Description
A heartwarming soup combining wild rice with fresh vegetables in a creamy broth, perfect for chilly days.
Ingredients
Scale
- 1 cup wild rice (or wild rice blend)
- 1 tablespoon olive oil or butter
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 6 cups vegetable or chicken broth
- 1 bay leaf
- 1 teaspoon thyme (fresh or dried)
- 1 cup milk or cream (or coconut milk for dairy-free)
- Salt and pepper, to taste
- Fresh parsley, for garnish
- Optional: 1–2 cups shredded chicken or turkey
Instructions
- Heat olive oil or butter in a large pot over medium heat. Add the diced onion, carrots, and celery, sautéing for 5–7 minutes until they soften.
- Stir in the wild rice for about 2 minutes.
- Pour in the broth along with the bay leaf and thyme. Bring to a boil, then reduce heat to low and let simmer for approximately 45 minutes, or until the rice is tender.
- Remove the bay leaf and stir in the milk or cream. Simmer for another 5 minutes.
- Optional: Add cooked chicken or turkey to heat through.
- Serve hot, garnished with fresh parsley.
Notes
Rinse wild rice before using to enhance its nuttiness. Can be made vegan with coconut milk.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 30mg