Super Simple Winter Veggie and Wild Rice Soup

We’ve hit rock bottom… otherwise known as winter. LOL I hate winter. It’s cold. It’s dry. It’s dark.

Unlike Ohio this time of year, this wild rice soup is light, creamy, and enjoyable for a cold winter day! It is a comforting soup yet packed full of hearty vegetables that will leave you feeling satisfied.

What you need:

All the veggies…

• butter
• carrots
• celery
• onion
• garlic
• kale
• baby bella mushrooms
• all-purpose flour
• lower sodium chicken broth
• dried oregano
• dried thyme
• wild rice
• sweet potatoes
• milk, almond milk, or half and half
• cream of mushroom soup [optional]

If I’m being honest, I was using up leftover vegetables from the holidays and it just so happened to turn into this delicious soup. Sometimes I test recipes multiple times before sharing to ensure I get them just right, but this soup is the exception to the rule.

Soups are pretty difficult to mess up if you follow the general basics…

Make a roux, add some broth, add some spices, add extra veggies, carbs, or protein.

Making a Roux:

Roux is a combination of flour and butter. It’s the consistency of a paste that helps thicken soups, sauces, and gravy.

How to make your soup creamy vs. brothy:

There are a few different ways to take your broth based soup and give it a creamier texture. The most common is adding some sort of milk or half and half.

I didn’t have either of those on hand so I used a little bit of unsweetened vanilla almond milk. This would not have been my top choice, but I was pleasantly surprised. When I make this again, I’ll continue to use almond milk unless I happen to have another form of milk on hand, but that’s rare in this house.

An alternative option to make your soup creamy is to add a can of cream of mushroom soup.

Can this soup be frozen?

I won’t lie to you… I’m not sure. I haven’t tried it, but I would think it would freeze/thaw just fine. If you try it, let me know how it turns out. I ate all of mine before I had time to freeze!! 🙂

Veggie and Wild Rice Soup

This comforting wild rice soup is packed full of hearty vegetables. It's light, creamy, and perfect for a cold winter day.

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Prep Time 5 mins

Cook Time 35 mins

Course Soup

Cuisine American

Servings 6 people

Ingredients

  

1x2x3x

• 3 tbsp butter divided
• 2 carrot sticks diced
• 2 celery stalks diced
• 1 onion chopped
• 4 garlic cloves minced
• 2-3 cups kale chopped
• ½ carton baby bella mushrooms chopped
• ¼ cup all-purpose flour
• 6 cups lower sodium chicken broth
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 box wild rice (seasoning packet discarded)
• 2 cups sweet potatoes
• ½ cup milk, almond milk, or half and half
• 1 can cream of mushroom soup optional

Instructions

 

• In a large pot melt 2 tablespoons of butter over medium heat. Add onions, carrots, celery and garlic. Sauté until translucent, about 5 minutes.
• Next add the kale, mushrooms, and sweet potatoes. Cook another 2-3 minutes until veggies begin to soften.
• Melt an extra tablespoon of butter and stir in flour until veggies are coated. Slowly pour in the chicken broth.
• Add wild rice, oregano, thyme, salt and pepper. Bring to a boil and then reduce to a simmer for 20-25 minutes until the rice and sweet potatoes are fully cooked.
• For a creamier texture, add 1/2(ish) cup of milk, almond milk, or half and half.
• Optional: for a thicker soup you could also add a can of cream of mushroom soup.

Keyword soup, veggie soup, wild rice, wild rice soup, winter soup

Tried this recipe?Let us know how it was!

You may also love:

• Pesto Tortellini Soup
• Rotisserie Chicken Noodle Soup

I’d love to hear from you once you get the chance to make this recipe. Leave a comment below with your review or any modifications you made! And don’t forget to tag @rightbackspatula on Instagram if you take any pictures!