December 2nd, 2014

Leek & Wild Rice Soup

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Leek & Wild Rice Soup

It is definitely soup weather! This easy, creamy soup is perfect for CSA share boxes, in this batch I used about a 1/2 cup of cubed parsnip, but you could also use carrot, celeriac, potato, or any root vegetable. I even think winter squash would work. If you don’t like mushrooms sub another veggie from your Winter CSA Share Box. If you still have leftover turkey, cube it and toss some in. Chicken would work too.

Leek & Wild Rice Soup

The best part about this soup is it’s so easy! Once the vegetables are chopped all that’s left is simmering and stirring. Just set the kitchen timer and go on with your day.

Leek & Wild Rice Soup

Rinse the leeks under cool water to get rid of any dirt hidden in the layers. Here’s a step by step for chopping and cleaning leeks. Cook the veggies just a bit, then add the rice and stock.

Leek & Wild Rice Soup

Leek & Wild Rice Soup

When the rice is tender add the half and half. Just season to taste and add parsley if you have it. Serve warm with crusty bread and salad for a satisfying meal!

Leek & Wild Rice Soup

Leek & Wild Rice Soup

2 tablespoons Butter
1⁄2 cup chopped leeks
1⁄2 cup diced parsnips, carrot, or celeriac
2 cups sliced crimini mushrooms
1 cup wild rice, rinsed
4 cups vegetable or chicken stock
2 tablespoons chopped fresh parsley, optional
1 1⁄2 to 2 cups half & half
salt and pepper to taste

Melt butter over medium heat in a stockpot. Add leeks and parsnips. Cook, stirring occasionally, until leeks begin to wilt and parsnips soften, about 5 minutes. Add mushrooms and cook, stirring occasionally, 3 minutes.

Add wild rice, and stock. Bring to simmer, cover and cook over low heat until wild rice is tender, 40-50 minutes.

When rice is tender, add half and half and parsley if using. Bring to simmer. Taste and add more salt and pepper if needed.

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