SoupAmerican

Wild Rice Soup

Name: Wild Rice Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 cup unsweetened almond milk; 1/3 cup raw cashews; 1/4 cup cooked cannellini beans, drained and rinsed; 2 tablespoons white miso paste; 2 teaspoons Dijon mustard; 2 tablespoons extra-virgin olive oil; 1 bunch scallions, white and light green parts, chopped; 1 celery stalk, chopped; 1 large carrot, chopped; 8 ounces cremini mushrooms, sliced; 1 teaspoon sea salt; 4 garlic cloves, minced; 2 tablespoons minced rosemary; 1 bunch of thyme, bundled; 11/4 cups cooked cannellini beans, drained and rinsed; 1/2 teaspoon freshly ground black pepper, more for serving; 4 cups water; 1 cup cooked wild rice; 1 to 2 tablespoons fresh lemon juice; 4 cups chopped kale; Chopped parsley for garnish, optional; Pinches of red pepper flakes, optional

4.2

(10 reviews)

Author:Jeanine Donofrio Total: 0h 45m 22 ingredients 4 servings

This creamy wild rice soup recipe is hearty, cozy, and comforting. Filled with vegetables like carrots, celery, and mushrooms, it's the perfect nourishing meal for a cool fall night.

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Prep Time

0h 10m

Cook Time

0h 35m

Ingredients

Yield

4 servings

Calories

Method

Step-by-step instructions

Make the creamy base: Place the almond milk, cashews, white beans, miso paste, and Dijon mustard in a blender and process until smooth. Set aside.

Make the soup: Heat the olive oil in a medium-large Dutch oven or large pot over medium heat. Add the scallions, celery, carrot, mushrooms, and salt and stir. Cook, stirring occasionally, until the mushrooms are tender, 8 to 10 minutes.

Add the garlic, rosemary, thyme, cannellini beans, pepper, and water and stir. Cover and simmer for 20 minutes.

Remove the thyme bundle and stir in the cashew mixture, rice, 1 tablespoon lemon juice, and kale. Simmer over low heat until the kale is wilted, about 5 minutes. Season to taste and serve with more lemon juice, parsley and pinches of red pepper flakes, if desired.

Author & Creator

Jeanine Donofrio

Source Recipe