When I first tried this creamy cashew wild rice soup with mushrooms, I was blown away! I could not believe that the soup I was eating was dairy free and vegan.
The blended cashews in this soup add more than creaminess, they also add nuttiness that pairs perfectly with wild rice and mushrooms.
I originally intended to use thyme in this soup. When I went to grab it from the spice rack, I realized I was out (gasp!) and grabbed the next herb, which happened to be rosemary. The rosemary was delicious, and this story can be a lesson.
Small substitutions are often not going to make a large effect on the outcome of a recipe, so use what you have and get comfortable making those simple swaps, like one herb for another. You might find that it helps you explore more with your cooking and expand your culinary skill sets!
Tips and Tricks for the Creamy Cashew Wild Rice Soup with Mushrooms recipe:
- Salt: I use a high sodium vegetable broth and I finish the dish with tamari for extra umami, so I do not feel the need to add salt. Taste test the soup at the end and make the recipe yours, don’t cook for my taste preferences!
- High power blender: If you have one, you don’t need to soak the cashews. A bullet would likely also do a good job blending the cashews in. I have a super inexpensive blender and it does a great job, I just have to remember to soak!
- Why use fresh garlic and garlic powder? The two have different flavor profiles, so using them together increases the garlicky flavor in the soup. The powder is more intense of a garlic flavor because it becomes concentrated when dried. The fresh garlic has a more subtle flavor, but lends more spicy and earthy notes to the soup.
- ⅓ cup raw cashews, soaked for 4 to 24 hours in water
- 1 small onion, diced
- 1 large or 2 small celery stalks, diced
- 1 medium carrot, diced
- 1 TBS olive oil
- 8 oz baby bella mushrooms, sliced
- 3 garlic cloves, minced
- 1 bay leaf
- 1 tsp each: garlic powder, dried rosemary and dried oregano
- ½ tsp black pepper
- 4 cups vegetable broth
- ½ cup wild rice
- 15 oz can white beans
- 1 TBS reduced-sodium tamari or soy sauce
- Start by soaking your cashews in water for 4 to 24 hours. I usually start the soaking at breakfast when I am making soup for dinner. This step can be omitted if you are using a high power blender.
- Saute the onion, celery, and carrot in olive oil until starting to caramelize, about 15 minutes over medium low heat.
- Add the mushrooms, fresh minced garlic, bay leaf, garlic powder, rosemary, oregano and black pepper. Saute for about 1 more minute, or until fragrant.
- Add the broth, wild rice, and beans. Bring to a boil and simmer for 50 minutes, or until the rice pops open.
- Remove the bay leaf. Use a liquid measuring cup and remove 1 cup of soup (veggies, broth and all). Drain the soaked cashews and add them to a blender with the soup. Blend until smooth.
- Pour the cashew mixture back into the pot with the soup. Add the reduced sodium tamari or soy sauce and stir until well mixed.
Recipe inspired by A Couple Cooks.
