Need a pick-me-up that won’t ruin your diet but will still satisfy your cravings? Prepare this velvety soup made with wild rice! The rich and savoury flavour is contributed by the vegetables and herbs of autumn.
Make a pot of this creamy wild rice soup the next time you have a day where all you want to do is put on your cosiest sweater and cosy up on the couch. If you were to ask me, I would say that it is the most ideal form of comfort food.
Not only is it comforting and creamy, but it also provides nourishment. Its surface is dotted with vibrant fall vegetables such as carrots, celery, and mushrooms, and the inclusion of nutty wild rice and white beans gives it a lovely and hearty feel. And what about that thick and rich stock?
Yet, no heavy cream nor dairy products may be found within its confines. Instead, it is a healthful and savoury mixture of white beans, cashews, almond milk, and white miso paste. White miso paste is a type of fermented soybean paste. Although it is in no way conventional, you won’t be able to resist going back for a second bowl before you know it.
Wild Rice Soup Recipe Ingredients
If you’ve read this far, you’ve probably realised that this recipe for wild rice soup isn’t like any other you’ve ever tried before. I don’t typically use chicken, chicken broth, or even heavy cream in my soups, but this chicken and wild rice soup recipe calls for all of those things. But, at its core, classic wild rice soup comprises a base of beautiful fall vegetables and rice, so it is not difficult to envisage a version that is vegetarian-friendly. What I use in mine is as follows:
wild rice The delicious broth and substantial fall vegetables go well with the dish’s nutty flavour.
White beans – I leave the rest whole and incorporate part of them into the soup’s creamy base. They provide this healthy soup with an abundance of protein derived from plants. There is no need for chicken!
Cashews and almond milk – Cashews and almond milk are combined with white beans to produce a deliciously creamy consistency in the soup.
Miso paste and Dijon mustard – The use of miso paste and Dijon mustard, both of which are somewhat unorthodox ingredients, elevates this dish to the level of something truly extraordinary by imparting a savoury, umami-rich flavour to the softly creamy broth.
Whole lotta veggies – This creamy wild rice soup is packed with vegetables, including kale, scallions, mushrooms, celery, carrots, and garlic. The kale offers a delightful fresh flash of colour, while the other vegetables increase the soup’s rich, savoury flavour.
Fresh rosemary and thyme – This wild rice soup is wonderful for the fall because of the fresh rosemary and thyme that are used in its preparation.
Lemon Juice – To make everything look better.
To bring out all of the flavours, season it with sea salt and freshly ground black pepper.
Wild Rice Soup Serving Suggestions
This wild rice mushroom soup is an excellent vegetarian main dish because it has rice, beans, cashews, and mushrooms. We frequently serve it alongside a huge chunk of crusty bread or rosemary focaccia and consider that to be dinner; however, if you are in the mood for a more substantial meal, you have a wide variety of options available to you. It would go perfectly with a side of maple-roasted acorn squash, roasted butternut squash, or my Delicata Squash with Apples and Sage. Serve it alongside a traditional baked potato or baked sweet potato, or complement it with a substantial fall salad such as one of the following:
- Shredded Brussels Sprouts Salad
- Farmhouse Farro Salad
- Kale Salad with Carrot-Ginger Dressing
- Butternut Squash Salad
- Sweet Potato Salad
You’re in luck if you have any leftover wild rice soup. On days 2 and 3, this recipe is even better. Also, it can be perfectly frozen for up to two months. Check out this post for some of the best advice I’ve ever received on the subject of freezing soups and stews.
- 1 cup unsweetened almond milk
- ⅓ cup raw cashews
- ¼ cup cooked cannellini beans, drained and rinsed
- 2 tablespoons white miso paste
- 2 teaspoons Dijon mustard
- 2 tablespoons extra-virgin olive oil
- 1 bunch of 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
- 1¼ cups cooked cannellini beans drained and rinsed
- ½ 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
- Create the velvety base by Blending the almond milk, cashews, white beans, miso paste, and Dijon mustard until smooth. Put aside.
- Prepare the soup with Olive oil should be heated over medium heat in a Dutch oven or large pot that is medium to large in size. Stir in the scallions, celery, carrot, mushrooms, and salt. For around 8 to 10 minutes, while tossing regularly, cook the mushrooms until they are soft.
- Stirring is required after adding the garlic, rosemary, thyme, cannellini beans, pepper, and water. Cover and simmer for 20 minutes.
- Remove the bundle of thyme and then toss in the cashew mixture, rice, one tablespoon of lemon juice, and kale. Cook the kale over low heat for about five minutes, or until it has become wilted. Serve with additional lemon juice, parsley, and pinches of crushed red pepper flakes, if preferred, after seasoning to taste.
The soup will get thicker if you let it sit for a while before serving it, so plan accordingly. If it becomes too thick, you can add up to one cup of additional water and stir it in if you want to.
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