Creamy wild rice soup loaded with tons of asparagus, mushrooms, potatoes, celery, carrot, and spinach.
Prep Time20minutes
Cook Time40minutes
Total Time1hour
Servings6-8 Servings
Ingredients
2TablespoonsOlive Oil
1/2Yellow Oniondiced
1PoundAsparagustrimmed and chopped
1Russet Potatodiced
6OuncesCremini Mushroomsstems removed and diced
2Carrotspeeled and diced
1Celery Stalkdiced
Splash of White Wine
Salt and Pepperto taste
1/2TeaspoonGarlic Powder
1TeaspoonSpicy Whole Grain Mustard
2TeaspoonsDried Oregano
2CupsVegetable Stock
4CupsMilk
3/4CupWild Rice or Brown Rice Medley
1CupHeavy Cream
1/2CupAll Purpose Flour
3CupsChopped Fresh Spinach
Instructions
Add olive oil to a large stock pot or Dutch oven. Heat over medium.
Add all the vegetables to the pot. Stir to coat evenly. Season with a little salt and pepper. Continue to cook until tender, stirring occasionally.
After about 10 minutes, add the splash of white wine. Stir to coat all the veggies.
Add in more salt and pepper along with garlic powder, mustard, and oregano. Stir to combine.
Pour in the milk and vegetable stock. Add the wild rice and stir to combine. Bring to a simmer. Cover with lid and cook for 30-40 minutes, until the rice is cooked and tender.
Reduce the heat to low.
Add the flour and heavy cream to a small mason jar. Cover with lid. Shake vigorously for at least a minute to combine. Pour the mixture into the soup. Stir to combine. Keep stirring until the soup starts to thicken.
Turn the heat off. Stir in the fresh chopped spinach along with any additional salt and pepper. Let the big pot of soup cool for 5-10 minutes before serving with a big side of crusty bread.