Cozy Autumn Wild Rice Soup
This smells so good and is delicious. Changes made are noted below - cinnamon stick added; mushrooms sautéed separately; only one can of coconut milk, full fat. See separate post for Old Bay substitute.
Ingredients
- 12 cup vegetable stock
- 2 cups uncooked wild rice*
- 16 ounce baby bella mushrooms, sliced - sautéed separately in a little bit of balsamic vinegar
- 8 cloves garlic, minced
- 4 medium carrots, diced
- 4 ribs celery, diced
- 2 large (about 2 pound) sweet potatoes, peeled and diced
- 2 small white onions, peeled and diced
- 2 bay leaf
- 3 tablespoon Old Bay seasoning - used ‘Jan’s recipe’ online as substitute - delicious
- 2 (14-ounce) cans unsweetened coconut milk - I only used one can and it was delicious
- 4 large handfuls of kale, roughly chopped with thick stems removed
- fine sea salt and freshly-cracked black pepper
- Added one cinnamon stick during cooking
Instructions
- Sauté the veggies. Heat (an extra) 1 tablespoon butter or olive oil in a large stockpot over medium-high heat. Add onions and sauté for 5 minutes, stirring occasionally, until soft and translucent. Stir in the garlic and cook for an additional 1-2 minutes, stirring occasionally, until fragrant.
- Add base ingredients. Add in the vegetable stock, wild rice, mushrooms, carrots, celery, sweet potato, bay leaf and Old Bay seasoning. Stir to combine.
Simmer. Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low, cover and simmer for 30 to 40 minutes until the rice is tender, stirring occasionally. - Add final ingredients. Add the coconut milk and kale to the soup, and stir gently until combined. Taste and season with salt and pepper (plus any extra Old Bay seasoning, if you would like) as needed.
- Serve warm and enjoy!
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