This soup is super basic. A lot of my soups are based off of four or five ingredients and additions and spices here and there can make all new soups. Here I'm incorporating wild rice and rosemary to give this another flavor.
1/2 cup onions, chopped
1 1/2 cups celery, chopped
1 cup carrots, chopped
1 cups mushrooms, sliced
1/2 cup kale, chopped
1/8 cup fresh parsley, chopped
1 tbsp thyme, chopped (fresh or dried)
1 tbsp sage, chopped (fresh or dried)
1 tbsp rosemary, chopped (fresh or dried)
1 cup wild rice, dry
In a large pot on your stove or in your slow cooker, combine all the ingredients except for the wild rice and cook for about an hour at medium high on your stove, or in your slow cooker. I like to cook the rice separate and add it into individual bowls at the end so the rice doesn't absorb all the liquid.
I cooked the wild rice in my rice cooker - the directions on the package said 1 part rice, 4 parts water, but I did 1 cup rice, 3 cups water instead and the rice came out great.
Add a heaping amount of wild rice to each bowl and serve the soup over the rice. Add salt and pepper to taste.