Cozy Autumn Wild Rice Soup
This hearty and nourishing soup captures the essence of fall in every spoonful.
Ingredients
- 1 tablespoon Olive Oil , to cook
- 6 cups Chicken Broth
- 1½ cup Cooked Wild Rice
- 1 large Sweet Potato , peeled and cubed (small)
- 1 large Carrot , peeled and chopped small
- 2 ribs Celery , chopped small
- 1 large White Onion , chopped small
- 4 cloves Garlic , minced
- 4 cups Fresh Baby Spinach
- 10 oz Cremini Mushrooms , halved and sliced
- 1` teaspoon Salt
- ½ teaspoon Ground Cinnamon
- 1 teaspoon Dry Rosemary
- 1 cup Heavy Cream
Instructions
- Prepare all your vegetables and have them ready to go before starting the recipe.
- Heat a large Dutch oven on medium-high heat. Drizzle in the olive oil and rosemary. Let the rosemary sizzle in the olive oil for a minute to release its aromas. Add in the sweet potato, celery, onion, and carrot pieces. Cook for 5-10 minutes to get a nice roasted color on the vegetables.
- Add in the sliced mushrooms, spinach, garlic, cinnamon, and salt. Cook until the mushroom and spinach have reduced.
- Deglaze the Dutch oven by adding the chicken broth. Continue by adding the heavy cream and the cooked wild rice.
- Bring to a boil, reduce the heat to low and place the lid on the Dutch oven. Simmer for 15-20 minutes. Serve and enjoy!
Video
Nutrition
Calories: 295kcalCarbohydrates: 30gProtein: 8gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 1342mgPotassium: 754mgFiber: 4gSugar: 8gVitamin A: 12571IUVitamin C: 11mgCalcium: 103mgIron: 2mg
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