Wild Rice, Mushroom and Kale Soup

I have a confession to make. If you haven’t noticed by now, I’m completely in love with cream based soups and stews. So there’s no surprise that half and half, heavy cream, and coconut milk get a lot of use in my house. And we will just have to add this delicious soup to the list. As far as appearances, this Wild Rice, Mushroom and Kale Soup looks very similar to my Lemon and Spinach Orzo Soup.

It has two types of rice (one being parboiled rice because it doesn’t expand or over cook like regular long grain rice and works great for this soup) in it, along with mushrooms and kale(spinach is also nice if you’re not a fan of kale). The broth for this soup is thin. I’ve made it thicker in the past, by adding in a couple tablespoons of flour when sautéing the veggies, but I wanted to keep this recipe on the thinner side.

Feel free to try it both ways, because they’re both yummy. I also like to top my Wild Rice, Mushroom and Kale Soup with rustic bread homemade croutons and parmesan cheese to give it that extra oomph! Fresh parsley is nice as well. 🙂

Get the Recipe: Wild Rice, Mushroom and Kale Soup

Yield: 4 servings

Prep: 15 minutes mins

Cook: 1 hour hr

Total: 1 hour hr 15 minutes mins

I have a confession to make. If you haven’t noticed by now, I’m completely in love with cream based soups and stews. 

5 from 10 reviews

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Ingredients

• 3 tablespoons olive oil
• 8 ounces mushrooms, your choice, thinly sliced
• 1 medium yellow onion, diced
• 2 to 3 medium carrots, thinly sliced
• 2 medium celery stalks, thinly sliced
• 3 cloves garlic, minced
• 7 to 8 cups vegetable broth, depending on how thick you like your soup
• ½ cup wild rice
• ½ cup parboiled rice
• salt and pepper, to taste
• 2 cups kale, lightly packed, thinly sliced
• ½ cup half and half, or a little more if you like

Equipment

• 1 Large Pot or Dutch Oven

Instructions

• In a large pot, heat the oil over medium heat and add in the mushrooms, onions, carrots, and celery. Sauté until the vegetable have soften a bit, about 8 to 10 minutes. Add in the garlic and sauté for an additional minute.
• Stir in your broth, wild rice, and parboiled rice, and season with salt and pepper. Cover the pot and let simmer for about 50 minutes or until your wild rice is tender and begins to crack open.
• Stir in your kale, half and half milk, and let simmer over low heat for another 5 minutes or so until the kale has wilted. Taste and add more salt and pepper, if needed.
• Ladle the soup into your bowls and top with whatever you’d like and then dig in.
• The rice will expand and soak up a lot of the broth as it cools, so feel free to add a water or more broth, if needed.

Notes

If you’d like your soup on the thicker side, you’ll need to add a good dusting or coating (about 2 tablespoons) of flour and possibly a little more oil to your veggies prior to you adding your veggie broth/water. Let it mix in well to get that flour taste out and then add in veggie broth. Because you’re adding flour to this…you may also need additional water/milk because it will definitely thicken up some…so add some more if it gets too thick.

Calories: 445kcal, Carbohydrates: 68g, Protein: 11g, Fat: 15g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Cholesterol: 11mg, Sodium: 1712mg, Potassium: 627mg, Fiber: 5g, Sugar: 9g, Vitamin A: 9439IU, Vitamin C: 37mg, Calcium: 158mg, Iron: 2mg