Nutty White Bean & Wild Rice SoupJanuary 2022
- 1/2 cup cashews
- 1 medium yellow onion
- 2 celery stalks
- 3 medium carrots
- 8 ounces baby Bella mushrooms
- 6 cloves garlic
- 2 tablespoons olive oil
- 1 tablespoon dried thyme
- 1 tablespoon dried oregano
- 8 cups vegetable broth
- 1 cup wild rice (not a wild rice blend)
- 2 teaspoons kosher salt, divided
- 1/2 teaspoon black pepper
- 2 (15-ounce) cans white beans, drained and rinsed
- 1 cup water
- 2 teaspoons dried sage
- 1 tablespoon soy, tamari, or liquid aminos sauce
Place the cashews in a bowl and cover them with water. Leave them to soak while you make the recipe.
Dice the onion. Thinly slice the celery. Cut the carrots into rounds. Slice the mushrooms. Mince the garlic. In a Dutch oven, heat the olive oil and saute the onion, celery, and carrots, stirring occasionally, for 5 minutes or until lightly browned. Add the mushrooms and saute for 2 more minutes. Add the garlic, thyme, and oregano and stir for another 2 minutes.
Add the broth, wild rice, 1 1/2 teaspoons kosher salt, and black pepper. Bring to a simmer and cook, uncovered, for 20 minutes. Add the drained and rinsed beans and continue to simmer, uncovered, for 30 to 35 minutes more, or until the rice breaks open.
Using a liquid measuring cup, carefully remove 2 cups of the hot soup, including broth, veggies, and rice, and put it in a blender, along with 1 cup of water. Drain the cashews, then add them and the dried sage to the blender. Blend on high for about 1 minute, until creamy. Pour the creamy mixture back into the soup. Add the soy sauce of choice. Taste. If needed, add the remaining 1/2 teaspoon kosher salt and adjust seasonings as desired. Garnish with freshly ground pepper. soon as you remove the potatoes from the oven, drizzle and toss them with the melted butter, sprinkle them with parmesan and parsley, and serve.
Makes 4 servings.
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