Description
This cozy autumn soup is creamy, hearty, and packed with comforting fall flavors. It is the perfect bowl for chilly evenings, easy family dinners, and satisfying leftovers.
Ingredients
Scale
- 1 cup (185 g) uncooked wild rice blend, rinsed
- 2 tablespoons (28 g) unsalted butter or olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, peeled and sliced
- 3 celery stalks, diced
- 8 ounces (225 g) mushrooms, sliced
- 6 cups (1.4 L) low-sodium chicken or vegetable broth
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 cup (240 ml) heavy cream or half-and-half
- 2 tablespoons (16 g) all-purpose flour
- 2 cups (60 g) baby spinach, optional
- 2 tablespoons chopped fresh parsley for garnish
Instructions
- Rinse the wild rice thoroughly under cool running water.
- Heat butter or olive oil in a large soup pot over medium heat. Add onion, carrots, and celery, then cook for about 5 minutes.
- Add mushrooms, garlic, thyme, and rosemary. Cook for another 4 to 5 minutes until fragrant and slightly browned.
- Pour in the broth and add the rinsed wild rice, salt, and black pepper.
- Bring the soup to a gentle boil, reduce the heat, cover, and simmer for 35 to 45 minutes or until the rice becomes tender.
- Whisk the flour into the heavy cream or half-and-half until smooth.
- Reduce the soup to low heat and slowly stir in the cream mixture. Simmer for 5 to 7 minutes until creamy.
- Stir in baby spinach, if using, and cook for 1 to 2 minutes until wilted.
- Taste and adjust the seasoning. Stir in fresh parsley and serve hot.
- Prep Time: 15
- Cook Time: 20
- Category: Dinner
- Cuisine: American