Ingredients
Scale
- 2 tablespoons olive oil
- 4 large carrots, peeled and sliced into ¼ inch thick rounds
- 1 large onion, diced
- 1 bulb fennel, diced
- 12 ounces baby Portobello mushrooms, broken into bite sized pieces
- 1 teaspoon ground coriander
- 1 teaspoon freshly ground black pepper
- ¾ cup wild rice
- 32 ounces low sodium chicken or vegetable stock
- 16 ounces water
- ½ teaspoon kosher salt
- 2 cups kale leaves, torn into bite sized pieces
- ½ bunch fresh dill, stems removed
Instructions
- Heat a large stockpot over medium high heat. Once hot, add the oil followed by the carrots, onion, fennel, and mushrooms. Add the coriander and pepper. Sauté for about 10 minutes, stirring frequently, until starting to brown.
- Add the wild rice and sauté for an additional 2 minutes. Add the chicken or vegetable stock and water. Bring the mixture to a boil, reduce it to a simmer and cover. Cook according to package instructions on the rice. Mine took about 40 minutes to become tender and plump.
- Once the rice is cooked, add salt and kale. Cook uncovered for about 5 minutes until the kale is wilted. Serve immediately with dill. Soup may also be stored in an airtight container in the refrigerator for up to 3 days or frozen in an airtight container for up to 3 months. Reheat in the microwave in 1 minute increments, stirring in between, until warmed through.
- Prep Time: 15 minutes
- Cook Time: 50 minutes