Wild Rice Soup – Nutty rice, hearty broth
- 1 cup wild rice
- 2 tablespoons olive oil
- 1 sprig fresh rosemary
- 1 onion, chopped
- 2 carrots, peeled and diced
- 3 stalks celery, diced
- 10 ounces mushrooms, halved and sliced
- 3 garlic cloves, minced
- Salt, to taste
- 4 cups vegetable broth (or chicken broth if preferred)
- 1 cup heavy cream
- 1 medium yam, peeled and diced into small cubes (optional)
As the leaves turn and the air becomes crisp, it's the perfect time to cozy up with a warm, hearty bowl of our Cozy Autumn Wild Rice Soup. Filled with savory vegetables, earthy wild rice, and a hint of creaminess, this soup is sure to become a comforting favorite for those chilly autumn days.
Ingredients:
- 1 cup wild rice
- 2 tablespoons olive oil
- 1 sprig fresh rosemary
- 1 onion, chopped
- 2 carrots, peeled and diced
- 3 stalks celery, diced
- 10 ounces mushrooms, halved and sliced
- 1 medium yam, peeled and diced into small cubes
- 3 garlic cloves, minced
- Salt, to taste
- 4 cups vegetable broth (or chicken broth if preferred)
- 1 cup heavy cream
- 2 cups spinach leaves
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Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Equipment: Dutch oven or large pot
Servings: 6
Instructions:
1. Begin by preparing the vegetables. Chop the onion, carrot, and celery into bite-sized pieces and set aside. Halve and slice the mushrooms. Peel the yam, cut it into strips, and then into small cubes. Mince a few garlic cloves and set them aside as well.
2. Heat your Dutch oven over medium heat and drizzle in the olive oil.
3. Once the oil is hot, add the sprig of rosemary to release its aromatic oils, followed by the chopped onions, carrots, and celery. Sauté these for around 5 minutes or until they begin to soften.
4. At this point, do not add the mushrooms or spinach, as they will release moisture into the soup later.
5. Season the sautéing vegetables with salt and stir in the minced garlic, cooking for another 1-2 minutes until fragrant.
6. Now, incorporate the mushrooms and cook for an additional 3 minutes before adding the spinach to wilt.
7. Pour in the vegetable broth to deglaze the bottom of the Dutch oven, scraping up any delightful brown bits.
8. Add the heavy cream and wild rice to the pot and give everything a good stir to combine.
9. Increase the heat and bring the mixture to a boil, then cover with the lid, reduce the heat to low, and allow the soup to simmer for 15-20 minutes, or until the rice is fully cooked through.
10. Once the soup is cooked, remove the sprig of rosemary and adjust seasonings if needed.
11. Serve hot, and enjoy the rich, heartwarming flavors of autumn in every spoonful.
Cooking Tips:
- For a creamier soup, you can blend a portion of the soup before adding the cream and wild rice.
- Adjust the thickness by adding more broth if a thinner consistency is preferred.
- Always taste and adjust seasoning to your preference before serving.
Warm yourself up this season with the French Kiss Cook’s quintessential Cozy Autumn Wild Rice Soup. For more charming recipes, subscribe to our channel at https://www.youtube.com/@frenchkisscooking and stay tuned for more culinary delights!
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YouTube channel - French Kiss Cook: https://www.youtube.com/@frenchkisscooking
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