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Creamy Vegetable and Wild Rice Soup

Creamy wild rice soup loaded with tons of asparagus, mushrooms, potatoes, celery, carrot, and spinach.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6 -8 Servings

Ingredients

  • 2 Tablespoons Olive Oil
  • 1/2 Yellow Onion diced
  • 1 Pound Asparagus trimmed and chopped
  • 1 Russet Potato diced
  • 6 Ounces Cremini Mushrooms stems removed and diced
  • 2 Carrots peeled and diced
  • 1 Celery Stalk diced
  • Splash of White Wine
  • Salt and Pepper to taste
  • 1/2 Teaspoon Garlic Powder
  • 1 Teaspoon Spicy Whole Grain Mustard
  • 2 Teaspoons Dried Oregano
  • 2 Cups Vegetable Stock
  • 4 Cups Milk
  • 3/4 Cup Wild Rice or Brown Rice Medley
  • 1 Cup Heavy Cream
  • 1/2 Cup All Purpose Flour
  • 3 Cups Chopped Fresh Spinach

Instructions

  1. Add olive oil to a large stock pot or Dutch oven. Heat over medium.
  2. 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.
  3. After about 10 minutes, add the splash of white wine. Stir to coat all the veggies.
  4. Add in more salt and pepper along with garlic powder, mustard, and oregano. Stir to combine.
  5. 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.
  6. Reduce the heat to low.
  7. 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.
  8. 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.