Creamy Cashew Wild Rice Soup with Mushrooms
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Serves: 4
Ingredients
  • ⅓ cup raw cashews, soaked for 4 to 24 hours in water
  • 1 small onion, diced
  • 1 large or 2 small celery stalks, diced
  • 1 medium carrot, diced
  • 1 TBS olive oil
  • 8 oz baby bella mushrooms, sliced
  • 3 garlic cloves, minced
  • 1 bay leaf
  • 1 tsp each: garlic powder, dried rosemary and dried oregano
  • ½ tsp black pepper
  • 4 cups vegetable broth
  • ½ cup wild rice
  • 15 oz can white beans
  • 1 TBS reduced-sodium tamari or soy sauce
Instructions
  1. Start by soaking your cashews in water for 4 to 24 hours. I usually start the soaking at breakfast when I am making soup for dinner. This step can be omitted if you are using a high power blender.
  2. Saute the onion, celery, and carrot in olive oil until starting to caramelize, about 15 minutes over medium low heat.
  3. Add the mushrooms, fresh minced garlic, bay leaf, garlic powder, rosemary, oregano and black pepper. Saute for about 1 more minute, or until fragrant.
  4. Add the broth, wild rice, and beans. Bring to a boil and simmer for 50 minutes, or until the rice pops open.
  5. Remove the bay leaf. Use a liquid measuring cup and remove 1 cup of soup (veggies, broth and all). Drain the soaked cashews and add them to a blender with the soup. Blend until smooth.
  6. Pour the cashew mixture back into the pot with the soup. Add the reduced sodium tamari or soy sauce and stir until well mixed.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/creamy-cashew-wild-rice-soup-with-mushrooms/