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.
- 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
- Place the cashews in a bowl and cover them with water. Leave them to soak while you make the recipe.
- Dice the onion. Thinly slice the celery. Cut the carrot into rounds. Slice the mushrooms. Mince the garlic.
- 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.
- 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.
- 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.
- Add the soy sauce and the remaining 1/2 teaspoon kosher salt. Taste, and adjust seasonings as desired. Garnish with fresh ground pepper.
*We used raw cashews. 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.
- Category: Soup
- Method: Stovetop
- Cuisine: Plant Based
Keywords: Wild Rice Soup