Spring Vegetable Rice Soup

This soup is incredibly hearty and healthy, full of beautiful vegetables, mushrooms and tender greens.

Ingredients:
1 cup multigrain rice
4 cups F&L chicken stock
2 cups water
2-3 garlic cloves, peeled and minced
1 cup onion, peeled and chopped
1 leek, roots and tough green ends removed, then chopped
2 cups carrots, peeled and sliced
2 cups fingerling potatoes, scrubbed and chopped
1 cup Shiitake mushrooms, washed and trimmed of any tough ends
2 large handfuls Swiss chard leaves, torn
2 teaspoons fresh thyme leaves
2 tablespoons olive oil
½ teaspoon sweet ground chile pepper
Sea salt and fresh ground pepper

Method:
1. In a large stock pot, heat the olive oil over medium-high heat, then add chopped onion and garlic and sauté until onion is soft and translucent and garlic is fragrant, about 2-3 minutes. Add in chopped carrots, leeks and potatoes and continue to sauté until vegetables are slightly softened, about 4-5 minutes. Add in the rice, chicken stock and water, seasoning with the fresh thyme and sweet ground chile pepper, plus sea salt and fresh ground pepper.

2. Bring soup to a boil, then reduce heat and simmer for 30 minutes, until rice and vegetables are fully cooked and tender.

3. Turn off heat and add the Shiitake mushrooms and greens to the soup, stirring to combine until greens are slightly wilted. Check for seasoning and add additional salt and pepper as desired.