CREAMY WILD RICE, MUSHROOM, AND WHITE BEAN SOUP
I absolutely adore this soup for everything that It has to offer. It’s childhood all over again…. but better.
Its brothey with the perfect touch of creaminess, thick yet still light, fragrant from the wild rice, and meaty from the mushrooms. Yet again, cashews reign supreme for the creating a creaminess that matches that of real heavy cream.
*NUT FREE VERSION SEE NOTES* For those of you with a nut allergy I did test this with a coconut milk substitution, and where It did not get as creamy, It was still delicious!
This recipe was inspired by the lovely and talented Making Thyme For Health!
I n g r e d i e n t s
3/4 cashews, soaked (measured then soaked)
1/2 cup cooked wild rice ( more to taste )
2 tbsp ghee or vegan butter ( recommend over olive oil but can be substituted)
1 yellow onion, diced
3 large carrots, sliced into coins
1 cup celery, chopped
3 garlic cloves , minced
1 tsp dried thyme
1 bay leaf ( highly recommend )
10 oz baby Bella mushrooms, rough chopped
1 32 oz vegetable broth
1 tbsp tamari
1 tbsp nutritional yeast
1 can great northern beans, rinsed and drained
1 cup almond milk
1 tbsp arrowroot starch
1 tbsp white wine vinegar
1 tsp sea salt
1/4 tsp pepper.
D i r e c t i o n s
Soak your cashews for a minimum of 4 hours OR pour boiling water over cashews and allow 1 hour to soak.
Cook your wild rice according to instructions on packet. I cooked 1 cup wild rice to have extra for the week and to add into soup leftovers as I pleased. You can do this step ahead of time!
In a large soup pot heat ghee over medium heat. Add the onion and a pinch of sea salt, saute for about 3-4 minutes or until translucent. Add the celery, carrots, garlic and mushrooms and stir to combine. Saute another 2-3 minutes. Add your thyme and bay leaf, stir again, and continue to cook another 5-7 minutes.
Add your vegetable broth, sea salt, tamari, and nutritional yeast. Stir.
Drain your cashews. Add to a high speed blender with your almond milk and arrowroot starch— blending for about 20-30 seconds or until completely smooth.
Pour your mixture into the soup pot, stirring well to combine. Add your beans.
Bring your soup to a boil. Once It is boiling reduce heat to a simmer for about 12-15 minutes.
Turn off the burner, and stir in your cooked wild rice and your white wine vinegar.
Allow soup to cool and thicken for another 20 minutes or so!
*** NOTE: I also tested a nut free version of this soup. Sub the almond milk and cashews for 1 full fat can of coconut milk blended with the arrowroot powder instead. Where the soup does not get as thick as with the cashews It is still delicious!