Ingredients
• The “Rice”: 1 cup Wild Rice (wild rice is technically a grass seed and is naturally gluten/flour-free).
• The Veggie Base: 1 lb fresh Mushrooms (sliced), 2 medium Carrots (sliced), and 2 stalks Celery (diced).
• The Greens: 2 cups fresh Spinach or Kale (chopped).
• The Creamy Secret: 1 cup heavy cream or full-fat coconut milk (ensures it is sugar-free).
• Aromatics: 1 medium Onion (diced), 3 cloves Garlic (minced), and fresh Rosemary or Thyme.
• Liquid Gold: 6 cups Vegetable or Chicken broth (check for no added sugars).
• Seasoning: Sea salt and black pepper to taste.
Preparation Steps
1. Sauté the Veggies: In a large pot, sauté the onions, carrots, and celery in a little olive oil until softened. Add the mushrooms and garlic, cooking until the mushrooms are golden and fragrant.
2. Simmer the Rice: Stir in the wild rice and herbs, then pour in the broth. Bring to a boil, then reduce heat and simmer for about 40–45 minutes until the wild rice is tender and has started to “bloom.”
3. The Creamy Finish: Stir in the heavy cream (or coconut milk). To make it extra thick without flour, you can blend one cup of the soup and stir it back in!
4. Wilt the Greens: Add your fresh spinach or kale at the very end. The residual heat from the soup will wilt them perfectly in just 1–2 minutes, keeping them bright green like in your picture.
5. Final Seasoning: Adjust your salt and pepper. Serve hot with a sprig of fresh rosemary on the side.
Why This Fits Your “Healthy Treasure” Collection
• Naturally Flourless: Traditional creamy soups use a flour-based “roux” for thickening; this version uses the natural starch of the wild rice and heavy cream to reach that perfect consistency.
• Immune Support: Mushrooms are a powerhouse for the immune system, and the fresh greens provide essential vitamins for that healthy hair and skin glow.
• Low Glycemic: Wild rice has a lower glycemic index than white or brown rice, helping to keep your energy levels stable.