Did you find this post helpful, inspiring? Save THIS PIN in its blog board in Pinterest. 😉
The other night I was making wild rice soup that I found in Carla Christian's Spring 2018 Forks Over Knives magazine. The recipe was excellent, but due to my inability to follow a recipe, I kept adapting one thing after another and ended up with something quite different.
I wanted to share the recipe here because it has become one of my favorite soups (I've already made it twice this month). It's a bit reminiscent of my successful quinoa cream soup, with tons of rich mushroom umami, some fresh flavors of wild rice, cashew cream and tofu to make this a truly complete and satisfying meal that would be perfect for one. of these winter nights …
Makes: 4-5 servings
- 2 leeks
- 4 cloves of garlic
- 2 cups sliced mushrooms (of any kind)
- 1 red pepper
- 1+ tablespoon of soy sauce
- 1 teaspoon of black pepper
- 4 cups of vegetable broth
- 1 cup black / wild rice
- 1+ cups of fresh water
- 1/2 cup raw cashews
- 2 cups cubed firm tofu
- 2-3 sprigs of fresh herbs: thyme, oregano or rosemary
- 2 tablespoons whole wheat flour or brown rice (optional)
Homework: Soak the cashews in a little fresh water for at least 1 hour before mixing with the cream.
Finely cut the lower (white) half of two leeks and add them to a large pot with a stream of water over medium heat. Then cut the mushrooms, chop the garlic and cut the bell pepper into thin slices and add them to the pot with a little soy sauce and a little black pepper.
After the vegetables have reduced considerably in the pot and have become translucent (5-7 minutes), add 1 cup of raw wild rice and 4 cups of vegetable broth and 1 cup of water. Bring to a simmer and then cover (as if you were making rice alone) and let the rice cook until tender, about 40 minutes.
Follow us on PINTEREST!
While cooking, drain cashew nuts from their soaking water and add to the blender with a little fresh water. Mix on high until cashews are completely dissolved and no pieces remain. Pour this into the soup (reserving a few tablespoons for garnish) with some herbs and a few handfuls of cubed tofu.
Step four (optional)
Now the soup is done at this point, but I like to thicken everything with a tablespoon of whole wheat flour and add a little more water. To do this, scoop out about 1/2 cup broth into a separate plate and mix it with a little whole wheat flour until it dissolves, then add the mixture back to the pot (this prevents flour from clumping if poured directly into the soup). Give it another 5 minutes to simmer and add about 1 cup of water, to taste.
Serve with a side garnish of herbs and a drizzle of cashew cream, reserved earlier.