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Creamy Wild Rice Soup
369 responses to “Creamy Wild Rice Soup”
Can we freeze this soup? And if so, how long will last in the freezer?
This soup freezes great! We try to eat it within 3 months or find that it gets too watered down by the ice crystals.
This is my favorite soup of all times! I make it for my single working daughter for her freezer so she has either a dinner she can fall back on or take to work for lunch. She loves it just as much as I do. Thanks for providing such a healthy delicious soup recipe!
Our pleasure! We love gifting this soup to people for easy/healthy meals too 🙂
The recipe calls for soaking the cashews overnight, but fails to stipulate what you soak them in or how much of that liquid you should use for soaking. Thanks in advance for your response.
Soak them in water until covered and then drain them before adding to the recipe.
Today is the 3rd or 4th time I’ve made this and I love this recipe. However I just noticed today that the text says 16oz mushrooms and the printed recipe says 8oz. Getting ready to add 8oz this time. Don’t remember what I used before. Which should it be? I’m sure it’s delicious either way. Also adding a handful of soy curl bits.
Actually now that I look at the recipe again I only see 8oz mushrooms. 🤷♀️ Anyway LOVE this recipe. Susan
Followed the recipe perfectly. I wouldn’t change a thing. The creamy sauce, was a new technique I learned. It was so delicious, and this will definitely be a repeat dish for me.
Heyhey! Thanks Janelle. Share it with friends (and tell ’em about our work!)
Very good soup! Instant Pot version, anyone?
This recipe is so quick and simple….the instant pot would only make it take longer.
Agree. We make this often and have only used the instant pot once to test if it would work or not. It did, but not worth the extra effort.
Just made this for my mom’s 60th and everyone loved it!
If it’s good enough for Mom’s birthday… you know it’s good! Happy birthday 🙂
Hi,
Love this recipe! I was just wondering if you had the nutritional information listed somewhere? (I’m sorry if I missed it)
So glad you like it! We don’t post nutritional info because our readers are global and we find that info for ingredients vary greatly from country to country. Your best bet is to throw your ingredients into an online nutrition calculator (that’s what we would do).
This was a delicious recipe! I am from Minnesota and this is one of my favorite comfort foods! I have been vegan for a long time and it was such a treat to find this excellent recipe so thank you! I started with a low sodium vegetable broth and then at the end I added a dash of onion powder, garlic powder, good sipping sherry, shoyu, umami powder and cracked black pepper.
Ooo, love all of those seasonings coming in at the end.
Also from the Twin Cities. I love this recipe! I added slivered almonds and shredded the carrots – like the original recipe – but truly you nailed it. Thanks so much.
Forgot the carrots were shredded! Might have to try it that way next time.
This soup is sooooo delicious! I made it while hunkering down inside away from the -35 wind chill/blizzard that just hit before Christmas.
We should rename this Blizzard Soup. I run to the store for these ingredients whenever the weather is about to get bad.
It was really yummy but mine turned out brown in colour, any ideas why that would have happened?
Hmm, did you soak your cashews for too long? Sometimes they turn brownish/purplish and that can change the overall color. Maybe also the darkness of the veggie broth you used?
I haven’t had wild rice soup since being diagnosed with Celiacs disease 7 years ago. I moved to Duluth after college and it’s a pretty big thing around here so I missed it. I also was intimidated by cooking with wild rice. I finally broke through and made this soup and it was great. All the familiar taste, texture and appearance. So good, thank you.
Wild rice is totally an intimidating ingredient but worth the effort, I think.
GREAT flavor! We did end up adding more salt & pepper at the table based on preference. I found myself wanting more veggies so I’ll prob double all the veggies next time. I only had a wild rice mixed blend so if that’s all I have next time I’ll double that as well but I think strictly wild rice would be fine. Love the broth! Feels like I’m cheating. Haha!
“Feels like I’m cheating” is perhaps the best compliment we could receive 😂
I made this today and man is it yummy. I added a little pepper in my bowl and think this recipe would be great with some black pepper. Otherwise, I loved it and will be freezing some because it made so much. I am also taking some to my CHIP (Complete Health Improvement Program) class tonight and handing out the recipe.
We always hit ours with a crack of black pepper too! Have you tried these awesome Souper Cubes? They make freezing soup really easy!
I have made this soup more than a dozen times. However, my daughter developed an allergy to cashews. Can I just use the cannelini beans with the broth for a thickener?
Oh no! I think it wouldn’t be as creamy that way, but would work. I would consider something like arrowroot powder or corn starch to thicken. Maybe even add cooked potato to the base and blend?
Oh my goodness. This is AMAZING!! We recently switched to a vegan diet for health reasons. We added 3 small potatoes and loved it. The best soup I’ve ever had. Thank you!
I’m so happy you liked it. Potatoes are a great way to “beef up” this recipe.
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