The day we got from our Thanksgiving travels, I hadn’t been to the store, rummaged through he pantry and fridge… voila, SOUP!
Wild Rice and Mushroom soup
8 cups water
3-4 extra large vegetable bouillon cubes
1 cup wild rice
2 large carrots or 10 baby carrots, chopped
1 cup lentils (optional, makes the soup more hearty less brothy)
8-10 baby portabella mushrooms, rinsed and chopped as finely as you desire
3-4 curly Kale leaves chopped
1 Tbsp onion powder
1/2 tbsp garlic powder
pepper to taste
Directions: Bring 8 cups of water, 3 extra large bouillon cubes, and rice to a boil. Add chopped carrots and lentils. Turn heat down to allow a high simmer for 25 minutes. Add mushrooms, garlic powder, onion powder, and pepper. Simmer for 10-15 minutes. Test the lentils and rice to make sure they are soft enough. Add finely chopped kale at the very end or place in the bottom of your soup bowl and pour soup over the kale to allow it to slightly cook. ENJOY! MY KIDS LOVE THIS SOUP!! They ask for it almost every night.
I also add random items to it: black beans, sweet potatoes, russet potatoes, and I think I even threw in some kidney beans once. I’ll post that recipe later!
Source: WFM 1-10