Wild Rice Soup

Name: Wild Rice Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 serving
Ingredients: 1 cup unsweetened almond milk; ⅓ cup raw cashews; ¼ cup cooked cannellini beans; 2 tablespoons White miso paste; 2 teaspoons Dijon mustard; 2 tablespoons extra-virgin olive oil; 1 bunch scallions; 1 celery stalk; 1 large carrot; 8 ounces cremini mushrooms; 1 teaspoon sea salt; 4 garlic cloves; 2 tablespoons minced rosemary; 1 bunch of thyme; 1¼ cups cooked cannellini beans; ½ teaspoon freshly ground black pepper; 4 cups water; 1 cup cooked wild rice; 1 to 2 tablespoons fresh lemon juice; 4 cups chopped kale; Chopped parsley for garnish; Pinches of red pepper flakes

User Reviews

5.0

204 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings
4
Course
Soup
Cuisine
American

Wild Rice Soup

Iris Warren

Report

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.

Share:

I Made This!

153 people made this

Print

43 people printed this

Save this

122 people saved this

Ingredients

Servings

Creamy base

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

Soup

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
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

Add to Shopping List

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.