Description
A comforting soup combining wild rice, fresh vegetables, and hearty lentils, perfect for cold nights.
Ingredients
- 1 cup Wild Rice
- 1 can Evaporated Milk
- 2 tablespoons Butter
- 2 stalks Celery, finely diced
- 1 medium Onion, diced
- 2 medium Carrots, finely diced
- 4 cups Vegetable Broth
- 2 sprigs Fresh Thyme
- 1 cup Sautéed Mushrooms
- 1 cup Cooked Lentils or Chickpeas
Instructions
- Rinse the wild rice under cold water.
- Melt the butter in a large pot over medium heat.
- Add the diced onion, celery, and carrots. Sauté until they are soft, about 5-7 minutes.
- Stir in the rinsed wild rice and sauté for a few more minutes.
- Pour in the vegetable broth and add the fresh thyme.
- Bring to a boil, then reduce heat and let simmer for about 40-45 minutes, or until the rice is tender.
- Stir in the sautéed mushrooms, cooked lentils or chickpeas, and evaporated milk.
- Heat through and season with salt and pepper to taste.
Notes
Store leftover soup in an airtight container in the refrigerator for 3-4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American