We live in Minnesota, the home of wild rice soup recipes. We are always looking for more options to cook wild rice. If it is not in a casserole, it might be in pancakes. I had some really delicious wild rice pancakes the other day at a restaurant. You would think that they would be heavy and gritty but they were not. I am on the search for that recipe now.
This soup is a hearty vegetable soup recipe which is partly pureed. As with any vegetable soup recipe, you can make it your own, take what you need, and add what isn’t there. I skipped the hot sauce on my share of this one, but my husband thought it made this soup complete. To each his own. Enjoy.
Ingredients:
3/4 c. brown rice
1/4 c. wild rice
1 tsp. salt
2 c. sliced portabella mushrooms
1 small yukon gold potato cut into small pieces
2 c. asparagus cut into 1” pieces
1 c. kale roughly chopped and stems taken out
1 c. chopped onion
1 c. chopped celery
3/4 c. chopped carrots
6 c. vegetable stock
1/2 tsp. dried thyme
1/4 tsp. California pepper
1/2 Tuscan Sunset (Penzey’s) (Italian seasoning blend)
1 Tbs. Soy Sauce
1 Tbs. hot pepper sauce
1 Tbs. parsley
Directions:
Put both types of rice in a medium saucepan with 3 cups of water and a teaspoon of salt. Bring to a boil. Turn heat down to simmer, cover and cook for 45 minutes until rice is tender.
Snap tough end off of asparagus. Cut into 1” pieces. Steam in a pan or in microwave for a minute and a half and then set aside.
Cut potato in small pieces and put in microwave for 2 minutes. Chop onion, celery, carrots and onion.
Coat the bottom of large soup pan or Dutch oven and put over medium heat. Add potato, onions, celery, and carrots and sauté with thyme, pepper, and parsley and Tuscan Sunset seasoning for 4-5 minutes, stirring occasionally until tender.
Add vegetable stock to vegetables and simmer. When rice is done, put half of rice in blender and add vegetables and liquid from pot to top off blender. Blend this and return to pot with remainder of cooked rice. Simmer on low heat for 10 minutes.
Stir in soy sauce, cut asparagus, mushrooms, and kale. Bring back to simmer and cook for 2-3 minutes. Serve with warm baguette. Hearty, healthy, and great tasting soup.
On the last simmer with asparagus and mushrooms added at the end.
