Creamy Wild Rice and Mushroom Soup

A delicious creamy soup with mushrooms, wild rice, and an abundance of flavors that you are sure to enjoy!

Creamy Wild Rice and Mushroom Soup (serves 8)

Ingredients

• 3/4 cup raw cashews
• 2 tablespoons avocado oil or extra broth
• 1 medium onion, chopped
• 2-3 tablespoons minced garlic
• Pinch of red pepper flakes
• 1 cup chopped carrots
• 1 medium potato, peeled and diced
• 1 cup wild rice, rinsed 1-2 minutes
• 8 ounces of mushrooms, chopped
• 4 cups vegetable broth
• 2 bay leaves
• 1-3 teaspoons thyme (to taste)
• 1 cup water
• 1 cup peas
• 1/3 cup nutritional yeast flakes
• 2 handfuls of kale, no stems
• Salt to taste

Instructions

1. Soak raw cashews in hot water; set aside.
2. In a large pot, on medium heat, sauté onions in oil or broth until translucent. Add garlic and red pepper flakes, and sauté for another 1-2 minutes. Add chopped carrots, diced potato, rinsed wild rice, chopped mushrooms, broth, bay leaves, and thyme. Bring to a boil, then reduce to medium-low. Cook for about 40 minutes.
3. Meanwhile, drain and rinse the cashews, then add them to a high-speed blender with 1 cup of water and blend until smooth; set aside.
4. When the soup is almost done, add peas, nutritional yeast flakes, kale, cashew cream, and salt to taste. Heat for 5-10 minutes longer, until flavors meld and the kale wilts.
5. Serve with a sandwich, crusty bread, and/or salad.

Call to Action

"And God said, 'See, I have given you every herb that yields seed which is on the face of all the earth, and every tree whose fruit yields seed; to you it shall be for food"

Genesis 1:29

God has given us an abundance of food from the earth to nourish and strengthen our bodies. Today, consider what you consume and ask, "Does this nourish my body or not?"

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All scripture taken from the New King James Version®. Copyright © 1982 by Thomas Nelson. Used by permission. All rights reserved.