CREAMY WILD RICE SOUP

CREAMY WILD RICE SOUP

A comforting and cozy fall soup using kitchen staples. A classic recipe from Minnesota, often made with the addition of chicken or mushrooms.

I N G R E D I E N T S

• 2 small onions, diced

• 3 carrots, diced

• Olive oil

• 1 TSP salt

• Black pepper

• 1 POUND potatoes, diced

• 3 small cloves garlic, minced

• 5 RIBS/BRANCHES celery, chopped

• 1 CUP uncooked wild rice, rinsed

• 5 CUPS water

• 1/2 CUP heavy cream OR 1 CAN coconut milk

• 2 TBSP butter

• 1 PINCH dried sage

• 1 PINCH dried oregano

• 1 PINCH dried rosemary

• 1 DASH paprika

• 1 CUP spinach, chopped (optional)

• 1 TBSP fresh parsley (optional)

PROCESS

1. Prepare the veggies.

2. In a soup pot, sauté the onions and carrots with olive oil, salt, and pepper until translucent.

3. Stir in the potatoes, garlic, and celery.

4. Add wild rice, water, and bayleaf. Bring to a boil. Reduce to low heat, cover, and simmer for 30-40 minutes until rice is soft.

5. Add the cream, butter, herbs, and spices. Add the spinach if using. Salt to taste and cook for another 5-10 minutes to let the flavors incorporate.

6. Serve hot with a sprinkle of fresh parsley.