Recipe Remake: Cream of Wild Rice Soup
Wild rice is a big thing here in Minnesota. Wild rice is a misnomer, as it is actually an annual water-grass seed that is naturally abundant in Minnesota and Canada, thus, you see many iterations of wild rice soup in restaurants across the state. For the Whole Life Challenge (I swear I’ll stop bringing it up soon!) one of the ‘grains’ vegans can eat is wild rice, and even though I’ve never cooked with it before, I thought I’d give it a shot.
Wild rice soup always seemed a little odd to me for some reason, I think I had an issue with rice in soups. However, now that I regularly eat rice in soup, I realized it may not be as bad as I thought when I was a kid. Armed with some Minnesota-grown wild rice, which is actually a bit expensive ($5/lb), I was ready to dive into my first wild rice kitchen encounter.
I perused the interwebs a bit and found a few different recipes – some had chicken and some had mushrooms and whole milk, but none of them looked very appetizing in my opinion. So, rather than truly remake any of those recipes, I came up with my own.
I used the same basic premise – cook the rice separately from the veggies and stir in the cream at the last minute – however, I used a cashew cream instead of milk and I omitted the mushrooms. I really love how this soup turned out – it was creamy but not overly rich and it really let the wild rice shine. I must say that wild rice is probably one of my new favorite smells in the kitchen – yes, smells. The entire house was full of this nutty, warm aroma for hours after it was done cooking and I can’t wait to make the rice again just to reproduce the scent!
This soup also reheats well for a few days after it is made, so you can take some to work if you have any leftovers. I like the subtle crunch of the wild rice as it adds a nice textural layer to the semi-soft veggies and creamy broth. Season liberally with salt and pepper just before serving and you will be in for a delicious mid-winter treat that can warm you up even in the -20(!) degree wind chill 🙂
- ½ cup Cashews, soaked 2 hours
- ½ cup Water
- ½ cup Wild Rice
- 2 cups + 4 cups Vegetable Broth, separated
- 1 tbsp Water
- 1 stalk Celery, chopped
- 1 Onion, diced
- 1 large Carrot, diced
- 1 clove Garlic, minced
- ¼ tsp Ground Thyme
- ¼ tsp Rosemary
- 1 tbsp Nutritional Yeast
- Salt & Pepper
- In a medium saucepan, add the rice and 2 cups of vegetable broth in the pan and bring it to a boil over medium-high heat. Reduce the heat and simmer for 45 minutes or until desired doneness (stir and test often).
- While the rice is cooking, add the water to a large soup pot and warm over medium heat. Add the carrots, onions, and celery and sweat them down for 5-10 minutes. Add the garlic and saute for 1 minute more. Add the remaining 4 cups of broth and the rice mixture to the large soup pot. Mix in the spices and bring to a boil. Reduce heat and simmer for 10-15 minutes. While it is simmering, make the cashew cream by draining and rinsing the cashews and then place them in a blender with the water. Blend until smooth and pour through a fine mesh strainer into another bowl. Stir the cashew mixture into the soup and let cook for an additional 10-15 minutes. Serve!
Do you have any ingredients that are indigenous to your region? What have you made with them?