A warming soup made with a blend of veggies, greens, and wild rice in a zesty creamy broth. Perfect for autumn and can be refrigerated for up to 4 days.
1: Heat an extra 1 tablespoon of butter in a large stockpot over medium-high heat.
2: Add onion and sauté for 5 minutes until soft and translucent.
3: Stir in the garlic and cook for an additional 1-2 minutes until fragrant.
4: Add vegetable stock, wild rice, mushrooms, carrots, celery, sweet potato, bay leaf, and Old Bay seasoning to the pot.
5: Stir to combine and continue cooking until the soup reaches a simmer.
6: Reduce heat to medium-low, cover, and simmer for 45 minutes until the rice is tender.
7: In a separate saucepan, cook 3 tablespoons of butter over medium-high heat until melted.
8: Whisk in the flour until combined, and cook for 1 minute.
9: Gradually add in the milk, whisking until combined and thickened.
10: Add the cream sauce and kale to the soup, stirring gently until combined.
11: Taste and season with salt and pepper as needed.
12: Serve warm, or refrigerate in sealed containers for up to 4 days.
