- Food: Wild Rice Soup
- Writer: Lizzie Green
- Content-Type: Food Blog
Do you want something warm and soothing but also nutritious? This delicious wild rice soup is a must-try! Autumn vegetables and herbs give it a delicious, rich flavor.
Make this creamy wild rice soup the next time you have a day when all you want to do is put on your warmest sweater and cozy up on the couch.
It’s the best kind of comfort food, in my opinion. It’s creamy and comforting, but it’s also nourishing.
Autumn vegetables such as carrots, celery, and mushrooms fleck the surface, and nutty wild rice and white beans give it a hearty feel. And what about that rich, creamy broth?
It doesn’t contain any heavy cream or dairy, to be sure. Instead, it’s a savory blend of white beans, cashews, almond milk, and white miso paste that’s both healthy and delicious.
Although it isn’t quite conventional, you’ll be back for a second bowl before you know it.
Ingredients for Wild Rice Soup
You already know that this isn’t your typical wild rice soup recipe if you’ve read this far. Chicken, of course, chicken broth, and even heavy cream are all used in this classic creamy chicken and wild rice soup, which I rarely make.
Traditional wild rice soup, on the other hand, has a base of great fall vegetables and rice, so it’s easy to envisage a vegetarian version. Here’s how I make mine:
- Rice with a twist! With the delicious broth and substantial fall vegetables, it has a nutty flavor that I really enjoy.
- I mix some white beans into the creamy base of the soup and leave the rest intact. They give this healthy soup a lot of plant-based protein. There’s no need for chicken!
- Cashews and almond milk — These two ingredients combine to give the soup its lovely creamy texture.
- Miso paste and Dijon mustard are unusual ingredients, but they elevate this dish by providing savory, umami flavor to the delicately creamy broth.
- In this creamy wild rice soup, you’ll find onions, mushrooms, celery, carrots, garlic, and kale, among other vegetables. The kale lends a bright flash of color to the soup, while the rest of the vegetables add depth to the rich, savory flavor.
- The warm tastes of fresh rosemary and thyme make this wild rice soup ideal for fall!
- To liven it all up, add lemon juice.
- To make all of the flavors pop, season with sea salt and freshly ground black pepper.
Suggestions for Serving Wild Rice Soup
This wild rice mushroom soup is a filling vegetarian main course thanks to the rice, beans, cashews, and mushrooms.
We usually serve it with a huge loaf of crusty bread or rosemary focaccia for supper, but if you’re looking for something more substantial, there are many possibilities.
With a side of maple roasted acorn squash, roasted butternut squash, or my Delicata Squash with Apples and Sage, it’d be perfect. Serve it with a hearty autumn salad like one of these or a classic baked potato or baked sweet potato.
- Farmhouse Farro Salad
- Shredded Brussels Sprouts
- Carrot-Ginger Dressing on Kale Salad
- Salad with Butternut Squash
- Salad with Sweet Potatoes
Wild Rice Soup
|Time to Prepare: 10 minutes
Cooking Time: 35 minutes
Time allotted: 45 minutes
This creamy wild rice soup recipe is rich, snug, and comforting. It’s the perfect hearty lunch for a crisp fall night, with vegetables like carrots, celery, and mushrooms.
- 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
- 2 tablespoons extra-virgin olive oil
- 1 bunch of scallions, white and light green parts, chopped
- 1 celery stalk, chopped
- 8 ounces cremini mushrooms, sliced
- 1 large carrot, chopped
- 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
- To make the creamy base: In a blender, combine the almond milk, cashews, white beans, miso paste, and Dijon mustard and blend until smooth. Remove from the equation.
- To make the soup: In a medium-sized Dutch oven or big saucepan, heat the olive oil over medium heat. Stir in the scallions, celery, carrots, mushrooms, and salt until everything is well combined. Cook, stirring occasionally, for 8 to 10 minutes, or until the mushrooms are soft.
- Stir in the garlic, rosemary, and thyme, as well as the cannellini beans, pepper, and water. Cook for 20 minutes with the lid on.
- Remove the thyme bundle and combine the cashew mixture, rice, 1 tablespoon lemon juice, and kale in a large mixing bowl. Cook, stirring occasionally until the kale is wilted, about 5 minutes. Season to taste and top with additional lemon juice, parsley, and red pepper flakes, if preferred.
Note: If the soup isn’t served straight away, it will thicken as it sets. If it becomes too thick, add up to 1 cup more water if desired.