Creamy Mushroom and Wild Rice Soup
Ingredients:
- 2 Tbsp olive oil
- 1 medium onion, chopped
- 2 medium carrots, peeled and chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 10 oz (283 g) cremini mushrooms, sliced
- 1 Tbsp finely chopped fresh thyme
- 1 bay leaf
- 1 tsp salt
- 1/8 tsp black pepper
- 2/3 cup (106 g) dry wild rice
- 4 cups (960 ml) low-sodium vegetable broth
- 4 2/3 cups (1.1 liters) water, divided
- 1/3 cup (40 g) raw cashews, soaked and drained
- 2/3 cup (90 g) frozen green peas
- 1 tsp sherry vinegar
Instructions:
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Read through recipe and put all ingredients in your work area before starting your prep.
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In a large pot, heat oil over medium-high heat. Add onion, carrots, celery, garlic, mushrooms, thyme, bay leaf, salt and black pepper. Cook, stirring frequently, until vegetables have softened and mushrooms are cooked through, about 6–7 minutes.
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Add rice, broth and 4 cups (960 ml) water. Raise heat to high to bring to a boil, then immediately reduce heat to medium and let simmer, mostly covered, for 1 hour, or until rice is tender and completely cooked through.
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While soup simmers, add cashews and 2/3 cup (160 ml) water to a high-speed blender. Blend on high until cashew cream is completely smooth, about 1–2 minutes.
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Add cashew cream, peas and vinegar to soup. Cook an additional 5–7 minutes on medium-high, uncovered, or until heated through and peas are defrosted. Add additional salt and black pepper, to taste. Remove bay leaf and discard/compost. Enjoy immediately.
Notes:
General tips: White button mushrooms can be substituted for cremini mushrooms, if desired. Apple cider vinegar can be used instead of sherry vinegar, if desired. Note that the cream sauce “breaks” if you freeze the soup, but otherwise tastes fine.Nutrition Information Per Serving:
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