Wild Rice Soup

Enjoy this Cozy Fall Recipe that will be guaranteed to warm you up using Wabanaki Maple Syrup, 100% Indigenous maple syrup. This recipe contains Chipotle Infused Maple Syrup to heat up your soup and soul!

Ingredients

• 6 cups vegetable stock (or chicken stock)
• 1 cup uncooked wild rice
• 8 ounces baby bella mushrooms, sliced
• 4 cloves garlic, minced
• 2 medium carrots, diced
• 2 ribs celery, diced
• 1 largesweet potato, peeled and diced
• 1 small white onion, peeled and diced
• 1 bay leaf
• Use 2-3 fresh sage leaves
• 1/4 cup of Chipotle Infused Maple Syrup
• 1 (14-ounce) can unsweetened coconut milk (or see cream sauce option below*)
• 1/2 cup of green beans 
• 3/4 cup of corn
• Salt and Pepper to taste

Method

1. Saute vegetables using 1 tablespoon butter or olive oil in large stockpot over medium-high heat. Add onion and sauté until soft. Stir in the garlic and cook an additional 1-2 minutes.
2. Add in the vegetable stock, wild rice, mushrooms, green beans, carrots, celery, corn and sweet potato. As well add bay leaf and fresh Sage. Stir to combine.
3. Continue to cook until the soup reaches a simmer and then reduce heat to a medium-low, cover and for 35 to 45 minutes or until the rice is tender.
4. Add the coconut milk or heavy cream to the soup, stir gently until combined. Add Chipotle Maple Syrup, and season with salt and pepper as needed.
5. Serve warm and enjoy!