Fall Creamy Wild Rice Soup
This Fall Creamy Wild Rice Soup is hearty with plenty of veggies, creamy broth, sweet potatoes, and wild rice.
Servings 6 Servings (12 cups total)
Calories 350kcal
Ingredients
Ingredients for Step 1
- 2 tablespoon olive oil
- 1 small white onion chopped
- 3 cloves garlic minced
Ingredients for Step 2
- 6 cups of broth chicken or vegetable
- 1 cup uncooked wild rice blend
- 3 medium carrots chopped
- 2 stalks of celery chopped
- 1 large sweet potato cut into ½” cubes
- 8 ounces fresh mushrooms stems removed, sliced
- 1 tablespoon poultry seasoning
- ½ teaspoon salt
Ingredients for Step 3
- 3 tablespoons butter
- 3 tablespoons flour
- 1 ½ cups milk any kind
Ingredients for Step 4
- 2 cups of kale roughly chopped with thick stems removed
Instructions
- Heat olive oil in a large pot over medium heat. Add onions and garlic, and cook for 5 minutes, occasionally stirring, until the onion is soft and translucent.
- Add broth, wild rice, carrots, celery, sweet potato, mushroom, poultry seasoning, and salt. Turn the heat to high and bring to a boil, then reduce the heat to a simmer. Cover and cook for 30 minutes or until the rice is tender.
- When there are 5 minutes left on the soup- melt butter in a medium-sized saucepan over medium heat. Add flour and cook for 1 minute, whisking constantly. Once the butter is a light caramel color, whisk in the milk. Continue to cook until the mixture thickens, about 4 minutes.
- When the rice is done cooking, add the milk mixture and kale. Cook for 2 more minutes. Remove from heat. Salt and pepper to taste.
Nutrition
Serving: 1Serving | Calories: 350kcal | Carbohydrates: 45.2g | Protein: 13g | Fat: 13.3g | Saturated Fat: 5.5g | Fiber: 3.7g | Sugar: 8.8g