I absolutely love a cream based soup and this Wild Rice, Mushroom, and Kale Soup always hit the spot. It’s a must to make any soup season! As far as appearances, this 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 either top my Wild Rice, Mushroom and Kale Soup with homemade croutons or serve some of that artisan bread on the side for dipping. Parmesan cheese is also a nice topping to give it that extra oomph!  🙂

 

Wild Rice and Mushroom and Kale Soup - Supper with Michelle

Similar to my cookbook, you can freestyle this soup and make it your own in many different ways.

Here’s a few ways to freestyle this recipe:

  • use escarole, spinach, swiss chard, or even young collards instead of kale

Here are some other additions and ideas to consider:

  • add in tofu or plant-based “chicken” or another protein
  • add in cooked white beans such as: chickpeas, great northern beans, or cannellini beans
  • add in dried herbs or shower with a small handful of fresh herbs, such as parsley or dill
  • stir in the zest of a lemon and some lemon juice for a some brightness
  • stir in a teaspoon of miso paste for some added umami
  • serve it with crostini’s, croutons (I like to use the herby croutons from my cookbook on page 133), or a big chunk of artisan bread
  • shower on a good serving of freshly grated parmesan cheese or stir in a little bit of nutritional yeast

Are there ways to veganize this recipe???

Yes. Use a non-dairy milk (a lite unsweetened coconut milk works well here) instead of half and half. And use vegan parmesan cheese, if wanted for the topping.

 

Wild Rice and Mushroom and Kale Soup - Supper with Michelle

Looking for other great soups and stews? Give these delicious recipes a try! 

Join me on my social channels and please don’t forget to take a picture and tag me #supperwithmichelle and @supperwithmichelle, if you make any of my recipes! I absolutely love to see all of your creations. You can find me on Instagram, Facebook, Tiktok, YouTube, or Pinterest!

Thank you so much for stopping by today! I hope that you enjoy my Wild Rice, Mushroom, and Kale Soup. The full printable recipe is below. Enjoy!

Wild Rice and Mushroom and Kale Soup - Supper with Michelle

Wild Rice and Mushroom and Kale Soup - Supper with Michelle

Get the Recipe: Wild Rice, Mushroom and Kale Soup

Yield: 4 servings
Prep: 15 minutes
Cook: 1 hour
Total: 1 hour 15 minutes
I absolutely love a cream based soup and this Wild Rice, Mushroom, and Kale Soup always hit the spot. 
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 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 needed

Equipment

  • Large Pot or Dutch Oven
  • Chef's Knife
  • Cutting Board

Instructions

  • Heat the olive oil in a large pot over medium heat. Add in the mushrooms, onions, carrots, and celery. Sauté until the vegetable soften a bit, about 8 to 10 minutes. Add in the garlic and sauté until fragrant, about 1 minute.
  • Stir in the vegetable broth, wild rice, and parboiled rice, and season with salt and pepper. Cover the pot and let simmer until your wild rice is tender and begins to crack open, about 50 minutes.
  • Remove the lid. Stir in the 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.
  • Keep in mind that 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