MUSHROOM AND WILD RICE SOUP

How is it that soup is always a good choice?

I love all kinds of soups, but this warm, hearty wild rice soup definitely ticks all the boxes for me.

There is something about wild rice that always feels so grounding. Hearty. Whole.

I've tried quite a few in my day & finally mastered my own recipe.

Nothing beats this beauty i'm about to grace you with.


INGREDIENTS

1/2 tablespoon olive oil

1/2 sweet onion, diced

4 carrots, peeled and diced

4 stalks celery, diced

3 cloves garlic, minced

8 oz baby bella mushrooms, sliced

4 cups vegetable broth (try my zero waste veggie broth, HERE)

1 cup wild rice

1 cup cashew milk (blend 1/4 cup cashews with 1 cup water)

Juice from 1/2 of a lemon, about 1 tablespoon

Salt and pepper to taste


DIRECTIONS

1. In a stock pot, add the olive oil, onion, carrots and celery and sauté for 3-5 minutes until fragrant.

2. Add the garlic and sauté for another 30 seconds.

3. Add the mushrooms, vegetable broth and wild rice; bring to a boil. Reduce to a simmer for 30

minutes.

4. While your soup is cooking, make the cashew milk. Add 1/4 cup cashews and 1 cup water to a blender

and blend on high until smooth. No need to strain.

5. Once your soup is cooked and your rice is tender, use an immersion blender to blend the soup into a

thicker consistency leaving some of the veggies whole. (Alternatively, you can remove 1/2 to 3/4 of

the soup and blend it in a blender if you do not have an immersion blender.)

6. Once you have reached the desired consistency, add in your cashew milk and lemon juice.

7. Simmer for an additional five minutes, serve and enjoy!


NOTES

- You may not need the full cup of milk. Depending on the water content of your veggies and how

creamy you want it you may use anywhere from 1/2 cup to 1 full cup.

- This is a great soup to make you feel satiated and grounded.

- If you aren't a mushroom fan (they aren't my favorite when it comes to texture), you will never know

they are in this soup. But they give it a nice flavor.

- You can buy cashew milk instead of making it. Or use cows milk. I don't recommend any other plant

milks. You want the deep, rich, creamy flavor the cashews give.

- This is a soup I do not add salt to until serving. It gets lost. Add it at the end. :)


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