Description
A warm and hearty wild rice soup brimming with nutritious vegetables and aromatic herbs, perfect for chilly afternoons.
Ingredients
Scale
- 1 cup wild rice
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 8 cups vegetable broth
- 1 bay leaf
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 cup heavy cream (optional)
- Fresh parsley for garnish
Instructions
- Gather Your Ingredients: Start by gathering all your fresh ingredients on the counter.
- Sauté the Aromatics: In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery. Sauté for about 5 minutes.
- Add Garlic and Season: Stir in minced garlic, cook for another minute, then add dried thyme, salt, and pepper.
- Combine with Rice and Broth: Add wild rice, stir to coat, then pour in vegetable broth and add bay leaf. Bring to a gentle boil, then reduce heat to low.
- Simmer to Perfection: Cover and let simmer for 30-40 minutes, until the rice is tender.
- Finish with Cream: Stir in heavy cream before serving if desired.
- Garnish and Serve: Remove bay leaf, ladle soup into bowls, and sprinkle with fresh parsley.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Add a splash of broth when reheating if it thickens.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 30mg