A cozy, fall-forward soup loaded with wild rice, mushrooms, sweet potato, and kale—finished with a silky cream sauce. This pot comes together easily on a weeknight and sings with The Olive Leaf Tuscan Herb Olive Oil and Bolognese Herbal Salt.

Ingredients

For the soup

• 3 Tbsp Tuscan Herb Olive Oil
• 1 onion, chopped
• 2 ribs celery, diced
• 2 Tbsp chopped garlic
• 2 tsp Bolognese Herbal Salt, plus freshly ground pepper
• 4 cups vegetable stock
• 3 cups water
• 1 cup wild rice (rinsed)
• 2 carrots, diced
• 1 sweet potato, peeled and chopped
• 16 oz mixed mushrooms (Cremini & Baby Bella), sliced
• 2 handfuls kale, thick stems removed, chopped

For the cream sauce

• 3 Tbsp butter
• 1/4 cup flour
• 1 1/2 cups milk
• 2 tsp Bolognese Herbal Salt

To serve (optional): shredded Parmesan

Instructions

1. Sauté the aromatics. Heat Tuscan Herb Olive Oil in a large stockpot over medium-high. Add onion; cook ~5 minutes until soft and translucent. Stir in garlic, celery, Bolognese Herbal Salt, and a few grinds of pepper; cook 2 minutes until fragrant.
2. Simmer the rice. Add vegetable stock, water, and wild rice. Cover, bring to a boil, then reduce to a gentle simmer for 20 minutes.
3. Add the veggies. Stir in carrots, mushrooms, and sweet potato. Return to a boil, then lower heat and simmer 10 minutes.
4. Make the cream sauce. In a small saucepan, melt butter over medium heat. Whisk in flour and Bolognese Herbal Salt; cook 1 minute. Slowly whisk in milk; cook, whisking, until slightly thickened and nearly simmering.
5. Finish the soup. Pour the cream sauce into the pot and add kale. Stir until kale wilts and soup thickens slightly. Remove from heat.
6. Serve. Ladle into bowls and finish with Parmesan if you like.

Tips & Variations

• Dairy-free: Swap butter for olive oil and use unsweetened oat or almond milk; or skip the cream sauce for a lighter broth.
• Gluten-free: Use a 1:1 gluten-free flour blend or thicken with a cornstarch slurry (1 Tbsp cornstarch + 2 Tbsp cold water).
• Protein add-ins: Stir in shredded rotisserie chicken, browned Italian sausage, or a can of drained white beans.
• Make-ahead: Wild rice continues to absorb liquid in the fridge—thin leftovers with warm stock the next day.

Pair It

• Drizzle a slice of crusty bread with Tuscan Herb Olive Oil (or dunk in a 50/50 mix of Tuscan Herb + Traditional Balsamic).
• Bright salad on the side: greens, apple, toasted walnuts, and Lemon White Balsamic.