Description
This Wild Rice Soup is a cozy, creamy, and nourishing dish packed with vegetables, hearty wild rice, and savory herbs. It’s a plant-based twist on classic chicken and wild rice soup—rich in flavor, satisfying, and perfect for cold weather meals.
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 2 celery stalks, chopped
- 2 carrots, chopped
- 16 ounces cremini mushrooms, sliced
- 3 garlic cloves, minced
- 1 tablespoon tamari or soy sauce
- 1 tablespoon white wine vinegar
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 1/2 teaspoon rosemary
- 1 teaspoon sea salt, more to taste
- Freshly ground black pepper, to taste
- 1 cup uncooked wild rice, rinsed
- 6 cups vegetable broth
- 1/2 cup raw cashews
- 1 cup water (for blending)
- Chopped fresh parsley, for garnish (optional)
Instructions
- In a large pot, heat olive oil over medium heat. Add onion, celery, and carrots. Sauté for 5–8 minutes until softened.
- Add mushrooms and cook until they release their juices and soften, about 5–7 minutes.
- Stir in garlic, tamari, white wine vinegar, thyme, rosemary, salt, and pepper. Cook for 1–2 minutes until fragrant.
- Add the rinsed wild rice and vegetable broth. Bring to a boil, then reduce heat and simmer, covered, for 45–50 minutes, or until the rice is tender.
- While the soup simmers, blend cashews with 1 cup water in a high-speed blender until completely smooth.
- Once the rice is cooked, stir in the cashew cream. Simmer for an additional 5 minutes to thicken.
- Taste and adjust seasoning. Serve hot, garnished with chopped parsley if desired.
Notes
- Soak cashews in hot water for 15 minutes if not using a high-speed blender.
- Soup thickens as it sits—add extra broth or water to thin when reheating.
- To make nut-free, substitute cashew cream with 1/2 cup coconut milk or another plant-based cream.
- Prep Time: 15 mins
- Cook Time: 1 hr
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 700mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 0mg
