Daily Archives: September 24, 2020

It’s so hard to believe that Tuesday was the first day of Fall. To celebrate I made this really really good Wild Rice soup. MY family LOVES soup all year round but I feel like I make it so much in the fall and winter. We literally have it 2 or 3 times, some weeks!!! My husband does not love mushrooms so I left them out but other than that I followed the recipe exactly and it was a HIT!!!!! I am so happy. I made mine on the stovetop but I am def going to try the crockpot version next time. Bon Appetit!!!

Adapted from gimmesomeoven.com

INGREDIENTS

• 6 cups vegetable stock (or chicken stock)
• 1 cup uncooked 100% wild rice (not the blend)
• 8 ounces baby Bella mushrooms, sliced
• 4 cloves garlic, minced
• 2 medium carrots, diced
• 2 ribs celery, diced
• 1 large (about 1 pound) sweet potato, peeled and diced
• 1 small white onion, peeled and diced
• 1 bay leaf
• 1 1/2 tablespoon Old Bay Seasoning
• 3 tablespoons butter
• 1/4 cup all-purpose flour
• 1 1/2 cups milk
• 2 cooked chicken breasts shredded
• 2 large handfuls of kale, roughly chopped with thick stems removed
• Kosher salt and freshly-cracked black pepper

INSTRUCTIONS

CROCK-POT (SLOW COOKER) METHOD:

1. Combine vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf, and Old Bay seasoning in the bowl of a large slow cooker.  Stir briefly to combine, then place the lid on top.
2. Cook on high for 2-3 hours, until the rice, is cooked and tender.
3. During the final 10 minutes of slow cooking, prepare your cream sauce on the stove.  In a medium saucepan, cook the butter over medium-high heat until melted.  Whisk in the flour until combined, and cook for 1 minute.  Gradually add in the milk, and whisk until combined.  Continue cooking, stirring frequently, until the mixture nearly comes to a simmer and has thickened.  (It should be very thick.)
4. Add the cream sauce and kale to the soup, and stir gently until combined. Taste and season with salt and pepper (plus any extra Old Bay seasoning, if you would like) as needed.
5. Serve warm.  Or transfer to sealed container(s) and refrigerate for up to 4 days.

STOVETOP METHOD:

1. Heat (an extra) 1 tablespoon butter in a large stockpot over medium-high heat.  Add onion and sauté for 5 minutes, stirring occasionally, until soft and translucent.  Stir in the garlic and cook for an additional 1-2 minutes, stirring occasionally, until fragrant.
2. Add in the vegetable stock, wild rice, mushrooms, carrots, celery, sweet potato, bay leaf, and Old Bay seasoning.  Stir to combine.
3. Continue cooking until the soup reaches a simmer.  Then reduce heat to medium-low, cover and simmer for 45 minutes, or until the rice is tender, stirring occasionally.
4. Meanwhile, during the final 10 minutes, prepare your cream sauce in a separate saucepan on the stove.  In it, cook the butter over medium-high heat until melted.  Whisk in the flour until combined, and cook for 1 minute.  Gradually add in the milk, and whisk until combined.  Continue cooking, stirring frequently, until the mixture nearly comes to a simmer and has thickened.  (It should be very thick.)
5. Add the cream sauce and kale to the soup, and stir gently until combined. Taste and season with salt and pepper (plus any extra Old Bay seasoning, if you would like) as needed.
6. Serve warm.  Or transfer to sealed container(s) and refrigerate for up to 4 days.