Creamy Winter Vegetable and Wild Rice Soup
This is the easiest, most flavorful soup to use all your winter CSA vegetables. It’s creamy, hearty, and it makes great leftovers (save some extra broth for re-heating!) There’s a variety of different grains that can chunk up this recipe- we chose to use a wild rice mix. Feel free to substitute with barley, risotto, plane rice, or couscous. Other winter veggies that go great in this soup include turnips, parsnips, and chard. For the richest flavor, use your fresh farm box herbs instead of dried herbs (thyme, rosemary, and parsley are all perfect additions). Happy cooking!
Ingredients
(serves 6-8)
-6 tablespoons of butter
-5-6 large carrots
-5-6 celery stalks
-2 cups kale, roughly chopped
-1 cup of heavy cream
-1 cup of parmesan cheese
-8 cups of broth
-1.5 cups of wild rice mix
-2 cups roughly chopped cabbage (or any other winter vegetable in your fridge)
-seasonings: salt, pepper, thyme, parsley, onion/garlic salt (if you have fresh herbs, even better!)
Method:
1) Melt all butter in a large pot.
2) Add in carrots, onions, celery, and seasonings/herbs.
3) Cook 5-10 minutes then add broth and rice
4) Bring to a boil then cover and cook on low for 35-40 minutes or until rice and veg are tender
5) Add cream, parmesan and kale, then cook 5-10 more minutes.
6) Top with any fresh herbs and more parmesan. Serve and enjoy warm!
7) For making leftovers, add 1/2 cup more broth and reheat the desired amount. Rice will soak up a lot of the broth overnight. This soup tastes even better the 2nd and 3rd day!