Wild rice soup

 Wild rice soup

This wild rice soup recipe is inconceivably rich, loaded with flavor and brimming with delicate veggies and generous rice. Everybody requests the recipe — it's simply amazing.


*We utilized crude cashews. In the event that your cashews are salted, you might have to change and add somewhat less salt toward the end. For a nut sensitivity, go to Wild Rice Mushroom Soup.



• ½ cup cashews*

• 1 medium yellow onion

• 2 celery ribs

• 3 medium carrots

• 8 ounces child bella mushrooms

• 6 cloves garlic

• 2 tablespoons olive oil

• 1 tablespoon dried thyme

• 1 tablespoon dried oregano

• 8 cups vegetable stock

• 1 cup wild rice (not a wild rice mix)

• 2 teaspoons legitimate salt, separated

• 2 15-ounce jars white beans, depleted and washed

• ½ teaspoon dark pepper

• 2 teaspoons dried sage

• 1 tablespoon soy sauce, tamari, or fluid aminos

How to prepare 

Place the cashews in a bowl and cover them with water. Pass on them to douse while you make the recipe.

• Dice the onion. Meagerly cut the celery. Cut the carrot into adjusts. Cut the mushrooms. Mince the garlic.

• Add the olive oil to a Dutch broiler. Add the onion, celery and carrot and cook, blending every so often for 5 minutes until gently carmelized. Add mushrooms and saute for 2 minutes. Add garlic, thyme and oregano and mix for 2 minutes.

• Add the stock, wild rice, 1 ½ teaspoon fit salt, and dark pepper. Bring to a stew. Stew revealed for 20 minutes. Then, at that point, add the beans (depleted and flushed), and keep on stewing revealed for 30 to 35 minutes more, or until rice tears open.

• Utilizing a fluid cup measure, cautiously eliminate 2 cups of the hot soup (counting stock, veggies and rice) to a blender. Add 1 cup water. Channel the cashews and add them to the blender, alongside the dried sage. Mix on high for around 1 moment until rich. Then empty the velvety blend once more into the soup.

• Add the soy sauce and the excess ½ teaspoon legitimate salt. Taste, and change flavors as wanted. Embellish with new ground pepper.

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