Wild Rice Soup with Extra Vegetables Recipe

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2 Tablespoons butter

1 onion, chopped

2 Tablespoons minced garlic

¼ cup gluten-free flour

2 quarts chicken broth (switch to vegetable broth for vegan)

4 cups water

4 cups chopped carrots

2 cups chopped celery

2 cup chopped white mushrooms

1 bay leaf

2 Tablespoons dried parsley

1 Tablespoon dried thyme

1 cup rice

¼ teaspoon salt

½ teaspoon black pepper


  1. In a large 5 quart pot over medium heat melt butter, add onion and minced garlic. Toast for 2-3 minutes. Stir in flour and cook another 2 minutes.
  2. Slowly whisk in 1 cup of chicken broth. Pour the remaining chicken broth, water, carrots, celery, mushrooms, bay leaf, parsley, thyme, rice, salt and pepper.
  3. Bring mixture to a simmer. Cover pot and reduce heat to a low heat.
  4. Cook for 30-35 minutes. Or until rice is fully cooked and tender.

Original recipe and nutrition information visit: Wild Rice Soup with Extra Vegetables @ veggiebalance.com

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