Wild Rice and Winter Vegetable Soup
1 Tbsp. olive oil
1-1½ c. small-medium diced winter squash (mix in a little diced sweet potato if desired)
1-1½ c. small-medium diced potatoes
½ c. small diced carrots
¼ c. diced onion
¼ c. small diced radish or turnip (optional)
1 clove garlic, minced or pressed
½ tsp. thyme
¼ c. wild rice *see note below
¼ c. red wine
4 c. chicken or vegetable broth, plus more if needed
2 Tbsp. tomato paste
Salt and pepper
In a soup pot, saute the winter squash, potatoes, carrots, turnip, onion, and garlic in olive oil for about 3 minutes, until the onion is soft and aromatic.
Add the remaining ingredients, bring to a low simmer, cover and cook for 15-30 minutes, or until the veggies are firm-tender, and the wild rice is somewhat soft (to your desired texture). Check once or twice and add more broth if needed.
*Note: This recipe assumes you'll use hand harvested wild rice; it is grey-brown colored and cooks more quickly than "black" wild rice. If you use the harder, black wild rice, I'd suggest pre-cooking it, then adding to the soup once the veggies are firm-tender.
Recipe created or adapted by Liz Talley, Urban Graze
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