Autumn Wild Rice Soup
Ingredients
2 tablespoons olive oil
1/2 onion; chopped
2 carrots; chopped
2 celery stalks; chopped
1 garlic clove; minced
8 oz baby Bella mushrooms; sliced
2 medium sweet potatoes; peeled and diced
Salt and pepper
6 cups vegetable oil
1 cup wild rice
6 tablespoons butter
1/2 cup flour
1 1/2 cups whole milk
6 oz spinach
Directions
In a large Dutch oven or soup, add the olive oil. Add the onion, carrot, celery, and garlic. Sauté for 5-7 minutes until softened. Add the mushrooms and sweet potatoes and season with salt and pepper. Sauté for 3-5 minutes. Add the vegetable broth and the wild rice. Bring to a boil over medium heat. Reduce heat to a simmer and cook for 30-45 minutes or until rice becomes tender.
In a large sauce pan, melt the butter. Whisk in the flour for about 1 minute. Slowly pour in the milk and whisk continuously until the cream thickens.
Discard the bay leaf from the soup and add the cream. Add the spinach and stir until wilted. Taste and adjust seasonings as needed.
