Entree: Wild Rice Tomato Bisque Soup

Makes 4 servings

Supplies

• 1 cup uncooked wild rice
• ½ large yellow onion, about 2 cups, diced
• 3 garlic cloves, minced
• 3 tbsp tomato paste
• 1 tbsp smoked paprika
• 4 cups chicken stock
• 1 cup heavy cream
• 2 tbsp butter
• Bunch of kale, 4 cups
• ⅓ cup canned diced tomatoes

For the wild rice:

Choose which ever method you prefer, stove top, baking, Instapot, etc.

You can find these cooking methods on our blog page:)

For the soup:

1. Dice the onions, mince the garlic and set aside. Remove the stems from the kale and roughly chop.
2. Add the butter to a large sauté pan on medium heat. Once melted, add the onions and stir occasionally until translucent, about 5 minutes. Add the minced garlic and cook for one more minute stirring constantly.
3. Add the kale and stir constantly until the kale has wilted, about 2 minutes.
4. Add the tomato paste and paprika, stir until the tomato paste has darkened, about 3 minutes.
5. Add chicken stock and tomatoes and bring to a simmer.
6. Add the cream and wild rice and cook until the soup has thickened, 10-15 minutes.