Vegetable & Wild Rice Soup
I love wild rice. I also love vegetable and soup. I can’t believe it took me almost a full year of having this blog to post a wild rice soup recipe! This Butternut Squash soup is another favorite fall soup of my family’s!
PrintVegetable & Wild Rice Soup
Such a great and wonderful fall soup full of veggies and wild rice. Perfect for sweater season!
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: serves 6-8 1x
Ingredients
5 tablespoons butter
3 cups chopped carrots, chopped
1 medium onion, diced
5 stocks celery, chopped
2 cloves garlic, minced
½ pound mushrooms, chopped
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon thyme
¼ teaspoon oregano
¼ teaspoon sage
1 ½ teaspoon parsley
2 tablespoons flour
8 cups vegetable broth
2 cups heavy cream
2 cups wild rice blend
Instructions
Melt butter over medium heat and add all the veggies except the mushrooms. Add all the seasonings and sauté till veggies are mostly soft, about 12-14 minutes. (Mostly depends on how small you cut your carrots. Add mushrooms and sauté for 2-3 more minutes. Sprinkle flour over the veggies, mix, and cook an additional minute. Add the broth, cream, and rice and bring to a boil. Reduce heat, cover with a lid and cook till rice is done, about 20 minutes.
I LOVE this soup! It has so many great vegetables in it so I feel really good about my husband and kids eating it on a regular basis too. The soup base is rich in creamy flavor so it also feels like a yummy comfort food, with the benefit of all the healthy ingredients added to it. Another go to in my family.