- 2 tablespoons vegetable oil
- 1 cup diced yellow onion
- 1/2 cup diced celery
- 1/2 cup diced carrots
- 1/2 cup diced red bell peppers
- 3 cloves garlic, minced
- 1 pound button mushrooms, sliced
- 2 teaspoons dried thyme leaf
- 1/2 cup white wine
- 1 cup wild rice (or wild rice blend)
- 6 cups vegetable broth
- 1 cup roughly-chopped spinach
- 1 cup whole milk (or cream, if preferred)
- Ground black pepper
In a large Dutch oven or stockpot, heat the oil over medium-high heat. Sauté the onion, celery, carrots and bell peppers for 5 to 10 minutes before adding the garlic, mushrooms, thyme, white wine and a pinch of salt. Cook for a few minutes until the mushrooms start to soften. Add the rice and broth and stir well. Bring to a boil, reduce the heat, cover and simmer 30 minutes or until rice is tender. Add the spinach and cook for a few more minutes. Stir in the milk and season to taste with salt and ground black pepper. Serve warm.
The rustic, hearty flavors of this soup complement simple roasted meats or poultry. Feature the soup as an entrée accompanied by a crisp Waldorf salad or garlic bread. Toasted pine nuts make a nice garnish.
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