Comforting Wild Rice Soup

Ingredients

6 Cups of Vegetable Stock (or Chicken Stock)

1 Cup Wild Rice (uncooked)

8 Ounces Baby Bella Mushrooms, sliced

4 Cloves Garlic, minced

2 Medium Carrots, diced

2 Ribs Celery, diced

1 Pepper, diced

1 Large Sweet Potato (approx. 1 lb.), peeled and diced

1 Small White Onion, peeled and diced

1 Bay Leaf

1 Tablespoon 'Old Bay' Seasoning

1 Tablespoon Seasoning Salt

4 Tablespoons of Butter

1/4 Cup All-Purpose Flour

1 1/2 Cups Milk (or Half & Half)

2 Handfuls of Kale, roughly chopped with thick stems removed

Salt and Pepper to Taste

1.  HEAT 1 Tablespoon of Butter win a large stockpot over medium-high heat.  ADD Onion and SAUTE' for 5 minutes, STIRRING occasionally until soft and translucent.

2.  STIR in Garlic and COOK for an additional 1-2 minutes, STIRRING occasionally until fragrant.

3.  ADD in Vegetable/Chicken Stock, Wild Rice, Mushrooms, Carrots, Celery, Sweet Potato, Bay Leaf, and Seasonings.  STIR to combine.

4.  Continue COOKING until the soup reaches a simmer.  Then REDUCE heat to medium-low, COVER, and SIMMER for 45 minutes or until Rice is tender, STIRRING occasionally.

5.  Meanwhile, during the final 10 minutes that the soup is simmering, PREPARE your Roux in a separate saucepan on the stove.  In it, COOK the remaining 3 Tablespoons of Butter over medium-high heat until melted.  WHISK in the flour until combined and COOK for 1 minute.

6.  Gradually ADD in the Milk and WHISK until combined.  Continue cooking, STIRRING frequently, until the mixture nearly comes to a simmer and has thickened (it should be very thick).

7.  ADD the Roux and Kale to the soup and STIR gently until combined.  SEASON with Salt and Pepper.

8.  SERVE warm or transfer to a sealed container and REFRIGERATE for up to 4 days.  ENJOY!

For a printable version of this recipe, please go here:

https://docs.google.com/document/d/1a9kmzS16XHEsAA4U8jVmlWfJRV4wjasVat04r6Xonzg/edit?usp=sharing