Now that winter is coming, it’s time for watching classic movies, snuggling on the couch with the pooch, and eating hot soup.  Ahh, soup.  Consuming it in the winter is like a mother’s embrace after a bad day.  This recipe is time-tested— it’s been passed down from one generation to the next.  Grandma’s Wild Rice Soup is the much-needed shelter in a winter storm. Adding Jenny’s Baked at Home CBD Infused Olive Oil is the antidote to your unpleasant ailments.  The combination of nutritious wild rice, beneficial CBD infused olive oil, and soothing broth will make you want Grandma’s soup all year long.  True story.

Did you know wild rice isn’t considered rice?  I know— Earth-shattering news.  It’s actually from four species of semi-aquatic grass.  The flavor is perfect for cold nights with earthy, nutty, and toasted undertones.  It is an excellent source of fiber, folate, magnesium, phosphorus, manganese, zinc, vitamin B6, and niacin.  It’s also considered a complete protein.

This soup is easy to make.  Don’t even think about grabbing that bland can of soup that’s been lounging in your cupboard.  In less time than the length of your favorite Netflix show, you’ll have nutrient-rich soup with the benefits of CBD oil.

:: Jenny’s Grandmother’s Wild Rice Soup (with CBD Infused Olive Oil) :: 

Servings: 4-6 // Total Time: 35 minutes

¾ cup wild rice
2 ¾ cup water
2 tablespoons Jenny’s Baked at Home CBD Infused Olive Oil
2 tablespoons butter, unsalted
3 carrots, finely diced (about 1 cup)
3 stalks of celery, chopped
1 large onion (about 2 ½ cups)
¼ cup all-purpose flour
2 quarts organic chicken broth
½ teaspoon salt
¾ cup heavy cream, hot
3 tablespoons dry sherry
¼ minced chives, garnish
3 tablespoons chopped parsley, garnish


In a medium saucepan, combine the rice, CBD infused olive oil and water. Bring to a boil. Reduce heat to low, and cover. Simmer for 30 minutes.

Meanwhile, in a Dutch oven, add butter, onion, celery, and carrot. Sauté until almost tender. Stir in flour until blended, cook for 2 minutes. Slowly stir in broth. Add the rice mixture and any remaining liquid. Bring to a boil. Stir until slightly thickened, about 2 minutes. Reduce heat. Stir in sherry, cream, rosemary and salt. Simmer uncovered until rice is tender, about 20 minutes. Garnish with chives and parsley.


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