Veggies: I used kale, carrots and mushrooms. You can customize your vegetables of course. I don't love mushrooms, but my roommate suggested I added them and I think they add a great flavor to the soup.Roux: The classic butter and flour paste to make the soup thick and creamy.Green Onions: Instead of onions or garlic, I love the subtleness the green onions bring to this soup. And they make for a great topping.Other pantry staples: vegetable or chicken stock and milk.
What to do:
Start by melting the butter and sautéing the green onions. Whisk in the flour to make a thick paste and cook for a minute to get the flour taste out. Then whisk in the stock and milk and you will see the thick base of the soup form. Mix in the veggies and wild rice. In all, just about 10 minutes of cook time!Hope you guys give this one a try and love it as much as I did!Recipe adapted from Gourmet House.
Creamy Wild Rice and Vegetable Soup
Creamy wild rice soup packed with kale, carrots and mushrooms.
6 tbsp butter
3 tbsp chopped green onion
1/3 cup flour
2 cups vegetable or chicken stock
1 cup unflavored almond milk or milk
2 cups cooked wild rice (6 oz box )
2 cups chopped kale
1/2 cup grated carrot
3/4 cup chopped mushrooms
Heat the butter in a pot over medium high heat. Once melted, add the green onions and cook for 2-3 minutes. Whisk in the flour making a thick paste and cook for 1 minute. Whisk in the stock and milk until everything is incorporated and there are no clumps.
Stir in the wild rice, kale, carrots and mushrooms. Simmer for 5-10 minutes. Serve warm with extra green onion.
