Description
Mushroom and wild rice soup is the perfect way to stay warm during these cold winter months. Vegan and easily made gluten-free.
Ingredients
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- 3/4 cup raw cashews, soaked overnight
- 2 tbsp. olive oil
- 1 medium onion, diced
- 2 stalks celery, diced
- 2 medium carrots, diced
- 3 cloves garlic
- 1 small sprig fresh rosemary
- 1 tsp. dried thyme
- 1 tsp. salt
- 1 pound cremini mushrooms, sliced
- 1 tbsp. flour (optional)
- 1/2 cup dry white wine
- 3/4 cup wild rice blend
- 5-6 cups vegetable broth
Instructions
- Blend soaked cashews until velvety smooth. Yep velvety.
- Heat olive oil in a large stock pot or dutch oven over medium heat. Add the onion, celery and carrots. Cook until soft, about 8–10 minutes. Add the garlic, cook for another minute. Then add the thyme, salt and rosemary.
- Add the mushrooms and cook until they’re lightly to medium brown and have released a lot of their mushroom liquids, maybe 12–15 minutes.
- Sprinkle the mushrooms and such with the flour and stir continuously for 2–3 minutes. Add the white wine, and stir for a few minutes, letting it get all bubbly and thick.
- Add the wild rice and broth. Cook for 45 minutes or until wild rice starts to burst. Stir cashew cream, and cook gently for another 5 minutes. If your soup is too thick, add more broth or water. Season to taste with more salt and pepper.
Nutrition
- Serving Size:
- Calories: 252
- Sugar: 6.6 g
- Sodium: 965 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 31.4 g
- Fiber: 3.4 g
- Protein: 8.4 g
- Cholesterol: 0 mg