Low Carb Autumn Wild “Rice” and Mushroom Soup
How to Make It
Step 1
Line a baking sheet with parchment paper and add the walnuts. Broil in the oven for 5 minutes until slightly darker in color and fragrant, then set aside. Finely dice the onion and celery, slice the mushrooms, cut the carrot into ½ discs, cube the pumpkin, and mince the garlic.
Step 2
Add the olive oil and butter to a stockpot over medium heat. Add the onions, carrots, and celery and saute for 3-5 minutes. Add the garlic and cook for 1 more minute.
Step 3
Add the mushrooms and saute for 5 minutes. Add the pumpkin, bay leaf, paprika, crushed red pepper, black pepper, and chicken broth. Stir and bring to a simmer.
Step 4
Reduce the heat to medium-low, cover and simmer for 10 minutes. Meanwhile, chop the walnuts until they become the size of rice. You can also pulse in a food processor; just ensure you don’t blend until too fine.
Step 5
Add the walnuts to the pot and cook for 5-10 more minutes until the pumpkin is soft. Add the kale and heavy cream. Taste and season if needed.
Step 6
Ladle the soup into bowls. Garnish with fresh herbs and serve!
Ingredients
- Walnuts – 1 cup
- Extra virgin olive oil – 1 tbsp
- Butter – 1 tbsp
- Onion – 0.5 medium – 2 1/2″ diameter
- Garlic – 2 clove
- Carrots, raw – 2 small – 5 3/4″ long or less
- Celery – 1 medium – stalk – 7 1/2″ to 8″ long
- Mushrooms – 400 g
- Pumpkin – 200 g
- Bay Leaf – 1 leaf
- Paprika – 0.5 tsp
- Crushed Red Pepper Flakes – 0.5 tsp
- Chicken broth – 4 cup
- Kale – 2 cup
- Heavy cream – 1 cup
- Salt – 0.5 tsp
- Black pepper – 0.5 tsp