creamy wild rice & mushroom soup
 
Prep time
Cook time
Total time
 
Curl up on a cool evening and enjoy this warm and creamy wild rice & mushroom soup! Plant-based and gluten-free!
Author:
Recipe type: dinner
Cuisine: American
Serves: 6
Ingredients
  • 1 quart vegetable broth
  • 1 cup wild rice
  • 1 small container white button mushrooms, washed and chopped
  • 3 celery ribs, washed and diced
  • 1 cup pre-shredded carrots
  • ½ cup cashews
  • 1 can white cannellini beans, drained and rinsed
  • 4 small cloves of garlic
  • 1 small white onion, peeled and chopped or 1 large shallot, peeled and chopped
  • ¼ t. Himalayan salt
  • ½ t. garlic powder or granules
  • ¼ t. sage
  • ½ t. thyme
  • ⅛ t. cayenne
  • water
  • FEEL FREE TO ADJUST HERBS AND SPICES TO YOUR TASTE. :)
Instructions
  1. Cook the rice in the broth for 30-45 minutes (follow package for time, but NOT for measurements) in a large soup pot.
  2. Sautee onion or shallot, mushrooms, carrots, and celery until tender.
  3. In a high-speed blender, such as a Blendtec, add garlic and run on high until pureed.
  4. Add cashews with JUST enough water to barely cover the tops. Run blender on high until the consistency of thick whipped cream.
  5. Add beans and run blender again on high, adding water little by little IF needed to help the blender run. Blend until smooth and the consistency of hummus.
  6. When the rice is done cooking, add the veggies and the cream to the pot. Stir slowly to avoid splashing, until everything is well mixed. Serve warm and enjoy!
Recipe by Fix Your Eyes on Him at https://fixyoureyesonhim.com/?p=2079