Members Area
Join Today
Members Area
Join Today
Members Area
Back To Recipes

Wild rice soup

  • Preparation Time:
    15 Mins
  • Cooking Time:
    25 Mins
  • Serves:
    2
  • Calories Per Serving:
    195 Kcal

Ingredients

  • 1 1/2 cups vegetable stock (or chicken stock)
  • 4 tablespoons uncooked wild rice*
  • 2 ounces mushrooms, sliced
  • 1 clove garlic, minced
  • 1/2 medium carrot, diced
  • 1/2 celery, diced
  • 1/4 large (about 1 pound) sweet potato, peeled and diced
  • 1/4 small white onion, peeled and diced
  • 1/4 bay leaf
  • 1 teaspoons Old Bay seasoning
  • 2 teaspoons butter
  • 1/4 cup all-purpose flour
  • 6 tablespoons milk
  • 1/2 large handful of kale, roughly chopped with thick stems removed
  • salt and freshly-cracked black pepper

 

Method

  1. Simmer the base soup ingredients (veggies, rice, broth, seasonings) until the rice is cooked and tender.
  2. During the last 10 minutes that the soup is cooking, prepare your cream sauce in a separate saucepan. Melt the butter, whisk in the flour, then stir in the milk and cook — stirring frequently so that the bottom does not burn — until thickened.  The sauce should be very thick. 
  3. Add in the cream sauce and kale: and stir to combine.  Then taste and season with salt and pepper as needed.

 

Twitter Facebook-f Instagram Linkedin

Quick Links

About Us

our partner

Members Area
Book A Retreat
Facebook Twitter Instagram Linkedin