The very long slow cooking gives this soup great flavor and texture – not unlike your grandma’s barley soup but without the gluten! The spinach can be omitted, if you aren't a fan of greens in soup.
Author: Foods Matter
Recipe type: Soup
Cuisine: American
Serves: 6 servings
Ingredients
2 tablespoons olive oil
1 large onion, diced
4 celery stalks, diced
1 piece of lemongrass, cut in 4 pieces
⅔ cup brown rice
¾ cup dry white wine
7½ cups vegetable stock
2 tablespoons wild rice
5 to 6 ounces baby spinach leaves
Sea salt, to taste
Freshly ground black pepper, to taste
Instructions
Heat the oil in a large pan and add the onions and celery. Cover and sweat the vegetables for 20 to 25 minutes or until they are soft.
Add the lemon grass and brown rice and sauté for 2 minutes. Add the wine and stock, bring the soup to a boil, reduce the heat to low, and cover. Let the soup simmer for 1 hour.
Add the wild rice and continue to cook for another 30 minutes.
Season the soup with salt and pepper, and stir in the spinach to wilt.