Creamy Wild Rice Soup - 2 Guiding Stars
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Two Guiding Stars icon Two Guiding Stars indicate better nutritional value.

The creamy base for this soup is a pureed mix of leeks, celery, potatoes, and parsnips. This provides incredible flavor and texture without relying on cream. The cooked rice is added after pureeing to provide some contrasting texture for excellent mouthfeel.

Tip: Make this dish with leftover rice from a previous meal for speedier prep.

Ingredients

  • 1 Tbsp. butter
  • 2 cups sliced leeks, white and light green parts only
  • 2 cups chopped celery
  • 2 Tbsp. chopped fresh parsley, divided
  • 1 clove garlic
  • 5 cups mushroom broth
  • 2 cups red potatoes, skins on, chopped
  • 2 cups parsnips, peeled and chopped
  • ½ cup wild rice, cooked

Directions

  1. Melt butter in a Dutch oven over medium-low. Sauté leeks and celery until soft and just beginning to brown. Add 1 tablespoon of parsley and garlic, sauté another minute or two.
  2. Add mushroom broth and bring to a boil. Add potatoes and parsnips and return to a boil. Reduce heat and simmer until potatoes and parsnips are soft (20-30 minutes).
  3. With a standard or immersion blender, purée (using small batches and extra care with a standard blender) the hot vegetable mixture, leaving some chunks. Stir in wild rice and serve garnished with remaining parsley.
Nutritional analysis per serving: Calories 95; Total Fat 2g (2% Daily Value); Saturated Fat 1g (5% DV); Trans Fat 0g; Cholesterol 4mg (1% DV); Sodium 325mg (14% DV); Total Carbohydrate 18g (7% DV); Dietary Fiber 3.5g (12% DV); Total Sugars 3g; Includes 0g Added Sugars (0% DV); Protein 3g; Vitamin D 0% DV; Calcium 4% DV; Iron 8% DV; Potassium 10% DV; Vitamin K 35% DV; Manganese 20% DV; Copper 15% DV.
Recipe by Guiding Stars at https://guidingstars.com/recipes/creamy-wild-rice-soup/
© 2024 Guiding Stars Licensing Company. All rights reserved. US Patent Nos. 7,974,881; 8,626,796