Wild Rice and Mushroom Soup
Perfectly cozy, hearty, and comforting for any season of the year! Loaded with wild rice, mushrooms, carrots, leeks, and kale!
Ingredients
- ⅔ cup whole grain & wild blend brown rice, such as Lundberg Farms
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 8-ounce package cremini mushrooms, sliced
- 1 3.5-ounce package shiitake mushrooms, sliced
- 1 leek, white and light green parts thinly sliced
- 1 carrot, peeled diced
- 2 tablespoons all-purpose flour
- ⅓ cup dry sherry
- 6 cups low sodium chicken broth
- 3 sprigs thyme
- 2 bay leaves
- 1 bunch kale, stems removed and leaves chopped
- ½ cup heavy whipping cream
- 3 tablespoons chopped fresh parsley leaves
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Cook rice according to package instructions; set aside.
- Melt butter in a large stockpot or Dutch oven over medium heat. Add garlic, mushrooms, leek and carrot. Cook, stirring occasionally, until tender, about 5-6 minutes.
- Whisk in flour until lightly browned, about 1 minute. Stir in sherry, scraping any browned bits from the bottom of the pot.
- Whisk in chicken broth, thyme and bay leaves. Bring to a boil; reduce heat and simmer, partially covered, for 10-15 minutes. Stir in rice until flavors have blended, an additional 5-10 minutes.
- Stir in kale, heavy whipping cream and parsley until the kale has wilted, about 2-3 minutes; season with salt and pepper, to taste.
- Serve immediately.