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–+ servings

Creamy Wild Rice Soup

Lenny and I grew up in neighboring Minneapolis suburbs but didn't officially meet until adulthood in Chicago. Occasionally we'll have one of those strange conversations where it's clear we likely crossed paths. In this case, it would have been at Byerly's, the local high-end grocery store — both of us too poor to actually shop there, but making special trips for their legendary Chicken Wild Rice Soup. Twenty years later, we took on the challenge of making it dairy and chicken free. It's also WFPB SOS-Free, which is wild given how rich and flavorful it is. Featured in the Vitamix 100-year Anniversary Cookbook, it's one of our most popular recipes. Midwestern comfort food made vegan, though nobody needs to know. One pot, one blender, one very happy family. xoxo Shalva.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main
Calories: 380
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

  • 1 cup raw cashews unsalted, soaked
  • 4 celery ribs chopped
  • 1 cup carrots chopped
  • 1/2 onion chopped
  • 4-6 garlic cloves chopped
  • 64 oz vegetable broth
  • 1 cup wild rice rinsed and drained
  • 1 tablespoon dried thyme or to taste
  • 2 bay leaves
  • 2 teaspoon salt plus more to taste
  • 8 oz mushrooms chopped
  • 15 oz canned cannellini beans drained

Equipment

  • Vitamix

Method
 

Prep
  1. Soak cashews overnight if you can. If not, cover with boiling water for at least 30 minutes — the longer the better.
Make the Broth
  1. Reserve 1 cup of the vegetable broth and set aside. Heat the remaining broth in a large pot over medium heat. Add the wild rice, thyme, bay leaves, salt, and all the chopped vegetables (celery, carrots, onion, garlic). Cover and cook for 30 minutes.
Make the Cashew Cream
  1. Drain the soaked cashews. Add them to the Vitamix along with the drained cannellini beans and the reserved cup of broth. Blend on high for 1 minute until completely smooth.
Combine
  1. When the timer goes off, pour the cashew cream into the pot and add the chopped mushrooms. Cover, reduce heat, and cook for another 15 minutes. Check that the wild rice is done — it should be a bit chewy. Remove the bay leaves, taste for salt, and serve hot.

Nutrition

Calories: 380kcalCarbohydrates: 52gProtein: 14gFat: 14gSaturated Fat: 2gSodium: 890mgPotassium: 620mgFiber: 9gSugar: 6gVitamin A: 120IUVitamin C: 8mgCalcium: 95mgIron: 4.2mg

Video

Notes

Skip the sauté: No need to sauté the vegetables first. We've tried both ways — the difference is minimal. Just add them directly to the pot.
Storage: Freezes well in airtight containers. Avoid glass jars in the freezer.
Reheating: Add a splash of water when reheating — it thickens up considerably in the fridge.
No Vitamix? Any blender works — just soak the cashews longer to ensure they blend smooth.
Serve with our homemade cornbread for a complete meal.

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