Autumn Wild Rice & Veggie Soup

2 tbsp olive oil

1 medium onion, diced

6 carrots, cut into 1/4 “ pieces

4 celery stalks, cut into 1/4” pieces

3 cloves of garlic

6 cups of vegetable or chicken stock

1 large sweet potato, cut into 1/4” pieces

1 1/2 cups of wild rice

1 bay leaf

6 sprigs of fresh thyme, or 1 1/2 tsp of dried thyme

2 tbsp of fresh parsley or 2 tsp of dried parsley

4 tbsp of butter

2 tbsp of cornstarch

1 cup of heavy whipping cream (sub can of coconut milk for vegetarian option)

Salt

Fresh ground pepper

Directions

Heat oil in a Dutch Oven over medium heat. Add in onions, carrots, and celery. Cook 5 minutes. Then add in garlic and cook for another minute. Remove from pan.

Add stock, wild rice, bay leaf, fresh thyme and parsley to Dutch Oven. Cook for 20 minutes.

Add the cooked onions, celery, and garlic back to the pot. Add the sweet potato and cook an additional 40 minutes or until the rice is completely cooked.

Add butter to a small sauce pan. Once melted, add cornstarch and stir until it becomes a paste. Add in 1 cup of heavy whipping cream. Stir until it thickens and is smooth.