One of the best soups you’ll make all fall… Period! It’s hearty, filling, yet healthful as it’s full of good for you veggies. If you make any soup this fall, it needs to be this one. SO good.
1 tablespoon olive oil
1 onion - chopped
4 stalks celery - sliced
3 carrots - chopped
Kosher salt and freshly cracked pepper
4 garlic cloves - minced
1/2 teaspoon red pepper flake
1 tablespoon fresh thyme leaves
1 tablespoon fresh minced rosemary
1 tablespoon fresh minced sage
1 pound mixed mushrooms
1 small sweet potato - peeled and cubed
1 cup peeled and cubed butternut squash
3/4 cup wild rice
4 cups chicken or veggie stock, plus more if you want a thinner soup
1 Parmesan rind
1 cup half & half or whole milk
3 cups baby spinach or kale
1 cup grated Parmesan
Zest and juice 1 lemon
Heat a soup pot over medium heat. Add the olive oil, onion, celery, and carrot with a generous sprinkle of salt and pepper. Let cook until veggies are golden in color - about 8 to 10 minutes. Add the garlic, pepper flake, thyme, rosemary, and sage. Stir together and cook for one minute. Add the mushrooms in 3 batches with a dash of salt in between each batch to help wilt them down quicker, once wilted, add the next batch until all the mushrooms are cooked down. Add the sweet potato, squash, rice, stock, parmesan rind and bring to a boil. Simmer until rice and veggies are cooked through - this may take some time as wild rice takes awhile to cook, to be sure check the package directions for exact time. When finished, add the milk, greens, parmesan, lemon zest and juice. Stir everything together. Remove Parmesan rind. Taste for seasoning and add more salt if needed. Ladle in bowls and top with more parmesan if desired.