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Best Wild Rice Soup (Family Favorite!)

Wild rice soup
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4.7 from 48 reviews

This wild rice soup recipe is impossibly creamy, packed with flavor and full of tender veggies and hearty rice. Everyone asks for the recipe—it’s that good.

Ingredients

Scale
  • 1/2 cup cashews*
  • 1 medium yellow onion
  • 2 celery ribs
  • 3 medium carrots
  • 8 ounces baby bella mushrooms
  • 6 cloves garlic
  • 2 tablespoons olive oil
  • 1 tablespoon dried thyme
  • 1 tablespoon dried oregano
  • 8 cups vegetable broth
  • 1 cup wild rice (not a wild rice blend)
  • 2 teaspoons kosher salt, divided
  • 2 15-ounce cans white beans, drained and rinsed
  • 1/2 teaspoon black pepper
  • 2 teaspoons dried sage
  • 1 tablespoon soy sauce, tamari, or liquid aminos

Instructions

  1. Place the cashews in a bowl and cover them with water. Leave them to soak while you make the recipe.
  2. Dice the onion. Thinly slice the celery. Cut the carrot into rounds. Slice the mushrooms. Mince the garlic.
  3. Add the olive oil to a Dutch oven. Add the onion, celery and carrot and cook, stirring occasionally for 5 minutes until lightly browned. Add mushrooms and saute for 2 minutes. Add garlic, thyme and oregano and stir for 2 minutes.
  4. Add the broth, wild rice, 1 1/2 teaspoon kosher salt, and black pepper. Bring to a simmer. Simmer uncovered for 20 minutes. Then add the beans (drained and rinsed), and continue to simmer uncovered for 30 to 35 minutes more, or until rice breaks open.
  5. Using a liquid cup measure, carefully remove 2 cups of the hot soup (including broth, veggies and rice) to a blender. Add 1 cup water. Drain the cashews and add them to the blender, along with the dried sage. Blend on high for about 1 minute until creamy. Then pour the creamy mixture back into the soup.
  6. Add the soy sauce and the remaining 1/2 teaspoon kosher salt. Taste, and adjust seasonings as desired. Garnish with fresh ground pepper.

Notes

*I like to use raw cashews, but roasted also work. If your cashews are salted, you may need to adjust and add a little less salt at the end. For a nut allergy, go to Wild Rice Mushroom Soup.

Leftover storage: Leftover wild rice soup stores well in an airtight container in the refrigerator for up to 5 days. The soup thickens as it sits because the wild rice continues to absorb liquid. When reheating, add a splash of vegetable broth or water to reach your desired consistency, then warm over medium heat on the stovetop, stirring occasionally.

Freezing info: This soup also freezes well for up to 3 months. Thaw overnight in the refrigerator, then reheat gently on the stovetop, adding liquid as needed.

Chicken adder: While this recipe is vegan, you can also add cooked shredded chicken if you like for a protein-packed variation. Add it during the last 10 minutes of cooking.

Find it online: https://www.acouplecooks.com/wild-rice-soup/