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–+ servings

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.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 35 minutes
Course Soup
Cuisine American
Servings 6 people

Ingredients
  

  • 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
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