Ingredients
- 1 tbsp olive oil or butter 🧈
- 1 onion, diced 🧅
- 2 cloves garlic, minced 🧄
- 3 carrots, chopped 🥕
- 2 celery stalks, chopped 🌿
- 1/2 cup wild rice (uncooked) 🌾
- 4 cups vegetable broth 🥣
- 1 tsp thyme 🌱
- 1 tsp rosemary 🌿
- Salt and pepper to taste 🧂
- 1/2 cup cream or coconut milk 🥛
- Optional: 1 cup chopped mushrooms or kale 🍄🥬
Instructions
1. Sauté the Veggies
In a large pot, heat oil. Sauté onion, carrots, and celery until soft (about 7 minutes). Add garlic, thyme, and rosemary. Cook 1 minute more.
2. Simmer the SoupAdd wild rice and broth. Bring to a boil, then reduce heat and simmer 45-50 minutes, until rice is tender.
3. Cream It UpStir in cream or coconut milk. Simmer 5 minutes. Season with salt and pepper to taste.
4. Serve WarmLadle into bowls and enjoy with crusty bread or crackers.
Notes
Flavor Variations & Add-Ons 🧑🍳✨
- Protein Boost: Add shredded chicken or white beans 🍗🫘
- Herb Twist: Mix in sage or parsley for a fresh note 🌿
- Spicy Kick: Add a pinch of chili flakes 🌶️
- Grain Swap: Use barley or brown rice for variety 🌾