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Wild Rice, Mushroom and Kale Soup
Steps
- In a large pot, heat oil on a medium heat and add in onions, carrots, and celery. Saute for about 5 – 10 minutes then add in mushrooms and garlic and saute for an additional 5 minutes. Then add in your broth, water, wild rice, and parboiled rice. Cover pot and let simmer for about 40 – 50 minutes or just until your wild rice is done or begins to crack open. Then add in your kale, half and half milk, salt and pepper to taste and let simmer for another 5 minutes or so.
- The rice will expand and soak up a lot of the broth as it cools, so feel free to add a little more water or broth if needed. Pretty simple right? Mhmm.. 🙂
- Please note: If you’d like your soup on the thicker side, you’ll need to add a good dusting or coating (about 2 tablespoons) of flour and possibly a little more oil to your veggies prior to you adding your veggie broth/water. Let it mix in well to get that flour taste out and then add in veggie broth. Because you’re adding flour to this…you may also need additional water/milk because it will definitely thicken up some…so add some more if it gets too thick.
- Place into your bowls and top with whatever you’d like and then dig in.
Originally published at supperwithmichelle.com. Reproduced for personal collection.
