This healthy soup recipe is BURSTING with Fall flavors like thyme and sage! It’s the perfect, cozy meal to enjoy on a chilly Winter day. I LOVE the taste of veggies sautéed in grass-fed butter, but you can use any oil that you prefer. Feel free to stir in some shredded chicken for extra protein, and I like to top mine with a dollop of Greek yogurt or sour cream!
1 cup carrots cut into rounds
1 cup celery chopped
1/2 tsp dried sage
1 tsp dried thyme
2-3 tsp garlic paste
1 Tbsp grass-fed butter or oil of choice
4 cups mushrooms chopped
1 cup onion diced
1/4 tsp pepper
1 tsp salt
6 cups vegetable broth
1 cup wild rice
Add butter to a pot over medium heat. Stir in garlic paste and sauté onions until translucent.
Add chopped celery and carrots and cook another minute.
Add chopped mushrooms. Cook for 10 minutes, until reduced in size and sweating.
Add wild rice, dried thyme, dried sage, salt, pepper, and broth. Bring to a boil.
Lower heat to a simmer and cover pot.
Let simmer 45 minutes until rice is cooked (or according to package directions, cook time will depend on the kind of rice you use).
OPTIONAL: Stir in shredded chicken if desired!
Serve warm, topped with yogurt, sour cream, or your favorite toppings!
Yields ~8 cups.
Serving: 1 cup