Creamy Mushroom Wild Rice Soup
This dairy-free soup combines earthy mushrooms and tender wild rice in a rich broth thickened with blended cashews.
Ingredients
- 2 tablespoons butter 28 g
- 2 tablespoons olive oil 30 ml
- 1 cup finely chopped yellow onion 150 g
- 1 cup finely chopped carrots 130 g
- 1/2 cup finely chopped celery 70 g
- 8 ounces sliced baby bella mushrooms 225 g
- 4 cloves garlic minced
- 1 cup uncooked wild rice 160 g
- 1 teaspoon poultry seasoning
- 1 teaspoon kosher salt
- 1/2 teaspoon white pepper
- 1/4 cup all-purpose flour 30 g
- 6 cups vegetable broth 1.4 L
- 2 cups water 475 ml
- 2/3 cup raw cashews 100 g
- 1 cup water for the cashew cream, 240 ml
- 1/2 cup slivered almonds 55 g
- 3 tablespoons dry sherry 45 ml
Instructions
- Heat the butter and olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, celery, and mushrooms. Cook for about 10 minutes, stirring occasionally, until the vegetables soften.
- Stir in the minced garlic, wild rice, poultry seasoning, kosher salt, and white pepper. Cook for 2 to 3 minutes to toast the rice and aromatics.
- Sprinkle the flour over the vegetables and stir well. Cook for 2 minutes to remove the raw flour taste.
- Pour in the vegetable broth and 2 cups (475 ml) of water. Bring the mixture to a boil, then cover the pot and reduce the heat to low. Simmer for about 90 minutes, or until the wild rice is tender.
- While the soup simmers, place the raw cashews in a heat-safe bowl and cover them with hot water. Let them soak for 15 minutes, then drain the water.
- Transfer the drained cashews to a blender. Add 1 cup (240 ml) of fresh water and blend on high speed until the mixture is very smooth.
- Once the wild rice is tender, stir the cashew cream, slivered almonds, and dry sherry into the soup. Taste the broth and add more salt or pepper if needed. Serve warm.
Notes
Make sure you use true wild rice and not a wild rice blend. Blends often contain faster-cooking rices that will turn to mush during the 90-minute simmer.
If you want to make this recipe fully vegan, replace the butter with an equal amount of olive oil or a plant-based butter alternative.
Dry sherry adds a distinct depth to the broth. If you prefer not to use alcohol, you can skip it or add a splash of apple cider vinegar for a hint of acidity.