Description
A hearty and flavorful wild rice and mushroom soup with kale.
Ingredients
Scale
- 1 cup wild rice, rinsed
- 8 cups vegetable broth
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 pound mixed mushrooms, sliced
- 1 bunch kale, stems removed and chopped
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Combine wild rice and vegetable broth in a pot. Bring to a boil, then reduce heat and simmer for 45-50 minutes, or until rice is tender.
- While the rice is cooking, heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic and mushrooms to the skillet. Cook until mushrooms are browned and tender, about 8-10 minutes.
- Stir in kale and thyme. Cook until kale is wilted, about 3-5 minutes.
- Add the mushroom and kale mixture to the pot with the cooked wild rice.
- Season with salt and pepper to taste.
- Serve hot.
Notes
- For a creamier soup, stir in a splash of heavy cream or coconut milk at the end.
- Any type of mushroom can be used.
- Adjust seasoning as needed.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 5g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg