Creamy Wild Rice Soup
This creamy wild rice soup is a comforting and nourishing dish filled with earthy flavors and wholesome ingredients. It's perfect for a cozy night in or as a hearty lunch.
Equipment
- 1 Large pot or Dutch oven
- 1 Wooden spoon
- 1 Cutting board
- 1 Sharp knife
- 1 Measuring cups
- 1 Measuring spoons
- 1 Ladle
Ingredients
- 1 cup wild rice rinsed and drained
- 6 cups vegetable broth
- 1 medium onion diced
- 3 cloves garlic minced
- 2 medium carrots diced
- 2 stalks celery diced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1 cup heavy cream
- 1 cup fresh spinach chopped (optional)
- 1 tablespoon lemon juice (optional)
- Fresh parsley for garnish (optional)
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened.
- Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Stir in the wild rice, vegetable broth, thyme, rosemary, salt, and pepper. Bring the mixture to a boil.
- Once boiling, reduce the heat to low, cover, and let it simmer for about 40-45 minutes or until the wild rice is tender.
- If using, stir in the chopped spinach and lemon juice, and let cook for an additional 5 minutes.
- Remove the pot from heat and stir in the heavy cream until well combined.
- Taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley if desired.
Notes
For a vegetarian option, ensure that the vegetable broth is suitable for your dietary needs.
You can store leftovers in an airtight container in the refrigerator for up to 3 days, but the soup may thicken upon cooling. Stir in a little extra broth or water when reheating to reach the desired consistency.