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Wild Rice Soup

Creamy Wild Rice Soup Fall Recipes Wild Rice Soup

Arick Kraus October 24, 2020 Fall Recipes

Ingredients :
- 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

Instructions :
1. 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.
2. 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.
3. Add the garlic, rosemary, thyme, cannellini beans, pepper, and water and stir. Cover and simmer for 20 minutes.
4. 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.

Notes :
If you're not serving the soup right away, it'll thicken as it sits. If desired, stir in up to 1 cup additional water if it gets too thick.

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